In the fish shop here, they sell tuna belly at 16 Euro per kilo, versus 29 for the rest! Good news for those who like the fatty belly texture.
1. Place tuna steak in a small container, season with salt and pepper, place a piece of bay leaf on top, drizzle with olive oil, add water/white wine/stock until just cover the steak, cover with lid.
2. Pre-heat oven to 220˚C, put the container in, turn oven down to 60˚C, cook until the middle of tuna has reached 50˚C, around 1 hour.
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