Pretty Plated Tuna Salad

This Pretty Plated Tuna Salad is a fun reminder that the simplest foods can provide a feast for all the senses.  Serve this elegant tuna salad platter for a brunch, luncheon, shower, or just because.

Original recipe courtesy of The View from Great Island.

Total Time 2 Servings

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

Nancy W.
Fort Collins, Colorado

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

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.

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


  • 5 ounce can Genova Albacore Tuna in Olive Oil
  • 1 small Persian cucumber, do not peel
  • 2 button mushrooms
  • 1/4 cup enoki mushrooms
  • 1/4 cup edamame beans, thawed
  • several sprigs fresh dill
  • salt and fresh cracked black pepper
  • extra virgin olive oil for drizzling

Blood Orange Vinegar

  • juice of 1 blood orange
  • equal amount champagne or white wine vinegar


  1. Use a mandoline slicer to slice the cucumber lengthwise into 1/8 inch slices. They should be translucent and pliable enough to roll.
  2. Trim the ends from the mushrooms and slice them paper thin on the mandoline.
  3. Arrange the cucumber slices on your platter in a half moon configuration. You can roll them, or lay them out like ribbons. I did both.
  4. Add chunks of the tuna in and among the cucumber.
  5. Arrange the mushrooms, the carrot tops, and edamame in a pleasing pattern.
  6. Garnish with the edible flowers, a shower of salt and fresh cracked pepper.
  7. Drizzle with olive oil and some of the blood orange vinegar.

About the Author

Welcome to The View from Great Island. I love to make beautiful food, photograph it, and write about it, but mostly, I just love to EAT.  Isn’t that what it’s all about?  My food is bold and vibrant, but I try to keep it honest and unfussy.  I know you can’t always get to a farmer’s market, so you’ll find most of my ingredients in your local supermarket.