Oregano and lemon are the only tuna Mediterranean essentials.

Stick with dried oregano, lemon zest, and a pinch of red pepper flakes. That’s it.

Mediterranean tuna doesn’t need a dozen spices — the fish is the point. Oregano brings that sun-drenched Greek island flavor. Lemon brightens it. Red pepper gives a little kick. Add a drizzle of good olive oil, maybe some capers if you’ve got them, and you’re done.

Skip the rosemary (too piney for canned or cooked tuna). Skip heavy cumin or coriander — they belong with lamb, not fish. If you want more complexity, add fresh parsley or a sliver of garlic, but don’t overthink it.

Mediterranean cooking is about restraint, not a spice cabinet explosion.