Olive Oil-Cooked Tuna

Preparation info

  • Difficulty


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About


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


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 garlic, dividing the ingredients equally among the 4 jars. Place a piece of tuna in each jar, then add the lemon zest. Divide the remaining herbs and anchovy fillets equally on top of each piece of tuna and pour enough of the olive oil over each piece of tuna to cover it by at least ½ inch.

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.