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Tuna in olive oil makes sandwiches and casseroles tastier, and is particularly good in any dish that showcases the flavor of the fish itself, such as Tuna Cakes or Tuna Salad Nicoise.

Source: Everyday Food, March 2007
Total Time Prep Servings



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How would you rate this recipe?
  • moutonese
    16 JUL, 2008
    I added some sweet vine tomatoes in it, which was a really nice light flavour. Also, some dill on top. So nice for the summer.
  • MWetzel
    16 JUL, 2008
    Very good, I added a fresh minced jalapeno for some heat. Served with the baguette as well as tortilla chips and crackers. Along side some fresh summer watermelon. Great by the pool meal.
  • theblackmamba
    14 JUL, 2008
    This is delicious! I think olives or caper might do well with this. I almost forgot to spread the last bit of mustard on and I am so glad I didn't!!! Yum!
  • Schmooter
    14 JUL, 2008
    This sounds good and healthy! I think I'll add the kalamata olives - good suggestion; and try it in pita pockets instead of the baguette.
  • MS12054523
    14 JUL, 2008
    Truly delicious when made with imported Spanish tuna packed in olive oil. Using high quality tuna really is key to making this exceptional. A few chopped kalamata or picholine olives also add some zip.

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