Conserve De Thon ‘Tuna in a Jar’


Preparation info

  • Difficulty


  • Serves


    Parisian Picnickers

Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

Paris was made for a picnic and my Swedish Frenchman chum Danyel Couet came up with this ‘tuna in a jar’ recipe when working and romancing in the city. We once feasted upon a pot of this with a crusty loaf while sitting by the boating pond in the Jardin des Tuileries, a scene that can’t have changed much in the last hundred years or so. Danyel serves his tuna with home-pickled olives, wine-cooked artichokes and his famous stuffed Camembert. Yum.


  • 400g/14oz ethically sourced fresh tuna fillet
  • Sea salt
  • 2 lemons
  • 2 cloves of garlic, crushed
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • 1 teaspoon coarsely crushed black pepper
  • 300–400ml/10–14fl oz olive oil


Slice the tuna into two equal-sized pieces and salt them well. Cover them with clingfilm and let them stand in a cool place for an hour. Peel the lemons with a speed-peeler, squeeze the juice and set the peel and juice aside.

After an hour, quickly rinse the fish and place each piece in a sterilized Kilner jar.

Distribute the lemon juice and lemon rind equally between the jars. Put the lids on the jars and put them into the fridge for about 3 hours, until the tuna has whitened.

Take out the jars, pop open the lids and add the garlic, thyme, bay leaves and black pepper, dividing the ingredients equally between the jars. Top up with olive oil, reseal the jars tightly and you’re ready to picnic.