Canned tuna is the unsung hero of your pantry, ready to transform into quick, satisfying meals any night of the week. Whether you’re craving a comforting casserole, a zesty salad, or a speedy skillet dinner, these 34 creative recipes prove this humble ingredient is anything but boring. Dive in to discover delicious new ways to turn that simple can into something truly special!
Tuna Stuffed Bell Peppers
Often, on quiet afternoons like this one, I find myself craving something simple yet deeply satisfying—a meal that feels like a warm embrace after a long day. These tuna stuffed bell peppers are exactly that kind of comfort, born from pantry staples and a gentle desire for nourishment. They come together with a humble grace, filling the kitchen with a savory aroma that promises coziness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 medium bell peppers, any color you love
– Two 5-ounce cans of tuna, well-drained
– 1 cup of cooked rice, leftover works perfectly here
– Half a cup of shredded cheddar cheese
– A quarter cup of mayonnaise
– A couple of tablespoons of diced onion
– A tablespoon of lemon juice for brightness
– A teaspoon of garlic powder
– A pinch of salt and a few cracks of black pepper
– A splash of olive oil for drizzling
Instructions
1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Slice the tops off the bell peppers and remove all seeds and membranes from inside.
3. In a mixing bowl, combine the drained tuna, cooked rice, shredded cheddar cheese, mayonnaise, diced onion, lemon juice, garlic powder, salt, and black pepper until evenly mixed.
4. Tip: If the mixture feels dry, add another spoonful of mayonnaise to help it bind together nicely.
5. Spoon the tuna filling into each bell pepper, packing it gently but firmly to the top.
6. Place the stuffed peppers upright in a baking dish and drizzle lightly with olive oil over their tops.
7. Bake in the preheated oven for 25 minutes, or until the peppers are tender and the filling is heated through with a golden hue.
8. Tip: Check at 20 minutes—if the cheese isn’t bubbling yet, give it a few more minutes until it’s perfectly melted.
9. Carefully remove from the oven and let them rest for 5 minutes before serving to allow the flavors to settle.
10. Tip: For extra crispiness, broil for the last 2 minutes, watching closely to avoid burning.
Lovingly tender, these peppers offer a delightful contrast between the soft, savory filling and the slight crunch of the baked shells. The tuna melds with the creamy cheese and tangy lemon, creating a flavor that’s both comforting and bright. Try serving them alongside a simple green salad or with a dollop of sour cream for an extra touch of richness.
Creamy Tuna Pasta Bake
Under the soft glow of the kitchen light, there’s something deeply comforting about pulling together a warm, bubbling dish from simple pantry staples. It’s the kind of meal that feels like a quiet hug at the end of a long day, where the gentle hum of the oven promises something cozy and familiar.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– A 16-ounce box of your favorite short pasta, like rotini or penne
– A couple of tablespoons of olive oil
– One medium yellow onion, finely chopped
– Three cloves of garlic, minced
– A 10.5-ounce can of condensed cream of mushroom soup
– A cup of whole milk
– A splash of heavy cream, about a quarter cup
– Two 5-ounce cans of solid white tuna in water, well-drained
– A cup of shredded sharp cheddar cheese
– Half a cup of grated Parmesan cheese
– A teaspoon of dried thyme
– A quarter teaspoon of freshly ground black pepper
– A cup of panko breadcrumbs
– Two tablespoons of melted butter
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the pasta to the boiling water and cook according to the package directions for al dente, usually about 8-10 minutes, then drain it well. (Tip: Salting the pasta water generously seasons it from the inside out.)
4. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers.
5. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until it turns soft and translucent.
6. Stir in the minced garlic and cook for just 1 more minute until fragrant, being careful not to let it burn.
7. Reduce the heat to low and add the cream of mushroom soup, milk, and heavy cream to the skillet, whisking until the mixture is smooth and combined.
8. Gently fold in the drained tuna, half of the cheddar cheese, all of the Parmesan, dried thyme, and black pepper until everything is evenly incorporated. (Tip: Flake the tuna with a fork as you add it for a more uniform texture.)
9. Remove the skillet from the heat and stir in the drained pasta until it’s fully coated in the creamy sauce.
10. Transfer the entire mixture to the prepared baking dish and spread it out into an even layer.
11. In a small bowl, mix the panko breadcrumbs with the melted butter until the crumbs are evenly moistened.
12. Sprinkle the remaining cheddar cheese evenly over the pasta, then top with the buttered breadcrumbs. (Tip: For extra crunch, you can toast the panko in a dry pan for a minute before mixing with the butter.)
13. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the sauce is bubbling around the edges.
14. Let the bake rest for about 5 minutes after removing it from the oven before serving.
Soft and creamy with little pops of savory tuna, this bake has a wonderfully comforting texture that’s both hearty and light. The golden, buttery crust gives way to a rich, cheesy interior that’s perfect for scooping onto plates straight from the dish. Try serving it with a simple side salad dressed in lemon vinaigrette to cut through the richness, or spoon it into individual ramekins for a charming, personal touch.
Spicy Tuna Sushi Rolls
Sometimes, when the afternoon light slants just right through my kitchen window, I find myself craving something that dances between comfort and adventure—a dish that feels both familiar and excitingly new. That’s when I turn to these spicy tuna sushi rolls, a simple project that lets my hands work slowly while my mind wanders.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of sushi rice, rinsed until the water runs clear
– 2 cups of water
– 1/4 cup of rice vinegar
– 2 tablespoons of sugar
– 1 teaspoon of salt
– 1 pound of sushi-grade tuna, finely chopped
– 2 tablespoons of mayonnaise
– 1 tablespoon of sriracha sauce
– 1 teaspoon of soy sauce
– 4 sheets of nori seaweed
– 1/2 of a cucumber, cut into thin matchsticks
– 1 avocado, sliced thinly
– A splash of water for sealing
– A couple of toasted sesame seeds for sprinkling
Instructions
1. Combine the rinsed sushi rice and 2 cups of water in a medium saucepan over high heat, bringing it to a boil.
2. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer the rice for exactly 20 minutes until all the water is absorbed—resist peeking to keep the steam in for fluffy grains.
3. While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small bowl until fully dissolved to make the seasoning liquid.
4. Transfer the cooked rice to a large, non-metallic bowl and gently fold in the seasoning liquid with a rice paddle, fanning the rice as you mix to cool it to room temperature and give it a glossy finish.
5. In a separate bowl, mix the chopped tuna with mayonnaise, sriracha, and soy sauce until evenly coated for the spicy filling.
6. Place one nori sheet shiny-side down on a bamboo sushi mat, spreading about 1/2 cup of seasoned rice evenly over the bottom two-thirds of the sheet, leaving a 1-inch border at the top edge.
7. Arrange a quarter of the spicy tuna mixture, cucumber matchsticks, and avocado slices horizontally along the center of the rice.
8. Using the mat, tightly roll the nori away from you, applying even pressure to form a compact cylinder; dab a little water on the top border to seal the roll securely.
9. Repeat steps 6 through 8 with the remaining ingredients to make three more rolls.
10. With a sharp, wet knife, slice each roll into 8 even pieces, wiping the blade clean between cuts to prevent sticking and ensure clean edges.
11. Arrange the sushi pieces on a serving plate and sprinkle with toasted sesame seeds for a nutty crunch.
Here, the cool, creamy avocado softens the fiery kick of the tuna, while the crisp cucumber adds a refreshing snap that makes each bite feel light yet satisfying. Try serving these rolls with a side of pickled ginger and extra soy sauce for dipping, or layer them on a platter with edamame for a colorful, shareable feast that invites lingering conversation.
Mediterranean Tuna Salad
Years ago, I discovered this recipe scribbled on a faded index card tucked inside my grandmother’s old cookbook, and today, as the afternoon light slants through the kitchen window, I find myself returning to its simple, honest flavors. It’s a quiet kind of meal, one that feels both nourishing and deeply comforting, like a gentle pause in the middle of a busy week.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of 5-ounce cans of solid white tuna in water, well-drained
– A good handful of cherry tomatoes, halved
– Half of a small red onion, finely diced
– A generous cup of English cucumber, chopped into little cubes
– A big handful of Kalamata olives, pitted and roughly chopped
– A couple of tablespoons of extra virgin olive oil
– A good squeeze of juice from half a lemon
– A small pinch of dried oregano
– A small pinch of salt and a few cracks of black pepper
– A couple of cups of mixed greens for serving
Instructions
1. Place the well-drained tuna from the two 5-ounce cans into a large mixing bowl.
2. Use a fork to gently flake the tuna into small, bite-sized pieces.
3. Add the halved cherry tomatoes, the finely diced half of a red onion, and the cup of chopped English cucumber to the bowl with the tuna.
4. Stir in the handful of roughly chopped Kalamata olives.
5. In a small separate bowl, whisk together the two tablespoons of extra virgin olive oil and the juice from half a lemon until the mixture looks slightly cloudy and combined.
6. Whisk the small pinch of dried oregano, the small pinch of salt, and the few cracks of black pepper into the olive oil and lemon juice dressing. Tip: Whisking the dressing in a separate bowl first helps the flavors meld perfectly before they coat the salad.
7. Pour the dressing over the tuna and vegetable mixture in the large bowl.
8. Using a large spoon or spatula, gently fold everything together until all the ingredients are evenly coated with the dressing. Tip: Folding, rather than stirring aggressively, keeps the tuna from becoming mushy and maintains nice texture.
9. Divide the two cups of mixed greens evenly among four serving plates or bowls.
10. Spoon the dressed Mediterranean tuna salad mixture over the bed of greens on each plate. Tip: For the best flavor, let the dressed salad sit for about 5 minutes before serving to allow the vegetables to slightly soften and absorb the dressing.
Refreshingly bright from the lemon and bursting with the salty pop of olives, this salad has a wonderfully varied texture—flaky tuna, crisp cucumber, and juicy tomatoes all come together. I love serving it scooped into crisp lettuce cups or piled onto toasted whole-grain bread for a more substantial lunch.
Tuna and White Bean Stew
Unfolding the day’s quiet moments, I find myself drawn to the kitchen, where simple ingredients wait to transform into something deeply comforting. This tuna and white bean stew is the kind of meal that simmers gently on the stove, filling the air with a savory, herb-scented warmth that feels like a soft sigh at the end of a long day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, chopped
– Two cloves of garlic, minced
– A 28-ounce can of whole peeled tomatoes, crushed by hand
– Two 15-ounce cans of cannellini beans, drained and rinsed
– Two 5-ounce cans of solid white tuna in water, drained
– A couple of cups of vegetable broth
– A splash of dry white wine
– A small handful of fresh parsley, chopped
– A pinch of red pepper flakes
Instructions
1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat for about 2 minutes, until it shimmers lightly.
2. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute exactly, until fragrant but not browned.
4. Pour in the splash of white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon—this adds a lovely depth of flavor.
5. Add the hand-crushed tomatoes, vegetable broth, drained cannellini beans, and red pepper flakes to the pot.
6. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to let the flavors meld.
7. Gently fold in the drained tuna, being careful not to break it up too much so it stays in nice chunks.
8. Simmer uncovered for another 5 minutes, until the stew thickens slightly and everything is heated through.
9. Remove from heat and stir in the chopped parsley just before serving.
Rich and hearty, this stew has a velvety texture from the beans and tomatoes, with the tuna adding a tender, savory bite. Serve it in deep bowls with a crusty piece of bread for dipping, or ladle it over a bed of soft polenta on a chilly evening—it’s a humble dish that feels like a warm embrace.
Crispy Tuna Cakes with Lemon Aioli
Gently, as the afternoon light fades, I find myself craving something both comforting and crisp—a simple pleasure pulled together from pantry staples and a quiet moment in the kitchen. These tuna cakes, golden and fragrant, are just that: a humble transformation with a bright, lemony finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– a couple of 5-ounce cans of solid white tuna in water, drained well
– about 1/2 cup of panko breadcrumbs, plus a little extra for coating
– one large egg, lightly beaten
– a heaping tablespoon of mayonnaise
– a small handful of fresh parsley, finely chopped
– a squeeze of fresh lemon juice (about 1 tablespoon)
– a pinch of salt and a few cracks of black pepper
– a splash of olive oil for frying
– for the aioli: 1/4 cup of mayonnaise, the zest and juice of half a lemon, and a tiny minced garlic clove
Instructions
1. In a medium bowl, combine the drained tuna, 1/2 cup of panko, the beaten egg, heaping tablespoon of mayonnaise, chopped parsley, 1 tablespoon of lemon juice, salt, and pepper.
2. Mix gently with a fork until just combined—overmixing can make the cakes dense.
3. Shape the mixture into 4 equal patties, about 3/4-inch thick.
4. Place the extra panko on a plate and lightly coat each patty on both sides, pressing gently to adhere.
5. Heat a large non-stick skillet over medium heat and add a splash of olive oil, enough to lightly coat the bottom.
6. Once the oil shimmers (about 350°F), carefully add the patties without crowding the pan.
7. Cook for 4-5 minutes per side, until deeply golden brown and crisp—listen for a gentle sizzle.
8. While the cakes cook, make the aioli: in a small bowl, whisk together 1/4 cup mayonnaise, lemon zest, lemon juice, and minced garlic until smooth.
9. Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil.
10. Serve immediately with the lemon aioli on the side.
Zesty and satisfying, these cakes offer a delightful contrast: a crisp, golden exterior giving way to a tender, flaky interior. The bright aioli cuts through with a creamy tang, making them perfect tucked into soft buns with crisp lettuce or simply enjoyed straight from the pan on a quiet evening.
Tuna Melt with Avocado and Tomato
Perhaps it’s the quiet comfort of a rainy afternoon, the kind that makes you crave something warm and familiar, that brings this simple tuna melt to mind. It’s a humble sandwich, really, but the creamy avocado and bright tomato slice transform it into a small, satisfying meal that feels like a gentle hug. I find myself making it when I need a moment of calm, a pause in the day to just be.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– A 5-ounce can of solid white tuna in water, drained well
– A couple of tablespoons of mayonnaise
– A tiny squeeze of fresh lemon juice, maybe half a teaspoon
– A pinch of salt and a few cracks of black pepper
– 4 slices of your favorite bread (I like sourdough)
– A couple of tablespoons of softened butter
– 4 slices of sharp cheddar cheese
– Half of a ripe avocado, sliced
– 4 thin slices of a medium tomato
Instructions
1. Preheat your oven’s broiler to 500°F and position a rack about 6 inches below the heating element.
2. In a small bowl, combine the drained tuna, mayonnaise, lemon juice, salt, and pepper with a fork until it’s evenly mixed but still a bit chunky.
3. Tip: For the best texture, flake the tuna with the fork as you mix rather than mashing it into a paste.
4. Lightly butter one side of each slice of bread.
5. Place the bread slices, buttered-side down, on a baking sheet.
6. Evenly divide the tuna mixture between two of the bread slices, spreading it to the edges.
7. Top the tuna on each sandwich with two slices of cheddar cheese.
8. Place the baking sheet under the broiler and broil for 3 to 4 minutes, watching closely until the cheese is fully melted and bubbly with a few golden spots.
9. Tip: Keep the oven door slightly ajar while broiling to monitor progress and prevent burning.
10. Carefully remove the baking sheet from the oven using an oven mitt.
11. Top the cheesy tuna with slices of avocado and tomato.
12. Place the remaining two slices of bread, buttered-side up, on top to complete the sandwiches.
13. Tip: Let the sandwiches sit for a minute before slicing to allow the cheese to set slightly, making them less messy to eat.
14. Slice each sandwich in half diagonally and serve immediately.
Very creamy from the avocado and rich from the melted cheddar, each bite offers a lovely contrast with the fresh, acidic pop of tomato. The toasted bread provides a satisfying crunch that gives way to the warm, soft interior. For a different take, try serving the open-faced melts on a bed of lightly dressed greens for a knife-and-fork meal.
Tuna and Sweet Potato Patties
Dipping into the quiet of the kitchen, I find myself reaching for the familiar comfort of simple ingredients, ready to transform them into something warm and nourishing for a slow evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of medium sweet potatoes, peeled and grated (about 2 cups)
– A 5-ounce can of solid white tuna in water, drained well
– A quarter of a small red onion, finely diced
– One large egg
– A third of a cup of plain breadcrumbs
– A tablespoon of mayonnaise
– A teaspoon of Dijon mustard
– A splash of olive oil for the pan
– A pinch of salt and a few cracks of black pepper
Instructions
1. Place the grated sweet potato in a clean kitchen towel and wring it firmly over the sink to remove as much moisture as possible; this helps the patties hold their shape.
2. In a large mixing bowl, combine the dried sweet potato, drained tuna, diced red onion, egg, breadcrumbs, mayonnaise, Dijon mustard, salt, and pepper.
3. Use a fork to mix everything together until just combined, being careful not to overwork the mixture.
4. Divide the mixture into 8 equal portions and shape each into a ½-inch thick patty with your hands.
5. Heat a splash of olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet, leaving a little space between them, and cook for 4-5 minutes until the bottoms are golden brown and crisp.
7. Gently flip each patty with a spatula and cook for another 4-5 minutes on the second side until golden and cooked through.
8. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
9. Let the patties rest for 2-3 minutes before serving to allow them to set.
Mildly sweet from the potato and savory from the tuna, these patties have a lovely, tender interior with a satisfyingly crisp crust. They’re perfect tucked into soft slider buns with a swipe of extra mayo and lettuce, or simply enjoyed on their own with a bright squeeze of lemon.
Tuna Pesto Pasta
A quiet afternoon like this feels just right for something simple yet comforting—a bowl of tuna pesto pasta that comes together with little fuss but fills the kitchen with the gentle aroma of basil and garlic. It’s the kind of meal that feels like a warm, unhurried hug after a long day, where each ingredient gets its moment to shine without any rush.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces of dried pasta, like fusilli or penne
– A 5-ounce can of solid white tuna in water, drained well
– A generous ½ cup of store-bought or homemade basil pesto
– A couple of garlic cloves, minced
– A splash of extra-virgin olive oil, about 2 tablespoons
– A pinch of red pepper flakes, if you like a little heat
– A handful of grated Parmesan cheese, for serving
– Salt and freshly ground black pepper, to season as you go
Instructions
1. Fill a large pot with water, add a big pinch of salt, and bring it to a rolling boil over high heat—this helps the pasta cook evenly and seasons it from the inside out.
2. Add the dried pasta to the boiling water and cook according to the package directions, usually about 10–12 minutes, until it’s al dente (tender but still with a slight bite).
3. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium heat until it shimmers, about 1–2 minutes.
4. Add the minced garlic to the skillet and sauté for 30–45 seconds, just until fragrant and lightly golden—be careful not to burn it, as burnt garlic can turn bitter.
5. Flake the drained tuna into the skillet with a fork, breaking it into small chunks, and stir to combine with the garlic, cooking for 1–2 minutes to warm through.
6. Stir in the basil pesto and red pepper flakes (if using), and let the mixture simmer gently over low heat for 2–3 minutes to meld the flavors; this step allows the pesto to soften and coat everything nicely.
7. Once the pasta is done, reserve about ½ cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with the tuna pesto mixture.
8. Toss everything together thoroughly, adding a splash of the reserved pasta water as needed to create a silky, cohesive sauce that clings to the pasta—the starch in the water helps bind it all together.
9. Season with salt and freshly ground black pepper to taste, giving it one final gentle toss to distribute the seasoning evenly.
10. Divide the pasta among bowls, top with a sprinkle of grated Parmesan cheese, and serve immediately while it’s still warm and aromatic.
Just like that, you’ve got a dish where the creamy pesto wraps around each noodle, punctuated by the savory flakes of tuna and a hint of garlic warmth. The texture is wonderfully balanced—tender pasta with a slight chew, all coated in that vibrant green sauce. For a creative twist, try serving it with a side of toasted garlic bread or a simple arugula salad to add a fresh, peppery contrast that makes the meal feel even more special.
Simple Tuna and Egg Salad
Often, the simplest meals are the ones that feel most like home, a quiet comfort found in the gentle rhythm of preparation. On a day like today, when the light is soft and time seems to stretch, I find myself drawn to this humble, nourishing combination—a dish that asks for little but gives so much in return.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of large eggs
– One 5-ounce can of solid white tuna in water, drained well
– A quarter cup of mayonnaise, plus maybe an extra dollop if you like it creamier
– A tablespoon of finely chopped red onion
– A teaspoon of Dijon mustard
– A splash of fresh lemon juice, about half a tablespoon
– A pinch of salt and a few cracks of black pepper
– Two leaves of crisp romaine lettuce, for serving
Instructions
1. Place the eggs in a small saucepan and cover them completely with cold water.
2. Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat, cover it with a lid, and let the eggs sit for exactly 10 minutes—this timing ensures perfectly set yolks without that gray ring.
3. While the eggs cook, add the drained tuna to a medium mixing bowl and flake it apart gently with a fork.
4. Stir in the mayonnaise, chopped red onion, Dijon mustard, and fresh lemon juice until everything is just combined.
5. Season the mixture with a pinch of salt and a few cracks of black pepper, then set it aside.
6. After 10 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes to stop the cooking process and make peeling easier.
7. Peel the cooled eggs under cool running water, which helps the shells slide right off.
8. Chop the peeled eggs into small, even pieces and fold them gently into the tuna mixture to keep some texture.
9. Taste and adjust the seasoning if needed, remembering the flavors will meld as it chills.
10. Serve the salad immediately over the crisp romaine leaves, or cover and refrigerate it for up to an hour to let the flavors deepen.
Ultimately, this salad is a study in soft contrasts—the creamy, savory tuna mingling with the tender, rich egg, all brightened by that hint of lemon. I love it scooped onto toasted whole-grain bread or tucked into a butter lettuce cup for an even lighter bite, each mouthful feeling both familiar and quietly satisfying.
Tuna Couscous with Roasted Vegetables
Wandering through the market today, I found myself craving something wholesome yet effortless—a meal that could be both nourishing and comforting. This tuna couscous with roasted vegetables emerged from that quiet desire, a simple assembly of pantry staples and seasonal produce that comes together in one harmonious bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of cherry tomatoes
– A couple of bell peppers, any color you like
– One red onion, roughly chopped
– A generous drizzle of olive oil
– A pinch of salt and black pepper
– One cup of couscous
– One cup of vegetable broth
– A splash of lemon juice
– Two cans of tuna, drained
– A handful of fresh parsley, chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Halve the cherry tomatoes and slice the bell peppers into strips, then toss them with the chopped red onion on the baking sheet.
3. Drizzle the vegetables with olive oil, sprinkle with salt and black pepper, and roast for 20-25 minutes until they’re tender and slightly charred at the edges—this caramelization adds a sweet depth.
4. While the vegetables roast, bring the vegetable broth to a boil in a small saucepan, then remove it from the heat immediately.
5. Stir the couscous into the hot broth, cover the pan, and let it sit for 5 minutes until all the liquid is absorbed; fluff it with a fork to separate the grains for a light texture.
6. In a large bowl, combine the fluffed couscous with the drained tuna, mixing gently to avoid breaking the tuna into too-small pieces.
7. Fold in the roasted vegetables, then add a splash of lemon juice and the chopped parsley, stirring everything together until evenly distributed.
8. Taste and adjust the seasoning with a bit more salt or pepper if needed, but the roasted veggies and broth usually provide enough flavor on their own.
Just imagine the tender couscous mingling with the smoky, sweet vegetables and flaky tuna—it’s a dish that feels both hearty and refreshing, perfect for a cozy dinner or packed for a next-day lunch with an extra squeeze of lemon.
Tuna and Chickpea Salad Wraps
Holding this bowl in my hands, I’m reminded how some of the simplest combinations can feel like the most thoughtful meals. This tuna and chickpea salad comes together with a gentle rhythm, perfect for a quiet afternoon when you need something nourishing but unfussy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Two 5-ounce cans of solid white tuna in water, drained well
– One 15-ounce can of chickpeas, rinsed and drained
– A couple of stalks of celery, finely chopped
– A quarter of a red onion, minced nice and small
– A big handful of fresh parsley, roughly chopped
– A third of a cup of plain Greek yogurt
– A generous tablespoon of Dijon mustard
– A squeeze of fresh lemon juice, about half a lemon’s worth
– A good pinch of kosher salt
– A few cracks of fresh black pepper
– Four large flour tortillas or wraps
– A couple of big handfuls of fresh spinach or mixed greens
Instructions
1. Place the drained tuna into a large mixing bowl and flake it apart thoroughly with a fork.
2. Add the rinsed chickpeas to the bowl with the tuna.
3. Using a fork or a potato masher, gently mash about half of the chickpeas into the tuna to help bind the salad and create a creamier texture.
4. Add the finely chopped celery and minced red onion to the bowl.
5. Stir in the roughly chopped fresh parsley.
6. In a small separate bowl, combine the plain Greek yogurt and Dijon mustard, whisking them together until smooth.
7. Squeeze the fresh lemon juice directly into the yogurt mixture and whisk again to combine.
8. Pour the yogurt dressing over the tuna and chickpea mixture in the large bowl.
9. Add a good pinch of kosher salt and a few cracks of fresh black pepper to the bowl.
10. Using a large spoon or spatula, gently fold all the ingredients together until everything is evenly coated with the dressing, being careful not to overmix and break down the tuna too much.
11. Lay out your four large flour tortillas on a clean surface.
12. Divide the fresh spinach or mixed greens evenly among the tortillas, placing a small handful in the center of each.
13. Spoon the tuna and chickpea salad evenly over the bed of greens on each tortilla.
14. To wrap, fold the bottom edge of the tortilla up over the filling, then fold in the sides, and roll it tightly away from you to form a secure bundle.
15. Slice each wrap in half diagonally with a sharp knife for easier serving.
What I love most is the contrast: the creamy, savory salad with the bright pop of lemon against the fresh crunch of the greens and the soft give of the tortilla. These wraps hold up beautifully in a lunchbox, or you can serve them open-faced on a plate for a prettier presentation, drizzled with a little extra lemon juice.
Tuna Quinoa Delight
Just now, as the afternoon light slants through my kitchen window, I find myself craving something both nourishing and comforting—a simple bowl that feels like a gentle hug. This tuna quinoa delight is my quiet answer to those moments when you want something wholesome without fuss, a recipe born from pantry staples and a desire for ease.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of quinoa, rinsed well under cold water
– 2 cups of water
– A 5-ounce can of solid white tuna in water, drained
– A couple of tablespoons of olive oil
– A splash of fresh lemon juice
– A pinch of salt
– A handful of chopped fresh parsley
Instructions
1. Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer under cold running water for about 30 seconds to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water, then bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes until the water is fully absorbed and the quinoa is fluffy.
4. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the quinoa to steam further—this helps it become light and separate.
5. While the quinoa rests, drain a 5-ounce can of solid white tuna in water by pressing it gently with a fork over the sink to remove excess liquid.
6. In a large mixing bowl, flake the drained tuna with a fork until it breaks into small, even pieces.
7. Add the cooked quinoa to the bowl with the tuna, then drizzle in a couple of tablespoons of olive oil and a splash of fresh lemon juice.
8. Toss everything together gently with a spoon until well combined, seasoning with a pinch of salt to enhance the flavors without overpowering them.
9. Fold in a handful of chopped fresh parsley just before serving to keep its vibrant color and fresh aroma intact.
10. Serve immediately while warm, or chill in the refrigerator for 30 minutes if you prefer it cool—either way, it holds up beautifully.
Fluffy quinoa mingles with the tender flakes of tuna, creating a texture that’s both hearty and delicate, with the lemon adding a bright, zesty note that lifts each bite. I love scooping it into lettuce cups for a light lunch or pairing it with roasted vegetables for a more substantial meal—it’s versatile enough to adapt to any craving, yet always feels like a mindful pause in the day.
Asian-Style Tuna Lettuce Wraps
Remembering how the afternoon light slants through my kitchen window, I find myself craving something clean and bright—a meal that feels like a quiet pause. These lettuce wraps are my answer, with their crisp freshness and savory-sweet tuna filling that comes together with gentle, unhurried hands.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– a couple of 5-ounce cans of solid white tuna in water, drained well
– about 1/4 cup of mayonnaise
– a tablespoon of soy sauce
– a teaspoon of toasted sesame oil
– a splash of rice vinegar
– a small handful of finely chopped green onions
– a teaspoon of grated fresh ginger
– a head of butter lettuce, leaves separated and rinsed
– a sprinkle of sesame seeds for finishing
Instructions
1. Place the drained tuna in a medium mixing bowl and flake it thoroughly with a fork until no large chunks remain.
2. Add the mayonnaise, soy sauce, toasted sesame oil, rice vinegar, chopped green onions, and grated ginger to the bowl.
3. Gently fold all the ingredients together until just combined—overmixing can make the tuna pasty, so a light touch is key here.
4. Taste the mixture and adjust the seasoning if needed, but the soy sauce and sesame oil usually provide enough depth on their own.
5. Arrange the clean, dry butter lettuce leaves on a serving platter, cupping them slightly to hold the filling.
6. Spoon about 2 tablespoons of the tuna mixture into the center of each lettuce leaf, dividing it evenly among 12–16 leaves.
7. Sprinkle a few sesame seeds over the top of each filled lettuce wrap for a little nutty crunch and visual appeal.
8. Serve immediately while the lettuce is still crisp and cool against the room-temperature filling.
Each bite offers a lovely contrast—the cool, tender lettuce gives way to the creamy, umami-rich tuna, with the ginger and sesame adding warm, aromatic notes. For a playful twist, set out small bowls of extra toppings like diced cucumber or shredded carrot, letting everyone build their own perfect wrap right at the table.
Conclusion
Whether you’re seeking quick lunches or cozy dinners, these 34 canned tuna recipes prove that pantry staples can shine. We hope this collection inspires your next delicious meal! Give a recipe a try, then drop a comment with your favorite, or share this roundup on Pinterest to spread the tasty ideas. Happy cooking!
