Homemade Canned Tuna


Vital: several kilner jars and a pressure cooker.*

Plus plenty of olive oil. As you are going to boil the tuna/oil mixture, the olive oil does not need to be of exceptional quality (boiling olive oil degrades it). Just use bog-standard virgin oil.


  • Ideally, use one of our unsliced tuna loins. This will give you the most pleasing result.


  1. Wash the jars in your dishwasher and keep there until you need them. This ensures all bacteria has been killed, which is important because you want the end product to last for several months in the kilner jars, at room temperature. 
  2. Cut the tuna into pieces that will fit your jars leaving a spare inch at the top as, when cooked, the tuna will expand. Ideally, you will get a single piece into each jar, although you could put in two or three pieces. If you have some tuna left over and slivers of space left in your jars, cut the tuna to fit the slivers.
  3. Sprinkle salt over at the rate of a teaspoon per 'pint of tuna', then fill jars with olive oil. Run a knife around the inside of each jar to ensure the olive oil soaks through all the tuna. 
  4. Screw the lids firmly onto the jars, place in pressure cooker. You now need to cook the tuna for 1 hour 40 minutes at a pressure of 11 lbs. Follow instructions for your pressure cooker. When this process is complete, turn the heat off and leave for up to an hour, allowing the pan to cool and the pressure to drop to zero. 
  5. Remove jars, cool for several hours, then wipe with vinegar to de-grease. 
  6. Store in a cool dark place. The tuna should keep for several months. After opening, refrigerate and consume within two days. 

*If you don't have a pressure cooker, you carry out the cooking process in a normal pan, but the jars will then need to be kept in your fridge and their life will be much shorter - say two months. When you put the jars in the pan, cover them completely in water and keep topping the water up during the cooking. Cook on slow boil/simmer for 90 minutes.

We would like to thank our member, Fiona Shone, for bringing this recipe to our attention.