Tuna Conserva

Rather than spend loads for a little jar of premium Mediterranean tuna in olive oil, I'd rather just make some with the abundance of fresh and delicious Filipino tuna we have in HK.

2 lbs fresh tuna
8 cups EVOO
2 tblsp maldon sea salt
2 tblsp black peppercorns
2 fresh bay leaves
2 cloves garlic, sliced thinly
1 fennel bulb, sliced thinly
1 onion, sliced thinly

1. put all the ingredients except the tuna in a 6-8 quart sauce pot
2. bring to a low simmer over medium heat and cook until the onions and fennel are tender
3. carefully place the tuna in the pot and cook for 5 minutes
4. remove from the heat, cover halfway with a lid and let sit until cool to the touch, about 2 hours
5. remove the tuna and pull it apart into medium-size chunks