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
Preparation
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.
