Poached tuna in olive oil with spices

Ingredients:

• 3 tbsp. olive oil
• 4-5 stems of fresh thyme
• 1 lemon
• 2 large bay leaves
• 2 large cloves of garlic
• 700 gr. tuna, cut into 2.5 cm thick slices.
• 2 stalks celery, finely chopped or 1/2 small bulb fennel, finely chopped
• 1/2 red onion, chopped
• 1 small fresh chili pepper, finely chopped
• 1/2 small sweet pepper, finely chopped
• 1/4 cup pitted black olives
• 1/4 cup fresh parsley leaves, chopped
• 2-3 tbsp capers
• 2-3 tablespoons fresh tarragon, finely chopped
• Seafood seasoning
• 170 g very sharp white Cheddar or Gruyere cheese
• Brioche buns, cut

Preparation:

1. Pour oil into a frying pan, add thyme, lemon zest (scraped into strips), bay leaves, and minced garlic. Place on the stove and bring to a gentle simmer over medium-high heat.
   
   Remove the pan from the heat and add the sliced ​​fish. Let it sit for 20 minutes. Then remove the fish, reserving the cooking oil, cool, and shred the fish.
2. In a bowl, combine the lemon juice with 1/3 cup of the used oil. Whisk and season with salt and pepper. Add the celery, onion, hot and sweet peppers, olives, parsley, capers, and tarragon.
   
   Season the fish with a little seafood seasoning and add to the salad. Toss with a long-toothed fork. Cover and let sit.
3. Preheat oven with grill function to high temperature.
4. Grate Cheddar or Gruyere cheese on a coarse grater.
5. Place the tuna salad on the bottom halves of the buns and sprinkle with cheese. Bake the sandwiches in the oven for 2 minutes, until the cheese is melted. Serve hot.