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Shelf-stable tuna preserved in glass jars with extra virgin olive oil - at home! Here are my tips: Use fresh tuna - I used a bluefin I caught with @rogezacsportfishing. Sterilize your jars and pack with 1-inch headspace. Cover the fish with olive oil—remove air bubbles for the best results. Use the best quality olive oil you can afford. I used my favorite Nocellara oil that I source in bulk from @amphoranueva. Process pint jars in a pressure canner at 10-11 psi for about 100 minutes (adjust for
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