Tonno Sott Olio – Tuna In Oil

Tonno Sott Olio – Tamorlan CC BY 3.0


2 lbs. fresh tuna (sliced 1 in. thick)
4 cloves garlic
few bay leaves
1 cup white vinegar
1 cup extra-virgin olive oil
1 onion
10 peppercorns

How to make the Tonno Sott’Olio – Tuna In Oil:

Place 2 qts. of water, the vinegar, the onion, 2 cloves of garlic and the bay leaves in a large pot. Let the liquid simmer and reduce by one third. Add the tuna and continue simmering for 45 min. Drain and dry the tuna. Put it in a jar, cover with oil and add peppercorns and remaining cloves garlic.

Store in a cool place. It will be ready to eat after 20-30 days and can be saved for as many as 5-6 months.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at