Name: Olive Oil-Cooked Tuna
Cuisine: American
Ingredients: 4 pieces fresh fatty tuna, 6 to 8 ounces each, cut 3 inches thick; 4 sprigs fresh thyme; 2 tablespoons freshly grated lemon zest; 8 cloves garlic, crushed; 8 salted anchovy fillets; 4 cups extra virgin olive oil; 1 tablespoon fresh rosemary leaves; 8 sprigs Italian parsley; 4 leaves fresh sage; ¼ cup black peppercorns, toasted; 4 bay leaves; 1 tablespoon sea salt

Preparation info

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Ingredients

¼ cup black peppercorns, toasted
1 tablespoon sea salt
4 piece

Method

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 1-pint canning jars. Then add half the thyme, sage, parsley, rosemary, bay leaves, and