Try this, Tuna confit. Dry marinate the the best part of filet with 2 parts sugar, 1 part salt. Wash and dry, cover with "good" olive oil and spices of choice (garlic / chilli etc.) a couple of bay leaves, cover(baking paper will do) and cook at about 55 degrees for 45-60minutes. Keep refrigerated and keep your fingers out when serving. Fridge shelf life of weeks. I use an old Crock Pot to cook. You will probably never eat canned Tuna again. @@ausventurebound
