Homemade Tuna in Oil

Found this recipe in a Italian cuisine book entitled La Cucina Italiana. I have never made this recipe as I never have access to nor fish for tuna but it may be useful:)


Place a stalk of celery, a carrot, an onion and 2 garlic cloves with peel left on in a pot of water and boil for 15 minutes. Add a 2 inch thick piece of fresh tuna, with or without skin and simmer for 40 minutes. Turn off the heat and let the tuna cool completely in the cooking liquid. Drain off the liquid, discard the skin if you left it on and cut the tuna into large pieces. Pat the meat to dry with paper towels and place them in glass jars. Add extra virgin olive oil to cover, seal the jars and store in the fridge. Let the tuna rest for at least 24 hours before serving. Can be stored in the fridge for up to 5 days.