Olive Oil-Poached Tuna Provencal

• 4 cups olive oil
• 2 thyme sprigs
• 2 rosemary sprigs
• 4 bay leaves, preferably fresh
• 1 head garlic, peeled
• 1 1/2 pounds tuna fillet

1. In a small saucepan, combine the olive oil with the thyme, rosemary, bay leaves, and garlic and heat to 200 F for 10 minutes.
2. Cool the oil mixture and refrigerate overnight.
3. The following day, remove and discard the thyme, rosemary, and bay leaves and pour the olive oil into a heavy-bottomed pot.
4. Place the tuna in the oil so that it is totally submerged.
5. Heat the oil to 160 F and hold the temperature between 160 F and 180 F for 5 minutes.
6. The tuna is now ready to serve and should still be pink inside.
7. Serve the tuna warm or cold.

olive oil, thyme, rosemary sprigs, bay leaves, garlic, tuna fillet

Taken from www.foodrepublic.com/recipes/olive-oil-poached-tuna-provencal-recipe/ (may not work)