How To Can Tuna

I like to take an average like 20 pound tuna and cut the loin into thirds. Then you have to get all the red meat off of it, which you do anyway to eat it. I like to get them about 4 inches long and about 2 stacks of that will fill a jar. I like them to be about a celery stalk.

  • 20 pound tuna

  • Cut loin into thirds and 4 inches long

  • 1 tablespoon of olive oil

  • 10 psi on your cooker

  • Once clear steam comes out - turn pressure cooker to 10 pounds and cool it down a little bit

  • Let cook for 80 minutes

  • After, take it off and let cool naturally

  • After an hour the pressure will be released

  • Wait a couple more hours (until jars are cool to the touch)

  • Get oil residue off of the jars with soap and water, cover them and they can be kept up to 2 years

I use the 6” flex Bubba Blade to prepare the tuna for canning.

See you next time on Into The Blue

Capt. Scott Walker & Capt. Steve Rodger