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Genova Tuna Polenta Bites

Bite-sized snacks of crispy polenta topped with tuna and olives.
Course Appetizer/Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 12 -14 rounds
Author Jeanne Fratello


  • 1 18-ounce tube prepared polenta
  • 2 T. olive oil
  • 1 5-ounce can Genova Tonno oil-packed tuna, drained with approximately 1 tsp olive oil reserved
  • 3 T. olive tapenade
  • 1 T. sour cream
  • Parsley for garnish


  1. Slice the polenta into 1/4-inch thick slices. Heat a large cast-iron pan over medium-high heat with the 2 T. olive oil. Place the polenta slices into the pan and heat until golden brown, about 4 minutes on each side. Remove polenta slices from pan and place on paper towel to absorb any excess oil.
  2. Place the polenta rounds on a large baking sheet.
  3. Drain the tuna, reserving about a teaspoon of olive oil in the can. Place the tuna in a small mixing bowl and mash it so that it is evenly flaky.
  4. Top each polenta round with a rounded teaspoonful of tuna. Add a dab of olive tapenade on top of each mound of tuna. Bake in a preheated 400 degree oven for 7 minutes.
  5. Remove from oven. Garnish each polenta round with a tiny dollop of sour cream and a parsley leaf. Serve immediately. Serves 4 to 6.
  6. *Note: To portion out the sour cream, we put it in a snack-sized plastic bag and snipped off the corner. Then we used the plastic bag as a pastry bag to squeeze even dollops of sour cream.