Meal Type, Sandwiches & Burgers

Italian-Style Tuna Sandwich

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We all grew up with a version of the tuna sandwich. We loved our mom’s, filled with parsley, celery, and red onion, topped with a big squeeze of lemon. For this recipe, we wanted to make this tuna sandwich a bit more elegant and sophisticated.


Original recipe courtesy of The Kitchy Kitchen.

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

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

Fort Collins, Colorado
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

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

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

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
6 5 5 0

Ingredients

  • 1 sourdough boule
  • handful of lettuce leaves, arugula or watercress
  • 8 ounces Genova Yellowfin Tuna in Olive Oil, drained, in large chunks
  • 4 hard­ boiled eggs
  • 1/4 red onion or shallot, thinly sliced
  • salt and pepper
  • 1 serrano chile, thinly sliced, optional

Salsa Verde

  • 1 cup italian parsley leaves, washed and dried
  • 1⁄3 cup extra virgin olive oil, plus more as needed
  • 1 garlic clove, minced
  • 1⁄4 cup roughly chopped green olives, such as castelvetrano
  • 1 anchovy fillet, chopped
  • 1 tablespoon chopped capers
  • zest of 1 lemon
  • 1 teaspoon tarragon leaves (or tarragon vinegar)
  • pinch of crushed red pepper
  • salt and pepper
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Directions

  1. Make the salsa verde: Combine all ingredients in a blender and blend to a pesto consistency. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
  2. Cut bread into very large slices, about a 1/2 inch thick. Spread one side of each slice with 2 tablespoons salsa verde. Put a few lettuce leaves on the bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using, and the red onion. Drizzle with a little more salsa verde.

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