Coastal Italian Classics, Reimagined

Along the Italian coast, the sea has always determined the menu. From the cliffside villages of Liguria to the fishing coves of Amalfi and the diverse shorelines of Sicily, cooks have spent centuries pairing their catch of the day with local produce that thrives near water: lemons, capers, herbs, and chilies.

Tuna, in particular, holds a special place in that story. For centuries, Sicilian fishermen relied on the tonnara, a sophisticated system of nets used to catch migrating tuna. Families preserved the fish in golden olive oil so they could enjoy it for months to come.

Tuna in olive oil brings the tender texture and rich, clean flavor that so many coastal Italian recipes are known for. Take a trip down Italy’s coastline through four classic dishes, each reimagined with our premium tuna.

Olive Oil & Oregano Tuna Flatbread: A Taste of the Italian Riviera

Dubbed the Italian Riviera, Liguria is a crescent-shaped region in northwestern Italy known for its colorful harbor towns. Fun fact: we share a name with its capital, Genoa, the home of focaccia genovese, a thin, crispy flatbread that’s generously drizzled with extra virgin olive oil.

Our version embraces that same simplicity, but with a few extras. Crisp flatbread is spread with whole milk ricotta, then dotted with yellowfin tuna that’s been tossed with rosemary, oregano, parsley, garlic, and crushed red chili. Slivered sun-dried tomatoes add a sweet tanginess before everything’s topped off with a final pour of olive oil. Slice it for sharing and pour a glass of Vermentino, Liguria’s signature white wine.

Tagliatelle with Lemon & Tuna: An Ode to Amalfi’s Lemon Groves

Few places are as tied to the lemon as the Amalfi Coast, where terraced groves stretch toward the Tyrrhenian Sea and the fruit is world-class. It’s no wonder one of the area’s most beloved dishes is pasta al limone: just pasta, lemon, olive oil, and a touch of cheese or butter that transforms into something far greater than its few ingredients.

Our Tagliatelle with Lemon & Tuna is a tribute to that dish. Extra-virgin olive oil, fresh lemon juice and Parmesan are whisked into a silky sauce, then tossed with tender ribbons of tagliatelle and a little pasta water. Yellowfin tuna is folded in with fresh parsley and a shower of lemon zest. The tuna adds a rich, savory depth to the familiar brightness.

Yellowfin Tuna & Artichoke Pasta: A Sicilian Reverie

Sicilian cuisine is a vibrant blend of Mediterranean flavor shaped by the Greeks, Arabs, Normans, and Spanish, who all ruled the island at one time or another. Then there’s Mount Etna, Europe’s most active volcano. It turns out all that mineral-rich volcanic soil is great for growing food, particularly pistachios, fresh mint, and artichokes.

We celebrate this abundance with a pasta that ties some of the island’s most prized ingredients together. Artichokes are roasted with lemon and olive oil until tender, then joined in the skillet by garlic, butter and a splash of white wine. Our yellowfin tuna is gently broken into the sauce along with any leftover olive oil in the can. The pasta is finished with Pecorino Romano, parsley, mint and toasted pistachios for an irresistible crunch.

Calabrian Chili Tuna Pasta Fra Diavolo: Calabria’s Fire

At the toe of Italy’s boot is Calabria, famous for its peperoncino. The fiery red chili finds its way into nearly everything. Fra diavolo, which translates to “brother devil,” is a playful nod to that heat.

The spicy pasta sauce is traditionally paired with seafood, which makes it a natural fit for us. Cherry tomatoes are roasted with olive oil, garlic and oregano until they burst, then lightly crushed. Our Yellowfin Tuna in Calabrian Chili Infused Olive Oil is stirred through, and the sauce is spooned over fusilli, but any pasta shape will do. Finish with a drizzle of the reserved chili oil and a handful of fresh parsley for an even bolder bite.

Bringing the Italian Coast Home

Here are a few tips from Italian kitchens to make each of these recipes shine:

• Treat the olive oil as an ingredient. The olive oil in every can of Genova tuna is too good to pour out. Drizzle it over the finished dish for an extra layer of flavor.

• Add the tuna last. Genova tuna is already fully cooked and tender. Warm it gently at the end to preserve its luscious texture.

• Reserve your pasta water. It’s the secret to a smooth, silky sauce that actually clings to the pasta.