Meal Type, Appetizers

Vietnamese Tuna Spring Rolls

This dish proves that you have just the right touch. Translucent wrappers afford a peak at the garden of fresh ingredients inside. Cut using a julienned cutter and serve with a little ramekin of soy, ponzu or teriyaki sauce for dipping.

Total Time 4 Servings
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

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

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

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


  • 1 (5 ounce) can Genova Tuna in Olive Oil
  • 8 (8 1/2 inch) sheets spring roll wrappers
  • 1 medium hot house or English cucumber, julienned
  • 2 medium carrots, julienned
  • 1-1/2 cups micro greens or pea shoots
  • 1/4 cup fresh mint leaves
  • 1 lemon, cut in half
  • 1 lime, cut in half
  • 1/4 teaspoon red chile flakes, more or less to taste


  1. Arrange all ingredients on a work surface.
  2. Fill a baking dish half full with warm water.
  3. Working with one wrapper at a time, submerge completely in water for 30 seconds then transfer to your work surface.
  4. Place some tuna, cucumber, carrot, micro greens and mint down the center of wrapper. Squeeze a little lemon and lime juice on top. Sprinkle with a bit of chile flakes. Roll tightly.
  5. Cover with plastic wrap and chill until ready to serve.