Lemon-Olive Oil Tuna Dressing

Name: Lemon-Olive Oil Tuna Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (175 ml)
Cuisine: Mediterranean
Ingredients: 4 oz olive oil (118 ml) Olive Oil; 2 oz lemon juice (59 ml) Lemon Juice; 2 oz sea salt (season to taste; card lists 2 oz — use sparingly) Sea Salt

Independent adaptation of a publicly published Joseph Flamm recipe. Not affiliated with, sponsored by, or endorsed by Joseph Flamm.

DRESSING · RAW TUNA & CRUDO

In the published recipe, this is the dressing for Café 5 tonno vitellato. The same recipe pairs it with Veal Demi Aioli, the aioli.

Flamm's bright lemon dressing for tuna crudo.

On the jar

LEMONOLIVE

Method: shake
Yield: about ¾ cup
Ingredients: 3
Jar batch: 1.45× recipe

Add to a jar

Ratio

OLIVE OIL 118 mlLEMON JUICE 59 ml

Ingredients

Olive Oil4 oz olive oil (118 ml)
Lemon Juice2 oz lemon juice (59 ml)
Sea Salt2 oz sea salt (season to taste; card lists 2 oz — use sparingly)

Where it sits

One of 359 dressings in the catalog, with 3 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 48% of the catalog’s dressings (median 2:1), a typical mix for the category.

The acid here is lemon juice. In this category chefs also reach for lime juice (58 recipes), rice vinegar (52), and red wine vinegar (34).

The fat here is olive oil. In this category chefs also reach for sesame oil (34 recipes) and vegetable oil (24).

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
Season to finish: SEA SALT (to taste).
Cap the jar and shake until emulsified.

Get Lemon-Olive Oil Tuna Dressing + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 7 stars

Lemon-Olive Oil Tuna Dressing★ STARRED KITCHENOn the jar: LEMONOLIVE
Allada Gallega★ STARRED KITCHENOn the jar: ALLADA
Carrot Escabeche★★★ KITCHENOn the jar: ESCABECHE
Honey Citrus Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Joseph Flamm. Italian-American / contemporary. Cited awards include: Michelin 1* (Spiaggia, Chicago — historical, exec chef); Top Chef S15 winner.

Originally published as Lemon–Olive Oil Tuna Dressing (Tonno Vitelatto).

Adapted from a Joseph Flamm recipe (Joseph Flamm / NBC Chicago (Café 5 Tonno Vitelatto, step 5)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.45× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Joseph Flamm / NBC Chicago (Café 5 Tonno Vitelatto, step 5) (published as “Lemon–Olive Oil Tuna Dressing (Tonno Vitelatto)”). Full citation lives in Provenance.

Add to a jar