Lemon & Herbes de Provence Tuna and Shaved Brussels Sprouts

Add tuna to a hearty salad filled with pomegranate seeds, chopped nuts and sliced apples, and julienned shaved Brussels sprouts.

30 Minutes Total Time

4 Servings


  • 5 oz. can Genova Lemon & Herbes de Provence Yellowfin Tuna
  • 1 pound Brussels sprouts
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup pomegranate seeds
  • 1/4 cup roughly chopped walnuts or pecans
  • 1 red apple, sliced
  • 2 Tablespoons balsamic vinegar
  • 1/4 cup grated Parmesan cheese
  • Additional salt and pepper, to taste


  1. Trim ends of Brussels sprouts and discard the ends. Slice the Brussels sprouts super thin.
  2. In large skillet over medium-high heat, add olive oil and garlic. Cook garlic until soft and fragrant.
  3. Add shaved Brussels sprouts and sprinkle salt on top. Cook for about 3-5 minutes or until just wilted and tender.
  4. Remove from heat and transfer Brussels sprouts to a large serving bowl. Allow the Brussels sprouts to cool slightly.
  5. Add pomegranate seeds, chopped nuts and sliced apples.
  6. Drizzle the oil from the tuna can over the salad and top the salad with chunks of tuna.
  7. Drizzle balsamic vinegar on top and top with parmesan cheese.
  8. Season with additional salt and pepper to taste.


Find Genova Seafood in stores and online.