Green Bean Salad with Pancetta and Tuna

Pancetta offers just the right amount of salt to complement our savory Genova Albacore in this easy and colorful side dish. Add a little zing from the red wine vinegar and Dijon mustard, and you have a simple salad that’s full of lively flavor.

20 Minutes Total Time

4 Servings


  • 3 Tablespoons extra-virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 4 oz. pancetta, sliced into ½-inch cubes
  • 1 lb. fresh green beans
  • 5 oz. can Genova Albacore Tuna in Olive Oil, drained


  1. In a medium bowl, whisk together the olive oil, vinegar, mustard, salt and black pepper to taste. Set the dressing aside.
  2. Place a skillet over medium heat and add the pancetta. Cook, stirring occasionally, until it’s browned and crisp, about 10 minutes. Transfer to a paper towel-lined plate.
  3. Cook the beans in boiling salted water until they turn bright green, 2-3 minutes. Drain and rinse under cold running water.
  4. Put the beans in a serving bowl and toss with the dressing, pancetta and Genova Albacore Tuna. Serve warm or at room temperature.


Find Genova Seafood in stores and online.