Grind the black peppercorns and salt together and rub over the pieces of tuna. Let sit for 30 minutes. Then wipe off half any marinade sticking to the fish.
Put an anchovy fillet in the bottom of each of four
Close the jars and put them in a water bath with the water coming up to the necks of the jars. Cover and simmer very gently for 2 hours. Test to see if the fish is tender (timing will depend on the kind of tuna) and cook longer if necessary. Let cool before serving. If this recipe is made ahead of time, refrigerate for up to 2 weeks and serve at room temperature.
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