No-Cook Dinner Ideas
Beat the heat with a no-cook summertime menu of crudites with herbed ricotta, marinated tuna with olives and lemon zest, tomato gazpacho, and tea-scented melon.
Marinated Tuna with Baguette
Watch the Video
No-Cook Dinner Ideas
Beat the heat with a no-cook summertime menu of crudites with herbed ricotta,...
Watch the Video
No-Cook Dinner Ideas
Beat the heat with a no-cook summertime menu of crudites with herbed ricotta,...
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Martha Stewart Living, August 2011
- Prep Time 5 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 1 lemon
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 1 small red onion, halved and thinly sliced
- 2 ounces brine-packed Picholine olives, drained (1/2 cup)
- 3 tablespoons fresh oregano, leaves torn if large
- 2 jars (7.8 ounces each) oil-packed tuna, drained
- Coarse salt and freshly ground pepper
- 1 baguette
Directions
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Remove lemon zest in strips using a vegetable peeler, and slice lengthwise into thin strips; reserve lemon for another use.
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Combine zest strips with oil, vinegar, onion, olives, and oregano in a shallow dish. Mix in tuna, and season with salt and pepper. Refrigerate for 30 minutes. Serve marinated
tuna with baguette.
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