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"Canned" fish

Ingredients
3 sprigs thyme
3 Bay leaves
2 lemons
3 cloves garlic
1 tsp peppercorns
1kg whole bonito, gutted, cleaned
Sea salt and black pepper, to season
Olive oil
Method
Step 1: Flavour the water
Place enough water in a large saucepan to cover the tuna when it is added. Add the thyme, bay leaves, the rind of 1 lemon, garlic and peppercorns (place a small wire rack on the bottom of the saucepan to prevent the fish from sticking to the pot).
Bring to a boil, then reduce to a simmer. Simmer gently for 10 minutes to infuse the flavours.
Step 3: Poach the fish
Turn the stove off and gently lower the fish into the liquid.
Maintain the water temperature between 60 - 65°C (140 - 150°F), by turning stove on to low heat when needed and using a kitchen thermometer to check the water every 5 minutes.
Poach the fish until the thickest part of the flesh reaches an internal temperature of 55-60°C (131-140°F), approximately 30 minutes.
Remove the fish from the liquid and place on a large tray. Remove the flesh from the bones and flake gently when cool enough to handle. Season with salt, pepper and the zest of remaining lemon.
Step 4: Finish
Transfer fish to a sterilised jar. Pour over enough olive oil to submerge the fish, then seal closed. This can be refrigerated, for up to 5 days (this is not shelf-stable like commercially canned tuna).