75 minutes
A Mediterranean-inspired dish featuring marinated tuna with a mix of peppers and olives, perfect as a light meal or appetizer.
cups
Shallots, minced
tablespoons
tablespoons
to taste
to taste
Solid White Tuna In Olive Oil, drained
0 cans
Castelvetrano Olives, pitted and lightly crushed
cups
Piquillo Peppers, quartered and seeded
cups
Peppadew Peppers, sweet or spicy, halved
cups
1. Prepare the Marinade
In a small bowl, whisk together the red wine vinegar, extra-virgin olive oil, minced shallot, and fresh thyme leaves. Season this mixture with kosher salt and freshly ground black pepper to your liking.
2. Marinate the Tuna and Vegetables
Arrange the drained tuna, Castelvetrano olives, piquillo peppers, and Peppadew peppers in a baking dish or a large shallow bowl. Pour the marinade evenly over the tuna and vegetables, ensuring that everything is well-coated. Cover the dish with plastic wrap and let it marinate for 1 hour in the refrigerator.
3. Serve the Marinated Tuna
Remove the marinated tuna mixture from the refrigerator and allow it to return to room temperature. Serve onto plates using a slotted spoon, letting any excess marinade drip away.
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