Capofitto Tuna Conserva

Makes 4 servings

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1/4 fennel bulb, cut into quarters

1/2 red onion, quartered

1 celery stalk, coarsely chopped

2 whole garlic cloves, peeled

1 bay leaf

1 carrot, quartered

1/2 tablespoon black peppercorns

Pinch of crushed red pepper

1 pound sushi-grade yellowfin tuna loin, cut into 2½- to 3-inch slices

Generous amount of salt

Mild olive oil (not extra virgin; ligurian is preferred)

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1. Fill a large, wide braiser with at least 6-inch sides 2/3 full with water, and set over medium high heat.

2. Add all the ingredients except the tuna, salt, and olive oil. Bring the temperature of the water to 158 degrees. Add a generous amount of salt. (The water should taste like the sea.) Let the water come back to 158 degrees.

3. Gently add the tuna in a single layer with plenty of room around it. Cook for about 20 to 25 minutes, keeping the temperature at 158 degrees. The tuna should be pink in the middle, not red. Remove tuna, and put on a rack to drain and cool.

4. While tuna is draining, place a container over an ice bath. Strain hot liquid through a cheese cloth or fine mesh strainer into the container. Cool liquid quickly by stirring over ice bath. Discard solids.

5. Set the tuna in a container, and cover with cooled liquid, completely submerging it. Refrigerate overnight.

6. Drain tuna again on a rack, discarding liquid. Snuggly pack tuna into a jar and completely cover with oil. Tap jar to remove any trapped air. Refrigerate. Conserva will last several weeks. Serve on a salad, or on pasta with cherry tomatoes, or with blistered shishito peppers.

Per Serving: 234 calories; 27 grams protein; 5 grams carbohydrates; 1 gram sugar; 12 grams fat; 51 milligrams cholesterol; 355 milligrams sodium; 1 gram dietary fiber.