Reviews (1) Add Rating & Review 17 Ratings 5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 2 Martha Stewart Member Rating: Unrated 08/23/2013 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.
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Gallery Read the full recipe after the video. Recipe Summary prep: 5 mins total: 35 mins Servings: 4 marinated-tuna-0811mld105346.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 35 mins Servings: 4 marinated-tuna-0811mld105346.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 35 mins Servings: 4
Recipe Summary
prep: 5 mins total: 35 mins
Servings: 4
prep: 5 mins
total: 35 mins
prep:
5 mins
total:
35 mins
Servings: 4
4
marinated-tuna-0811mld105346.jpg
marinated-tuna-0811mld105346.jpg
Ingredients
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
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)
Add Rating & Review 17 Ratings 5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 08/23/2013 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.
Reviews (1)
Add Rating & Review 17 Ratings 5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 2
Add Rating & Review
17 Ratings 5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 2
17 Ratings 5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 2
17 Ratings 5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 2
5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 08/23/2013 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.Martha Stewart Member
Rating: Unrated 08/23/2013
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.
Rating: Unrated
All Reviews for Marinated Tuna with Baguette
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All Reviews for Marinated Tuna with Baguette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
