Asian Tuna and Cucumber Ribbon Salad

Tease those taste buds with the texture of crunchy carrot ribbons. Easily made with your trusty vegetable peeler, these thin wisps of carrots and cucumbers adding intrigue and color to your table.

Total Time 4 Servings

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!

Natalie R.

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Nancy W.
Fort Collins, Colorado

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

Dia C.
San Antonio, Texas

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.

Suzanne S.
Utica, New York

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Judy S.
Del Norte, Colorado

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Janice M.
Waterbury, Connecticut


  • 2 (5 ounce) cans Genova Tuna in Olive Oil
  • 2 medium English cucumbers
  • 2 large carrots, peeled
  • 1 red bell pepper, thinly sliced
  • 6 green onions, thinly sliced
  • 2 teaspoons black or white sesame seeds


  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sea salt


  1. Drain oil into a small bowl. Add vinegar, sesame oil and salt. Whisk to combine.
  2. Using a vegetable peeler, cut cucumbers and carrots into long strips. Place in a medium bowl. Add tuna, bell pepper and green onions. Drizzle with oil mixture. Sprinkle with sesame seeds and toss to combine.
  3. Serve immediately or cover and chill for up to 4 hours.