Paris was made for a picnic and my Swedish Frenchman chum
Slice the tuna into two equal-sized pieces and salt them well. Cover them with clingfilm and let them stand in a cool place for an hour. Peel the lemons with a speed-peeler, squeeze the juice and set the peel and juice aside.
After an hour, quickly rinse the fish and place each piece in a sterilized Kilner jar.
Distribute the lemon juice and lemon rind equally between the jars. Put the lids on the jars and put them into the fridge for about 3 hours, until the tuna has whitened.
Take out the jars, pop open the lids and add the garlic, thyme, bay leaves and black pepper, dividing the ingredients equally between the jars. Top up with olive oil, reseal the jars tightly and you’re ready to picnic.
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