Tonno Italiano

Foodservice Tonno Italiano 440X340

Chunks of Genova Yellowfin Tuna on a bed of arugula topped with cherry tomatoes, Kalamata olives, red onions and freshly shaved parmigiano reggiano, served with extra virgin olive oil.


  • 1 (3 ounce) can Genova Yellowfin Tuna in Olive Oil
  • 1 portion of arugula
  • 1 ounce shaved parmigiano reggiano
  • extra virgin olive oil
  • 2 ounces red onion
  • 2 ounces Kalamata olives (or Italian, Spanish or Greek cured olives)
  • 2 ounces cherry tomatoes
  • salt and black pepper


  1. Break up chunks of Genova Yellowfin Tuna over arugula
  2. Top with olives, cherry tomatoes and red onions
  3. Add shaved parmigiano reggiano
  4. Drizzle extra virgin olive oil
  5. Sprinkle salt and pepper to taste