PANTRYFLEX

On the jar: Zestworks Lemon–olive Oil Tuna

shake · dressing

★ STARRED KITCHENPrep 5 min

Zestworks Lemon-Olive Oil Tuna

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 118 ml, Lemon Juice 59 ml
Olive Oil 118 mlLemon Juice 59 ml

Ingredients

  • Olive Oil — 4 oz olive oil (118 ml)
  • Lemon Juice — 2 oz lemon juice (59 ml)
  • Sea Salt — 2 oz sea salt (season to taste; card lists 2 oz — use sparingly)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Lemon Juice.
  2. Add finishing notes: Sea Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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)).

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

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