Italian Tuna Salad loaded with fresh vegetables, garlic, parsley and olives, is not only delicious and nutritious it is also makes a nice light diet-friendly meal.
When I was asked to create a sponsored recipe with Genova tuna, I immediately knew what I was going to make. I had been planning to make an Italian Tuna Salad recipe for awhile, and their Yellowfin Tuna would be a perfect choice.
I was first introduced to Italian Tuna Salad many years ago while working at a small Italian owned diner in Providence, RI. The area in general has a strong Italian culinary heritage, but this particular dish was new to me at the time. I am monumentally fussy about tuna, and while theirs was a little too fishy for my taste, I would eat it on occasion and it was hugely popular with the local clientele. The owner of the restaurant retired a few years ago, and it closed down. While I never did get his recipe, I started making my own “fussy-girl” version recently. I like mine better 😉
The salad is packed with fresh chopped vegetables and olives, so it can easily stand on it’s own as a lunch and that is more often how I eat it. The Genova Yellowfin Tuna I use in my recipe has just the right amount of oil to dress the salad. No mayonnaise is used. The quality tuna and fresh ingredients are free to shine through without it’s encumbrance.
Italian tuna salad also makes a great sandwich. Whether on crusty ciabatta…
… or nice sliced multi-grain bread.
The Genova Yellowfin Tuna was terrific in this tuna salad. I will be trying their Albacore tuna soon as well… maybe in a tuna sauce. A great thing about this quality wild-caught tuna is that it is readily available right at Walmart with very reasonable pricing (grab a coupon to save even more on Genova Tuna at Walmart). The price vs. quality value for this tuna is very good in my opinion. All in all, a great way to boost the Omega-3 oil and protein in your diet, without additives or preservatives.
Stop by the Genova website to see their other products, and of course check out their large collection of tuna recipes.
- 2 cans of Genova Yellowfin Tuna in Pure Olive Oil, not drained
- 1-1¼ cups diced tomato, drained
- ½ cup chopped parsley leaves
- ½ of a (6 oz.) can of black olives, sliced
- ½ of a large sweet yellow pepper, diced
- ¼ cup red onion, fine diced
- ¼ cup green olives (without pimento), chopped
- 1 clove of garlic, minced
- 1 tbs fresh lemon juice
- ¼ tsp sea salt
- Open cans into a large mixing bowl and gently break up the tuna a little.
- Add all the remaining ingredients. Do not mix until all are in thereto avoid breaking the tuna up too much.
- Serve immediately as a salad plate or on a sandwich, or refrigerate for up to two days.