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1
Set the pan on the stove and lay in the tuna steaks.
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2
Pour enough water over them just to cover them, then pour in the vinegar.
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3
Drop in the bay leaves and sprinkle on 2 teaspoons of the salt.
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4
Bring the liquid to a boil over medium-high heat, shifting the fish a bit to keep it from sticking to the pan bottom.
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When it is boiling, partially cover the pan and adjust the heat to maintain a steady but gentle bubbling.
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6
Cook for 15 minutes or a little longer, until the steaks are cooked through.
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7
Test by inserting a toothpick: when the flesh is fully cooked, the toothpick will go all the way through, with only a little resistance.
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8
Turn off the heat and lift out each steak with tongs and a wide spatula, supporting it so it doesnt break.
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9
Spill off excess water and lay the steaks on the wire rack.
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10
Sprinkle the remaining 1/2 teaspoon salt evenly over the tuna, and let the steaks cool and air-dry for about 2 hours, turning the pieces after an hour to facilitate drying.
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11
Meanwhile, remove the bay leaves from the poaching liquid, blot them on towels, and let them air-dry too; discard the poaching liquid.
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12
When dry, slice the steaks in half or into several pieces that will fit into your jars.
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13
Put the pieces in a shallow bowl pour some of the olive oil over them, and turn them so they are well coated with oil.
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14
Layer the pieces into jars one at a time, pouring a bit more oil over to make sure theres a film of oil surrounding each piece.
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15
As you pack in the fish, divide the bay leaves and peppercorns among the containers.
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16
When youve put as many pieces in each jar as you wantyou dont have to fill them to the toppour in more oil to cover the fish by at least 1/4 inch.
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17
Before refrigerating, tap repeatedly on the sides of the jars to shake loose air bubbles.
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You may also insert a table-knife blade down along the inside of the jar and slide it slowly all around the circumference, moving the contents very slightly to release trapped air.
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Now let the containers sit for 15 minutes or so, so the bubbles rise to the surface.
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20
Tap the jar gently on a hard surface so any remaining air bubbles will rise.
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21
Cover the jars with plastic wrap and/or jar lids and set them in the refrigerator.
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22
Marinate 2 days before opening.
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23
As you take fish and oil from the jar, pour in more extra-virgin olive oil if necessary so that any remaining fish is completely covered with a layer of oil.
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24
Tonno sottolio needs time to marinate and develop flavor!
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25
Cook the tuna and put it in oil at least 2 days before you plan to serve it.
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26
Ask the fishmonger to cut all your tuna steaks 1 1/4 to 1 1/2 inches thick, for uniform cooking.
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27
And the slices should be no more than 7 inches across at the widest point, so you can just cut them in half for pieces that will fit neatly into wide-mouth storage jars.
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28
Larger pieces also tend to break apart after cooking.
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29
I like the ventresca, the belly part of the tuna, the best, and it is cheaper.
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30
Being the belly, it is a bit fattier, but, then, that is what makes it good.
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31
So you might want to ask your fishmonger for it and try it.
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32
Poach the tuna in a wide shallow pan, such as a straight-sided saute panbut use the smallest one you have in which the steaks will fit in one layer.
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33
This will minimize the amount of cooking liquid needed, and so reduce the loss of flavor.
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34
For 2 to 3 pounds of tuna, a 10- or 11-inch pan should do.
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35
If the fish is wet when it goes into the marinating oil, it can ferment and spoil.
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36
Allow 2 hours for the fish to cool, drain, and dry after poaching.
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Air trapped in the marinating jar will also hasten spoilage.
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38
To avoid this, coat the fish with oil before packing and rid the jar of air bubbles, as instructed.
