Marinated

tuna

with Peppers & Olives

HANDS-ON TIME

15 MIN

TOTAL TIME

1 HR 15 MIN

Serves 4

When I was in grade school, my grandma would sometimes pack me lunches of tuna salad and sliced cucumbers. I used to get embarrassed to eat them in front of my friends because they’d all have Lunchables and other exotica.

Nowadays, tuna with peppers and olives is my ideal lunch. This recipe is packed with different flavors and textures, plus a marinade (aka dressing) that I can sop up with a little bread. This ritual slows me down as I eat and reminds me to appreciate what I have.

• ½ cup red wine vinegar
• ½ cup extra-virgin olive oil
• 2 tablespoons minced shallot
• 1 tablespoon fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 2 (5-ounce) cans good-quality solid white tuna in olive oil, drained and broken into large chunks
• ¾ cup pitted Castelvetrano olives, lightly crushed
• ½ cup piquillo peppers, quartered and seeded
• ½ cup sweet or spicy Peppadew peppers, halved
• Warm crusty bread or crackers, for serving

In a small bowl, whisk together the vinegar, olive oil, shallot, and thyme. Season the marinade generously with salt and black pepper.

Scatter the tuna, olives, and both peppers evenly over the bottom of a small baking dish or large shallow bowl. Whisk the marinade again, then pour it evenly over the tuna, olives, and peppers. Cover with plastic wrap and marinate in the refrigerator overnight.

Return the marinated tuna to room temperature. Using a slotted spoon, transfer to plates. Spoon some of the marinade on top and serve with crusty bread or crackers.

DO IT AHEAD The marinated tuna can be refrigerated in an airtight container for up to 3 days.