[ALS Mako]

you can confit it (basically poach it in oil)

i like to leave the tuna in as big peices as i can

first- in a pot (you can do this in the oven as well) put a good amount of 100% olive oil, not extra virgin. throw in some crushed garlic cloves, cracked black pepper corns, some thyme and a bay leaf or two (you can add some red pepper flakes if you like) set the pot on med low and wait till you start smelling the seasoning- you do not want the spices and herbs to burn. once it comes to the point where you can smell the herbs add in the fish pieces (fish should be at room temp). you can increase the heat alittle at this point but you do not want to "fry" the fish. depending on the size of the fish pieces my take any where from 15-30 minutes. like BBQ, low and slow. after fish is done let cool in the oil. once cooled remove the fish from oil and enjoy. makes great tuna salad. toss some in with macaroni salad (kind with mayo or oil/vin. break up the meat and just eat it. i find the fish tends to stay much moister cooked this way. if you make a big batch, put the fish in containers and cover it with the oil it was cooked in- it will keep a long time in the fridge if covered.