http://www.sbs.com.au/shows/italianfood ... ecipe/9567
watch this the guy cures some tuna and jars it early on.
People are having trouble getting the video out of Australia here is the recipe
50kg of fresh Blue or Yellow Fin tuna, sliced into 10cm slices with skin and bones
5kg table salt
Open neck jars
In a large pot, place the tuna slices, and for every 1kg of fish you will need 120g of cooking salt.
Cover with water and simmer for 3 hours on minimum heat. This is best done on a barbecue outside.
Drain the cooked tuna slices and place onto tea towels. Leave overnight to cool.
Next morning, remove the skin, bones and blood etc.
Place the pieces of tuna into large necked preserving jars and pack down firmly. You may need to place a little olive oil in the jars to ensure that the oil extends to all parts of the jars. You may like to add a couple of slivers of garlic, 2 slices of lemon and 1-2 fresh bay leaves in each jar.
Cover with a good quality light olive oil and sterilise.
If you like hot chillies, add a small round hot chilli into the jar before sealing hermetically. Leave for at least one month before eating.