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MARINATED TUNA IN OIL

Place the tuna in  an ovenproof casserole or Dutch oven and add the court bouillon and enough water to cover the fish completely.  Bring to a boil.  Reduce heat and simmer 10 minutes.  Remove from heat , cover and allow to go completely cold  in the cooking liquid.  Drain off the cooking liquid and dry off the tuna.  Place it in a large dish and add the peppercorns, salt, olive oil, lemon, onions, and thyme.  Cover with plastic and marinate for several hours, turning the tuna 2-3 times.  Serve with the black olives, hard-boiled eggs, and potato salad or hot boiled new potatoes.
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2 lbs thick, round fillet of tuna
4 cups court bouillon or fish stock
12 black peppercorns
salt
2 cups olive oil
1 lemon, thinly sliced
2 onions
1 tsp thyme
1 cup black olives
6 hard-boiled eggs
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20
mn
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10
mn
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Provence
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Fish
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Sauvignon
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