Meal Type, Salads

Green Bean Salad with Pancetta and Tuna

Pancetta offers just the right amount of salt to complement our savory Genova Albacore in this easy and colorful side dish. Add a little zing from the red wine vinegar and Dijon mustard, and you have a simple salad that's full of lively flavor.

Total Time 4 Servings


  • 3 Tablespoons extra-virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 4 ounces pancetta, sliced into ½-inch cubes
  • 1 pound fresh green beans
  • 1 (5-ounce) can Genova Albacore Tuna in Olive Oil, drained


  1. In a medium bowl, whisk together the olive oil, vinegar, mustard, salt and black pepper to taste. Set the dressing aside.
  2. Place a skillet over medium heat and add the pancetta. Cook, stirring occasionally, until it’s browned and crisp, about 10 minutes. Transfer to a paper towel-lined plate.
  3. Cook the beans in boiling salted water until they turn bright green, 2-3 minutes. Drain and rinse under cold running water.
  4. Put the beans in a serving bowl and toss with the dressing, pancetta and Genova Albacore Tuna. Serve warm or at room temperature.