- olive oil
- black pepper
- bay leaf
- Cider Vinegar
- Put the diced tuna into a saucepan together with the peeled sliced carrots, peppercorns, bay leaf, vinegar, oil and water. Heat the saucepan and, when it looks as if it’s about to come to a boil, reduce the heat and simmer at that temperature for about an hour.
- This is a way of preserving the fish, you can cook it a few days in advance and keep it in the fridge.