Tuna preserved in olive oil, herbs and spices

The other day, I was thinking of Nicoise salad all day, so I went to see my guys, at New Young Fish Market, on Amsterdam Ave. and 108 st, picked up a nice piece of fresh tuna loin (aprox. 1.35lb.) and rushed home, to cook dinner, for my hungry tribe.The fish was so fresh, so I couldn't resist, and I had few slices, just drizzled with olive oil and a sprinkle of Maldon Sea salt, to star with.

First of all, I had sliced the chunk of tuna, lengthwise, in 6 pieces, aprox. 3 inches long and 1 inch wide.

For seasoning, I used: olive oil, Herbs de Provence, sea salt, freshly milled back pepper, red peppercorns and few whole Cayenne peppers. I did tossed the tuna and the spices, in a  bowl.

In a small pot, I warmed up 1 1/2 cup of olive oil, over a small flame. I added the seasoned chunks of tuna, and let them start poaching.Using a kitchen tong I was turning them around, so they won't stick to the bottom of the pan. Make sure, that the oil, will not be overheated, so the fish won't start frying . After 4-5 minutes of boiling, remove the pot of the stove, and add few strips of lemon zest and few bay leaves, then let the pot cool off. When the oil is completely cooled off, arrange the chunks in the jar as pictured, then pour the oil over, filling up the jar.
Now you have your own canned tuna, preserved in olive oil. Serve it over salads, in pasta dishes or as pizza topping, as well as an antipasto along with a nice chilled white wine or rose! 

Cheers!