Ingredients
1 1/2 pounds fresh tuna
2 cloves garlic, smashed
1 cup good olive oil (just give it up)
3 sprigs thyme
1 bay leaf
Method
Sources
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Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
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Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Tender canned octopus — pulpo a la gallega, salads, pasta
Smoked mussels — appetizer, pasta, rice, charcuterie boards
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Cut tuna into bite sized chunks, an inch or so. Season with salt and pepper. Put tuna in saucepan with garlic and the oil, which should just cover the tuna. Over low-ish heat, bring to a simmer for 10-15 minutes, till the color turns. Watch carefully: don't let it boil or darken the tuna too much. You want it just barely cooked. Turn off heat. Stir in thyme and a torn bay leaf. Let cool for an hour. Use immediately or a day, two or even four later. Tremendous.