Active Time
30 MIN
Total Time
3 HR 30 MIN
Yield
Serves : 4

How to Make It

Step

In a large bowl, mix the olive oil, garlic, tarragon, coriander, lemon zest, lemon juice, salt and pepper. Add all of the remaining ingredients except the lemon wedges and bread and toss to coat. Cover and let stand for at least 3 hours or overnight. Serve with lemon wedges and crusty bread.

Make Ahead

The marinated tuna can be refrigerated for 1 week.

Suggested Pairing

Minerally Greek white.

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Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Barbara Kreemer

Review Body: This is really tasty.  I made it because my sister loved it.  I cut back the olive oil by 1/4 C,  as I couldn't believe the amount. Even with delicious crusty bread, it's a lot of oil! I also cut the shishitos into smaller pieces, and would probably chop them next time, as they were a little chewy.  But overall, a really delicious dish!

Review Rating: 4

Date Published: 2016-08-14