Salads & Sandwiches

Tuna Panzanella

The romance of tradition rings true with this delicious salad made with garden-fresh vegetables and Genova Tuna. The torn bread loaf is infused with the delicious oil from the tuna.

Total Time 4 Servings
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

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

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

Ingredients

  • 1/2 day-old Italian loaf, torn into chunks
  • 4 tablespoons butter, melted
  • 2 (5 ounce) cans Genova Tuna in Olive Oil
  • 1 fennel bulb, thinly sliced
  • 1 small head radicchio, chopped
  • 2 medium tomatoes, chopped
  • 1/2 cup fresh basil, chopped
  • 2 tablespoons red wine vinegar
  • 2 teaspoons granulated sugar
  • Sea salt and ground black pepper to taste
  • 1 (5 ounce) bag lettuce mix

Directions

  1. Preheat oven to 325 degrees F.
  2. Place bread pieces on a baking sheet. Drizzle with butter and toss to combine. Bake until lightly golden on the outside but still slightly soft inside, 8-10 minutes. Remove from heat and set aside.
  3. Place reserved oil in a large bowl. Add vinegar and sugar, whisking to combine. Season with salt and pepper.
  4. Add tuna, fennel, radicchio, tomatoes, lettuce and croutons to bowl, tossing to combine. Serve immediately.