Canned Tuna

Canned Tuna by Trevor Bird

Serves:4

Blanch and peel 10 cherry tomatoes, Cook 10 fingerling potatoes in a 2 litres of water and ½ cup of salt till completely tender.

Slice 2 lemons as thin as possible in thin rings, remove seeds and blanch in boiling water 3 times, the third time, cook in 2 cups water and 2 cups sugar, a large pinch of salt. Cook till rind is soft. Remove from simple syrup and season with fresh lemon juice.

Take the albacore tuna loin and cure it in ½ cup sugar and ½ cup salt for 2 hours, by rubbing the sugar/salt mixture all over the tuna. Rinse off and reserve. Slice into ½ inch pieces. Each jar gets two slices for a total of 2 oz.

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Picked tarragon

Picked chervil, I personally, wouldn’t do any other herbs but any herb could work.

Baguette sliced on a bias 4 pieces per serving, brushed with olive oil and toasted in a skillet.

Procedure:

Fill a pot with 4 litres of water and have on low heat, till an instant read thermometer reads 50C

Take 4, 4oz mason jars and layer all the ingredients as follows,

1 potato crushed into the bottom

1 slice Lemon confit

1 slice tuna

2 tomatoes

Chervil/tarragon

1 slice of tuna

Chervil/tarragon

And cover with olive oil

Place the lid back on the mason jar and place in water for 30 minutes. The tuna sould look cooked but slightly opaque.

The temperature of the water is like a hot tub, should not need tongs, serve with a teaspoon of maldon salt and bread. A few minutes longer would not hurt jst not longer than an hour.