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
