Ingredients
- 1 tuna fish (about 1,5 – 2 kg), scaled and gutted
- 1 L olive oil
- 1 tablespoon La Chinata smoked pepper flakes
- ½ teaspoon whole black peppercorn
- 4 lemon slices
- 3 bay leaves
- 4 garlic cloves, peeled
- ¼ teaspoon salt
Directions
To prepare the fish: remove the head and tail with a knife. Cut the fish into 2 cm thick cutlets. Pat dry the cutlets with paper towels. Sprinkle with salt and smoked pepper flakes. Arrange the fish cutlets in layers in a large pot. Place the bay leaves, garlic cloves, black peppercorns and lemon slices between cutlets. Pour in enough olive oil (about 1 liter) to cover the fish. Cover the pot with a lid and cook over low heat for 4 hours until fish just flakes and is cooked through. Serve immediately or cool the fish and refrigerate it in the oil to eat within a week.
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