Confit de Atun

Method

Cut the tuna loin into 5cm cubes and season with sea salt. Gently warm the olive oil in a heavy-bottomed pan over low heat, adding the garlic cloves, bay leaves, thyme, and peppercorns to infuse for 5 minutes without browning. Carefully place the tuna cubes into the warm oil, ensuring they are fully submerged. Maintain a very low temperature around 60-65°C and poach for 25-30 minutes until the tuna is just cooked through and tender; the oil should barely shimmer. Remove from heat and allow to cool slightly, then transfer the tuna and oil to a glass jar where it will continue to cure as it cools completely. Serve at room temperature with good bread, or store in the refrigerator for up to one week.