Genoa Salad with Tuna

40 Reviews
88% would make this recipe again

A mixed vegetable salad, with tomatoes and tuna.

In summer on the Italian and French Rivieras, colourful salads are present everywhere. In France this type is known as niçoise; on our side of the border we call it «condijun» (pronounced Con-dee-djoon).

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Preparation : 15 min Cooking : 15 min Standing : 15 min
430 calories/serving


1 potatoes, peeled and cut in half 200 g
2/3 cup green/snap beans 70 g
1 carrots, peeled and cut into chunks 100 g
1 zucchini 130 g
1 tomatoes, diced 120 g
160 g tuna, canned
3 tbsp Classic Vinaigrette 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Prepare the vegetables: peel the potatoes and cut them in half; peel the carrots and cut them into large chunks; leave the zucchini whole; trim the ends of the green beans. Place them in a steamer basket or in a pot of salted water to either boil or steam. Let the vegetables cool down about 10 min or longer, so they won't be so hot to handle, then chop them into bite-size pieces and put them in a salad bowl.
  2. Cut the tomatoes into small dice and add them to the bowl. Drain the tuna and add it to the salad.
  3. Pour the Classic Vinaigrette over the salad, add salt and pepper to taste, then toss. Allow to stand 15 min before serving.

Nutrition Facts Table

per 1 serving (370 g)


% Daily Value




24 g

36 %

Saturated 3.6 g
+ Trans 0 g

18 %


10 mg


100 mg

4 %


28 g

9 %


5 g

20 %


6 g

Net Carbs

23 g


27 g

Vitamin A

128 %

Vitamin C

36 %


6 %


16 %


This recipe is :
Excellent source of  :
Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin E, Vitamin K
Good source of  :
Copper, Fibre, Folacin, Iron, Manganese, Vitamin B1, Vitamin C, Vitamin D
Source of  :
Calcium, Pantothenic Acid, Vitamin B2, Zinc
Low  :
Calories, Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1 ½
Meat and Alternatives 3
Fats 4 ½

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40 Reviews (36 with rating only) 88% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Gene F.
may 15, 2017 | I would make this recipe again

We liked it. Added hardboiled eggs and olives though. Sometimes I serve with grilled fish instead of the canned tuna. Will make again for sure

Useful 1
october 20, 2021

I wasn't thrilled with this one. A lot of work for an ok dish. I'd prefer to have a fresh salad or to add tuna to many other dishes.

Useful 0
october 20, 2021 | I would make this recipe again

a new tasty recipe for canned tuna!

Useful 0

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