2 lbs. fresh tuna (sliced 1 in. thick)
4 cloves garlic
few bay leaves
1 cup white vinegar
1 cup extra-virgin olive oil
How to make the Tuna in Olive Oil:
Place 2 qts. of water, the vinegar, the onion, 2 cloves of garlic and the bay leaves in a large pot. Let the liquid simmer and reduce by one third. Add the tuna and continue simmering for 45 min. Drain and dry the tuna. Put it in a jar, cover with oil and add peppercorns and remaining cloves garlic.
Store in a cool place. It will be ready to eat after 20-30 days and can be saved for as many as 5-6 months.