Adapted from “Nancy Silverton’s Sandwich Book: The Best Sandwiches Ever” by Nancy Silverton with Teri Gelber. Pile this on sandwiches, flake it over couscous, or add to a composed salad. Makes enough for about 4 sandwiches.
Ingredients
1 ( 3-inch) branch fresh rosemary
2 bay leaves
1/2 lemon, cut into four 1/2-inch-thick slices
12 ounces fresh albacore tuna, sliced into 3/4-inch-thick fillets
2 cups extra-virgin olive oil
2 teaspoons (preferably kosher) salt
1/2 teaspoon freshly cracked black pepper
Directions
Place the rosemary, bay leaves and lemon slices on the bottom of a medium saucepan. Arrange the albacore on top and pour over the oil to cover completely. Sprinkle with salt and pepper. Cook over low heat for about 8 to 10 minutes, until the first bubble appears in the oil. (Do not cook longer than that; it should still be fairly cool.)
Immediately remove the pan from the heat, flip over each piece of fish and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, until it’s cooked all the way through.
