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



Ingredient Checklist


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

  • 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 marinatedtuna with baguette.

Reviews (1)

17 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: Unrated
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.