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For this recipe, tuna is slowly poached in a shallow bath of olive oil, a traditional cooking technique in the Provence region of France, where olive groves flourish.
6 ahi tuna fillets, each 6 oz. and 1 inch thick
Salt and freshly ground black pepper, to taste
4 cups olive oil (not extra-virgin)
1 fresh rosemary sprig
2 garlic cloves
1/4 tsp. red pepper flakes
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