Recipe Video

Tuna over Pappardelle with Roasted Garlic Pesto

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“Pappardelle” from the verb "pappare" which means “to gobble up!” Which is exactly what you’ll do with this delectable delight. Use roasted garlic for milder pesto or lemon zest to brighten.

Total Time 4 Servings

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

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

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.

Ingredients

  • ½ cup extra virgin olive oil
  • ¼ cup grated parmesan cheese
  • ¼ cup pine nuts
  • ½ cup basil, loosely packed
  • 1/3 cup flat leaf parsley, loosely packed
  • 4 roasted garlic cloves
  • Salt and freshly ground black pepper to taste
  • Zest from 1 lemon
  • 2 (5 ounce) cans Genova Yellowfin Tuna in Olive Oil, drained
  • 1 pound pappardelle or other wide flat pasta
  • 1 lemon, cut into wedges

Directions

  1. Place olive oil, parmesan cheese, pine nuts, basil, parsley and garlic in the work bowl of a food processor or blender. Pulse until mixture becomes a chunky paste, scraping down sides with a rubber spatula as necessary. Stir in lemon zest. Season with salt and pepper and set aside.
  2. Bring a large pot of water to a boil over high heat. Add pasta and cook until just done. Remove from heat and drain; return to pot. Add pesto and toss to combine.
  3. Arrange pasta on plates and top with tuna. Garnish each serving with a lemon wedge and serve immediately.

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