Ingredients
2 10-ounce sushi-grade tuna steaks, 1-inch thick
Kosher salt and fresh pepper
2 cups extra virgin olive oil
1 bay leaf
15 black peppercorns
1 star anise
2 cloves
2 sprigs thyme
4 cloves garlic
Preparation
Season tuna steaks with salt and pepper. Place in a heatproof container, just large enough to fit steaks in a single layer. In a small saucepan over medium heat, heat remaining ingredients until garlic cloves begin to turn golden brown. Pour mixture over tuna; it should cover the fish. Cover and refrigerate 24 hours. To serve, thinly slice tuna and lay over dressed salad greens.
