The basics: Slice tuna into medallions, stuff them into jars with a little olive oil, season, and pressure-cook.
The home cook: “Albacore tuna fight like you’ve hooked a runaway torpedo,” banker Jeff Pratuch says. He loves to catch them, leaving home before daybreak during albacore season to launch his boat into the Pacific. Since the tuna pass by only from mid-July through September, canning is a way to eat tuna year-round.
About that first batch … It came from an albacore fishing trip gone wild when the tuna were too plentiful to store in his freezer. Jeff called a friend and got some canning lessons. “It was so much tastier than regular canned tuna. You almost don’t recognize it as the same fish. The chunks are bigger, and you can add your own seasonings.”