Cook The Book: Canned Tuna

• 3 1/2 pounds very fresh tuna, with skin, bones, and any stringy blood vessels removed
• 1 tablespoon kosher salt
• Italian olive oil (not extra virgin)

1. Cut the tuna into chunks as close to the size of the jars as you can manage. Stuff the chunks of tuna into the jar and fill the gaps in the jars with small bits of tuna, still leaving 1 inch of headspace at the top. Do not overfill the jars or your seals will fail.
2. Add 1/2 teaspoon of salt to the top of each jar and pour enough olive oil to cover the fish, leaving 3/4 inch of headspace at the top of the jar. Using a butter knife, press the tuna away from the sides of the jar so the oil can fill any air pockets between the chunks of tuna.
3. Wipe the rims, set on the lids, and screw on the bands fingertip tight. (If you put a dab of white vinegar on the cloth you use to wipe the rims, the oil will clean off better.)

tuna, kosher salt, italian olive oil

Taken from www.seriouseats.com/recipes/2009/05/canned-tuna-recipe.html (may not work)