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Marinated Tuna with Baguette


The secret to this salad is using good-quality tuna. Look for brands that are packed in a jar with oil (we like Ortiz).

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, August 2011


  • 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


  1. Remove lemon zest in strips using a vegetable peeler, and slice lengthwise into thin strips; reserve lemon for another use.

  2. 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.

Reviews Add a comment

  • MS10008081
    23 AUG, 2013
    I would say the "secret" to this recipe is not the tuna necessarily, but the sherry vinegar. I've made this with tuna from a can, as well as with Ortiz and with Tonino brands and that doesn't really impact it as long as the tuna is packed in oil. But when I didn't have the sherry vinegar and I substituted with other vinegars, it just didn't have the pizazz needed to make it a fab dish. So, that's the one ingredient I would say to definitely go out of the way to find.