Albacore Confit

ngredients:

3-4 pounds albacore
kosher salt
8-10 black peppercorns; cracked
3 Bay leaves
2 lemons; washed and sliced into rounds
1 pimento; julienne
1 medium onion;
Olive oil to cover

Cut albacore loin into large chunks. Season with salt and pepper.
Place the seasoned tuna and all the other ingredients in a glass baking dish.
the. Bake at 300 degrees for 1 hour.
Allow to cool then pack all ingredients into a glass jar. Cover with
juice from the baking dish and add 1/2 cup or more of fresh fruity olive oil.
Cover tightly and refrigerate. This will last up to 10 days and is great for
sandwiches or salads and may be warmed to toss with pasta or potatoes.

Gilbert’s cured Tombo Tuna for Pasta:
Ingredients:
Tuna loin cut into steaks 3-4 inches thick
Fennel seed
Coriander seed
1 Red Chile; chopped
2 garlic cloves; peeled
1 fennel bulb, sliced
Olive oil

Season the tuna steaks well with salt and pepper, set aside. Place 3
inches of olive oil in a deep lipped, thick bottomed pan. Add fennel seed,
Coriander seed, chile, garlic and fennel. Cook over very low heat for 1/2
hour. Strain the oil then add it back to the clean pan. Place the Tombo tuna
steaks in the oil and cook over low heat for about 10 minutes turning over
once. Leave the tombo pink in the center. Allow to cool and pack the
tombo in the oil in a glass jar. With this method the tuna remains moist and
juicy but since it is not thoroughly cooked it will only keep for 1-2 days
before the flavors begin to deteriorate.