Cans of tuna and other firm flesh fish are great to have around for an easy lunch or dinner and for picnicking and camping. To elevate your canned fish experience in both taste and sustainability, try making a simple confit of fresh Pacific albacore tuna. White sea bass and chinook salmon are wonderful as well. 

Pacific albacore are caught with hook-and-line so there's virtually no bycatch. They are one of the smallest species of tuna, and have been tested to be very low in mercury and PCB's. And they are far more plentiful than the larger species: bluefin, big eye, and yellow fin. If you want to can them to preserve for later, check out instructions here. The confit below should last about two weeks. 

3 cups good-quality olive oil (but not best); more if needed to cover the tuna during cooking

1 large shallot onion, coarsely chopped

Herbs that are in season: thyme, basil, rosemary 

2 anchovy fillets

1 bay leaf

1 tsp. black peppercorns, coarsely cracked

Zest of 1 lemon, pared in strips

1 crushed garlic clove 

2 Tbs. coarse salt

1 lb. top-quality fresh albacore loins