Tuna Spinach Tortas

Turn up the heat with a sophisticated late-night supper. Serve these elegant Tortas and your guests will wonder how you got them so perfect. Frozen spinach! (Your secret is safe with us.)

Total Time 6 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

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
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
3 5 5 0


  • 2 (5 ounce) cans Genova Tuna in Olive Oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 7 large eggs
  • 1 (12 ounce) package frozen chopped spinach, thawed and drained
  • 1/2 cup cherry tomatoes, chopped
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees F. Spray a jumbo (6 compartment) muffin tin with non-stick cooking spray and set aside.
  2. Place tuna, Parmesan cheese and breadcrumbs in a medium bowl, stirring to combine. Lightly press mixture into bottoms of muffin tin.
  3. Place eggs in a medium bowl and beat lightly.
  4. Spread spinach over several layers of paper towels. Roll towels up and squeeze to remove excess water. Transfer spinach to egg mixture. Add bell pepper, salt and pepper, stirring to combine. Spoon mixture into muffin tin and bake until cooked through, 14-16 minutes. Remove from heat and let cool for a few minutes before serving.