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Tuna prepared this way is somewhere between fresh and canned. Let's called it 'conserved,' to honor its inspiration, the old Italian tradition of preserving meat under olive oil, sometimes called 'conservata.'
Especially now, when the albacore run is heating up and fishermen are bringing home their catch, this is something you've just got to try.
Here's how you do it: Cut fresh tuna into big chunks and poach it in olive oil flavored with garlic and spices over very low heat just until the meat begins to flake -- about 15 minutes. Cool in the pan and then store, in the flavored olive oil, in the refrigerator.
The taste is rich and pure without fishiness, and the texture is downright meaty -- none of that mealy commercial stuff. And because you control the process, you can flavor the oil any way you want, lending subtle hints unavailable in regular canned tuna.
Use this conserved tuna the way you'd use the best canned stuff.
Conserved tuna will last quite nicely in the refrigerator for a week or more. And this process is so easy you can make it with only a pound or two at a time

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