Fresh Canned Tuna: Tonno Sott'Olio

Ingredients

• 20 servings freshly baked pane di casa 
• 2  bay leaves 
• 20 servings peppercorns black
• 5 pounds tuna fresh cut into chunks
• 4 cloves garlic finely chopped
• 1 quart olive oil extra-virgin
• 1  onion finely chopped
• 1 medium onion red finely chopped
• 2 quarts water 
• 1 cup citrus champagne vinegar 

Equipment

• pot

Directions

1. In a stock pot, combine the vinegar, onion, garlic, bay leaves, peppercorns, add 2 quarts of water and cook over high heat until it is reduced by one-third.
2. Add the tuna, reduce to a simmer, and cook for 45 minutes.
3. Drain the tuna and place in a jar or terra cotta pot. Cover with olive oil and seal.
4. Let sit for 20 to 30 days, refrigerated, then serve this perfectly preserved tuna with fresh bread and chopped red onion.