​Summer Tomato and Tuna Salad

If you think canned tuna belongs between two slices of bread, think again, this vibrant salad is just as easy to make, healthier, and a whole lot more exciting.


Original recipe courtesy of View from Great Island.

Total Time 6 Servings

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

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

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

Nancy W.
Fort Collins, Colorado

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.

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

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

Ingredients

  • 3 full sized heirloom tomatoes, sliced
  • 2 cups assorted heirloom cherry tomatoes, cut in half
  • 2 5-ounce cans Genova Albacore Tuna in Olive Oil
  • handful of fresh basil, both purple and green
  • sea salt and fresh ground pepper to taste
  • Extra virgin olive oil for drizzling
  • Sherry or balsamic vinegar for drizzling

Directions

  1. Arrange the sliced tomatoes on a platter, and top with the cherry tomatoes.
  2. Spoon the tuna and some of the olive oil it's packed in over the tomatoes. Scatter the basil across the salad.
  3. Season with salt and pepper to taste, and then drizzle with the extra virgin olive oil and vinegar.
  4. Enjoy right away.

About the Author

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.