Dive Into Healthy Eats with Mediterranean-Inspired Dishes

(Feature Impact) The warm weather season offers a perfect opportunity for a meal reset. Inspired by the vibrant flavors and traditions of the Mediterranean, the aptly named Mediterranean Diet zeroes in on nourishing foods long touted as some of the healthiest by dietitians and health organizations.

Inclusive of vegetables, fruits, whole grains, beans and other legumes, as well as low-fat or fat-free dairy products, non-tropical vegetable oils and nuts, poultry and fish – such as Genova Wild Caught Yellowfin Tuna – Mediterranean-focused dishes fit beautifully into a colorful, healthy diet. The Mediterranean Diet has also been associated with many benefits, as it includes key nutrients such as omega-3 fatty acids that support brain, eye and heart health. Because this way of eating also prioritizes fiber and lean protein, it also can support a healthy weight, which can fuel overall health and well-being for years to come.

Packed with protein and omega-3s, Genova Yellowfin Tuna in Olive Oil is wild-caught and inspired by the flavors and traditions of the Mediterranean. Free from additives and preservatives, this convenient protein makes an easy and delicious addition to meals inspired by the region’s fresh, vibrant ingredients.

A simple, elegant Flatbread Nicoise lets tuna take center stage, melding together fresh, foolproof ingredients like baby potatoes, green beans, baby arugula, kalamata olives and red onion on top of a warm, doughy crust. Or take the taste of the Mediterranean further at lunch time with this Mediterranean Tuna, Feta and Dill Salad. It combines the big, bright flavors and textures of arugula, cucumber, feta, fresh dill, lemon and tuna to give your tastebuds a happy zing and keep you satisfied until dinner.

For more information, including recipes, serving suggestions and a product locator, visit GenovaSeafood.com.

Flatbread Nicoise

Total time: 50 minutes

Servings: 4

• 4          ounces baby potatoes, well-scrubbed
  
• 2          tablespoons extra-virgin olive oil, divided
  
• 1          pound store-bought pizza dough, at room temperature
  
• kosher salt, to taste
  
• freshly ground black pepper, to taste
  
• 2          ounces green beans or haricot verts, trimmed
  
• 1          can (5 ounces) Genova Yellowfin Tuna in Olive Oil
  
• 1 1/2    teaspoons red wine vinegar
  
• 1/2       cup baby arugula
  
• 1/2       cup cherry tomatoes, halved
  
• 1/4       cup pitted kalamata or nicoise olives, halved
  
• 1/4       small red onion, thinly sliced

1. Preheat oven to 450 F. Using mandolin, thinly slice potatoes.
2. Drizzle 9-by-13-inch baking sheet with 1 tablespoon olive oil and spread pizza dough to edges. Shingle potatoes over dough, leaving 1/2-inch border. Season with salt and pepper, to taste, and drizzle with remaining olive oil.
3. Bake pizza until cooked through and crust is golden, about 25 minutes. Remove and let cool slightly.
4. Bring small saucepan of salted water to boil. Add green beans and cook until bright green and crisp tender, about 3 minutes. Strain, rinse with cool water and drain well. Transfer to work surface and cut each bean into thirds on bias.
5. Strain oil from tuna can into small bowl and whisk vinegar into oil. Season with salt and pepper, to taste.
6. Sprinkle slightly cooled pizza with arugula, tuna, tomatoes, olives, green beans and red onion. Drizzle with vinegar dressing then slice and serve warm.

Mediterranean Tuna, Feta and Dill Salad

Total time: 20 minutes

Servings: 4

• 3          cups arugula
  
• 1          cup cherry tomatoes, each cut in half
  
• 1/2       English cucumber, cut into 1/2-inch chunks
  
• 1/2       cup feta cheese chunks
  
• 1/4       cup sliced red onion
  
• 2          tablespoons chopped fresh dill or 1 teaspoon dried dill, plus additional for topping (optional)
  
• 2          cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil

Dressing:

• 2          tablespoons fresh-squeezed lemon juice
  
• 1          tablespoon fresh chopped dill
  
• 1/2       teaspoon salt
  
• 1/4       teaspoon ground black pepper

1. In large bowl or on platter, lay arugula. Place cherry tomatoes, cucumber, feta, red onion and dill over arugula. Top with tuna; reserve oil from cans.
2. To make dressing: In small bowl, combine lemon juice, dill, salt and pepper. Whisk in reserved olive oil from tuna cans until mixture is well blended.
3. Before serving, drizzle dressing over salad and top with additional chopped dill, if desired.

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SOURCE:

Genova Tuna

Last Updated on April 20, 2026 by Rod Washington

(Family Features) For a soup that smells as divine as it tastes, warm up your home with the fresh scents and flavors of Creamy Asparagus Soup. Pair with chicken salad croissants for a simple weeknight meal without the hassle then visit Culinary.net to discover more spring soup solutions.

Creamy Asparagus Soup

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

• 2 asparagus bundles
• 3 tablespoons butter
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 3 cups broth of choice, divided
• 4 ounces cream cheese
• 1 cup Parmesan cheese
• 2 teaspoons celery salt
• 2 teaspoons Italian seasoning
• 1/2 cup heavy cream
• salt, to taste
• pepper, to taste
• chicken salad croissants, for serving

1. Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
2. Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
3. Season with salt and pepper, to taste. Serve with chicken salad croissants.

SOURCE:
Culinary.net

New York City is about to get a crash course in “wines with a sense of place.” Volcanic Wines International (VWI) announced the 5th International Volcanic Wines Conference (IVWC), set for June 10, 2026 at Manhatta in Manhattan. The one-day event brings together producers, sommeliers, buyers, journalists, and educators for tastings and masterclasses focused on wines grown in volcanic soils—an increasingly talked-about category known for its tension, mineral-driven structure, and unmistakable origin.

Why volcanic wines are having a moment

Volcanic vineyards sit on some of the planet’s most dramatic landscapes—think steep slopes, black sand, and lava-strewn terrain. But the conference isn’t just about scenery. The IVWC is built around a simple idea: volcanic terroir can shape wine in distinctive ways, influencing everything from texture and acidity to aromatics and perceived “energy” in the glass.

As VWI co-founder John Szabo, MS put it, volcanic wines often stand out for their “energy, structure, and clear sense of origin,” making them a natural fit for wine lists that prioritize discovery.

A global tasting tour—without leaving Manhattan

Hosted in what VWI calls the largest and most influential wine market in the U.S., the conference offers a rare side-by-side look at volcanic regions from around the world. Participating producers are expected from territories including:

• Etna (Sicily)
• Santorini (Greece)
• Canary Islands (Spain)
• Hungary
• Pantelleria (Italy)
• Lake County (California)

Masterclasses, seminars, and a Grand Tasting

The June 10 program is designed for wine professionals who want to go deeper than a quick sip. Attendees can expect guided tastings and educational sessions exploring how different volcanic soils—and the climates that surround them—can influence grape varieties and wine styles.

Seminars are slated to spotlight volcanic wines from:

• Soave (Italy)
• Etna
• Hungary
• Canary Islands
• Lazio (Italy)

The day also includes a Grand Tasting, where exhibiting wineries will pour for a curated audience of sommeliers, buyers, importers, educators, and media.

A new “Volcanic Origin” certification will be announced in the U.S.

One of the headline moments: the conference will host the official U.S. announcement of a new Volcanic Origin certification, created by the Vinora association of Auvergne, France. The certification is designed to help recognize authentic expressions from volcanic regions worldwide—an important step as interest grows and consumers look for clearer signals of provenance.

Volcanic Wine Awards + JancisRobinson.com partnership

VWI also highlighted a major media partnership with JancisRobinson.com for the Volcanic Wine Awards, an international competition celebrating standout wines from volcanic regions.

Award-winning wines will be featured on JancisRobinson.com and showcased in a dedicated space during the NYC conference.

“Volcanic regions produce some of the most characterful wines in the world,” said Tara Q Thomas, Managing Editor at JancisRobinson.com, adding that the partnership aims to bring greater attention to these terroirs.

The big picture: story-driven wine in a crowded market

Beyond the technical details, the conference is tapping into something the wine world is actively chasing: narrative and identity.

“Today more than ever, the wine world needs compelling stories that reconnect wine lovers with place and identity,” said Gino Colangelo, President of Colangelo & Partners and partner in VWI. Volcanic wines, he noted, offer “dramatic landscapes, ancient soils, and wines with unmistakable character.”

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How to attend or exhibit

For information about exhibiting or attending, VWI directs inquiries to Bianca Panichi at bpanichi@colangelopr.com. Updates are also available at www.volcanicwinesinternational.com, with social channels on Instagram (@volcanicwines_intl) and Facebook (Volcanic Wines International).

What to watch for (STM Daily News)

• Whether the new Volcanic Origin certification becomes a widely adopted benchmark
• Which regions and producers dominate the Volcanic Wine Awards spotlight
• How volcanic wines continue to move from “sommelier obsession” to broader consumer demand

Hungry for what’s next? STM Daily News’ Food and Drink section dishes up the latest in restaurant news, beverage trends, seasonal recipes, culinary events, and food culture stories readers love to share.