5 Rules for Seasoning Mediterranean Tuna

Use dried oregano, not fresh Dried oregano delivers the concentrated, sun-baked flavor that defines Mediterranean tuna. Fresh oregano is too mild and grassy for this application.

Add lemon zest, not juice Zest provides bright citrus notes without making the tuna soggy. Juice can overwhelm the delicate fish.

Include a pinch of red pepper flakes A small amount adds gentle heat that wakes up the other flavors. It should be a background note, not a dominant one.

Skip rosemary, cumin, and coriander Rosemary tastes too piney with canned or cooked tuna. Cumin and coriander belong with lamb, not fish.

Keep it simple with olive oil and optional capers Good olive oil is essential. Capers add briny depth if available, but the fish should remain the star.