Meal Type, Entrées

Stir Fried Ginger Scallion Tuna

Try a little tenderness. Tender stalks of baby bok choy and a kiss of ginger transport your taste buds eastward in this special dish that satisfies and delights. Fresh ginger is key, and easily grated using a microplane grater.

Total Time 4 Servings
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

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

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

Fort Collins, Colorado
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

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
6 5 5 0


  • 1 (5 ounce) can Genova Tuna in Olive Oil
  • 1 teaspoon fresh ginger, peeled and grated
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 1 (12 ounce) package broccoli florets
  • 2 heads baby bok choy, leaves separated from stems
  • 1/4 cup water
  • 6 green onions, cut diagonally
  • 1/2 teaspoon toasted sesame oil
  • 4 cups cooked white rice, hot


  1. Drain tuna and place oil in a large sauté pan over medium high heat. Add ginger and garlic and cook, stirring constantly, until garlic is lightly golden.
  2. Add carrots, broccoli and bok choy stems and cook, stirring constantly for 2 minutes.
  3. Add water, reduce heat to low, cover and cook for 2 minutes.
  4. Remove cover, add bok choy leaves, green onions, tuna and sesame oil, tossing gently to combine. Cook until bok choy leaves are wilted.
  5. Serve hot over rice.