Here’s one method for canning tuna

There are many canning techniques available in cookbooks or on-line, but here’s one Chef Devon Morgante suggested:

• Clean tuna and cut into big chunks.

• Put a teaspoon or two of olive oil into the bottom of a sanitized jar.

• Then put the tuna in the jar with a little water and salt. Leave half an inch from from the top.

• You could also experiment by sticking a garlic clove, jalapeno, hot sauce, rosemary or cracked pepper in with the tuna.

• Wipe the rim off good and place the lid and ring on loosely.

• Put jar(s) into a pressure cooker with an inch and a half of water on the bottom. Follow the cooker’s instruction, but a general rule is to heat it on high until the pressure gauge reaches 10 pounds for about 90 minutes. Then turn off the heat and let the cooker sit for about 30 minutes and wait for all the pressure to be gone.

• Remove the jar(s) from the pressure cooker and wait to hear the ping of the lid sealing shut (you shouldn’t be able to press down the lid’s dimple). This could take from a few minutes to 24 hours.

If for some reason the jar doesn’t seal on its own, it has a shelf life of about a week.