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Cut the tuna across the grain into even, roughly 2-inch-thick slices.
Place the slices in a single layer in a small saucepan, then add enough olive oil to come about halfway up their sides.
Use tongs to gently lift the fish so some of the oil gets underneath.
Gently heat the pan until small bubbles appear in the oil.
Carefully turn the fish pieces over, cover the pan, and take it off the heat.
Leave the fish in the hot oil for another 30 minutes or so.
Eat immediately or store the fish, covered in the poaching oil, in the refrigerator for several days.