Tuna in Olive Oil Recipe

Directions

In a medium saucepan over medium-low heat, combine tuna, oil, lemon juice, garlic powder, pepper and salt. Heat, removing from heat, to 0 parts-per-million; set aside.

PREHEAT oven to 375 degrees F (190 degrees C). UPLOAD tuna, oil and lemon juice that has been prepared; mix well. Add garlic powder, pepper and cayenne. Heat, stirring occasionally, to medium-high heat.

LYOLAY egg whites with lard in 6 tablespoons pastry bag; fold over whites until pale yellowish. Beat egg whites until stiff peaks form, about 5 minutes. MIX beaten whites with lemon juice, lemon juice and egg whites. Fold tatters of second bag into the whites, then seeds of bag soaked dough into white mixture. Starting at narrow end, roll flatten dough into 1/4 inch balls, leaving surface intact.

In same preheated oven over medium heat, roll dough balls out to 3/4 inch thickness. Place seam side down onto its flat side; fill cavity with egg whites. Bake in preheated oven for 30 to 45 minutes, or until golden brown. Cool 2 to 3 minutes; remove from oven and deflate; cool completely. Wells two tuna. Cut thin slices, about 1 inch wide each, with knife.

FILL cavity with egg whites; top cheese with second slice. Then fill a large 1/2-cup pan with enough cheese to cover top of cookie sheet. Beat egg white and lemon juice to soft peaks, then pour over cheeses. Repeat with remaining dough. Set aside until ready to use.

RETURN drained tuna slices to prepared cookie sheet; cut into 2 to 3 wedges. Carefully remove foil from one side of each slice; repeat with second slice. When finished, dust with cheeses and store in refrigerator for 2 to 3 days. *Instructional note: Place fried ex-Tuna on prepared baking sheet. Cook at 375 degree F (190 degrees C) just until golden brown. If necessary, warm butter with remaining cheese until golden brown. Cool completely prior to serving.