Meal Type, Entrées

Gourmet Tuna Casserole

Nothing says Bon Voyage, Welcome Home, and “I Love You Just Because” better than a pot pie. The tender tuna, brothy gravy, and crisp golden crust can be made in a baking dish, pie pan, small cast iron skillet or individual gratin dishes.

Total Time 4 Servings
5 5 0

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!

5 5 0

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.

Utica, New York
5 5 0

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.

Waterbury, Connecticut
5 5 0

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

Del Norte, Colorado
5 5 0

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

San Antonio, Texas
5 5 0

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

Fort Collins, Colorado
6 5 5 0


  • All purpose flour for dusting
  • 1 prepared pie dough
  • ½ teaspoon rosemary, finely chopped
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 large leek, white and pale green part only, thinly sliced
  • 1 large carrot, peeled, quartered and thinly sliced
  • 8 ounces button mushrooms, sliced
  • 4 tablespoons heavy cream
  • 3 (5 ounce) cans Genova Albacore Tuna in Olive Oil, drained


  1. Preheat oven to 375 degrees F. Spray an 8-inch baking dish with non-stick cooking spray.
  2. Dust a clean work surface lightly with flour. Place pie dough on work surface; sprinkle with rosemary, salt and pepper. Lightly dust top of dough with a bit of flour and press rosemary into surface of dough with rolling pin. Set aside.
  3. Place oil in a large skillet over medium high heat. Add leek, carrot and mushrooms and cook, stirring frequently, until leeks have softened, about 4 minutes. Stir in cream and let cook for 1 minute. Stir in tuna and remove from heat. Season with salt and pepper.
  4. Spoon into prepared baking dish. Place crust on top, trimming so an inch of excess dough extends beyond dish; roll and pinch excess dough to make a nice looking edge. Bake until crust is golden and filling is heated through, about 18 minutes.