Tuna Antipasti

Spontaneity is your forte. Unexpected guests are served up a treat when you whip up this delicious appetizer in a flash. Your guests will be forever impressed with your flair for the impromptu.

Total Time 4 Servings
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
3 5 5 0


  • 1 (5 ounce) can Genova Tuna in Olive Oil
  • 2 tablespoons white balsamic vinegar
  • Sea salt and freshly ground black pepper to taste
  • 3 cups baby arugula
  • 1 (6 ounce) package sliced prosciutto
  • 1 cup Sicilian olives, drained
  • 1 (14 ounce) can artichoke hearts, drained
  • 1/2 cup roasted red bell peppers, thickly sliced
  • 8 ounces fresh mozzarella cheese, sliced


  1. Drain tuna and place oil in a small bowl. Add vinegar and whisk until creamy. Season with salt and pepper. Set aside.
  2. Place arugula on a serving platter. Arrange tuna, prosciutto, olives, artichoke hearts, red bell peppers and mozzarella cheese on top of the arugula. Drizzle with a little oil mixture.
  3. Serve with flatbread, crackers or breadsticks.