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1
Prepare a low heat fire (190 to 210F) in a wood-fired oven or cooker and use a grate to prepare for cooking with indirect heat.
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2
Rinse the tuna and pat dry.
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3
Rub sea salt on all sides and let stand at room temperature for 1 hour.
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4
Choose an 8-inch glazed earthenware baking dish that the fish fits snugly into.
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5
Add the garlic, bay leaf, capers, orange zest, fennel fronds, and white peppercorns to the dish.
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6
Place the tuna on top and add enough olive oil to cover.
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7
Cover tightly with aluminum foil.
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8
Place on a grate in the oven or in a covered cooker over indirect heat to poach for 45 to 55 minutes, until cooked through.
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9
Meanwhile, combine all the ingredients for the salad, adding salt and pepper to taste.
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10
Set aside at room temperature.
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11
Test the fish for doneness after 35 minutes; it should be firm to the touch on the outside and still pink on the inside.
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12
Remove from the heat and let cool for 5 minutes.
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13
Drain the fish, reserving the olive oil, and break or cut it into serving-size pieces.
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14
To make the dressing, whisk 3 to 4 tablespoons of the poaching olive oil into the vinegar and dress the salad.
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15
Taste and adjust the seasoning.
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16
Arrange the arugula on each plate, top with pieces of the poached fish, and then spoon on the salad.
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17
Garnish with the parsley and dust with sea salt.
