Preserved Peppered Tuna

This idea came to me at the wonderful restaurant at the entrance to the harbor of St. Tropez where, because everyone there was a foodie and the tuna was delicious, we sat around for hours embroiled in the debate over tuna names. Since the names for tuna (especially the one known as albacore) change from country to country, I will not get into that debate here, but stick to my belief that the only good cooked tuna is either in a can or, in this case, a jar.

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