20 Delicious Tuna Recipes for Quick Meals

Think tuna is just for sandwiches? Think again! Dive into our roundup of 20 Delicious Tuna Recipes for Quick Meals and discover how versatile this pantry staple can be. From zesty salads to hearty casseroles, we’ve got quick, easy, and mouthwatering ideas that’ll shake up your dinner routine. Ready to transform your tuna game? Let’s get cooking!

Grilled Tuna Steak with Lemon Butter Sauce

Ready to elevate your grilling game with a dish that’s both elegant and surprisingly simple? Grilled tuna steak with lemon butter sauce is a perfect choice for a summer dinner, offering a delightful combination of rich flavors and tender texture.

Ingredients

• 2 tuna steaks, about 1 inch thick (ensure they’re fresh for the best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp unsalted butter (for a richer sauce, use European-style butter)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1 tsp lemon zest (adds a fragrant touch)
• 1 clove garlic, minced (for a hint of sharpness)

Instructions

1. Preheat your grill to high heat, aiming for a temperature of about 450°F to ensure a good sear.
2. While the grill heats, pat the tuna steaks dry with paper towels to ensure even browning.
3. Brush both sides of the tuna steaks with olive oil, then season evenly with salt and pepper.
4. Place the tuna steaks on the grill. Cook for 2-3 minutes per side for medium-rare, or until the edges are opaque but the center is still slightly pink.
5. While the tuna cooks, melt the butter in a small saucepan over low heat. Stir in the lemon juice, lemon zest, and minced garlic, warming through for about 1 minute.
6. Remove the tuna steaks from the grill and let them rest for a minute before serving to allow the juices to redistribute.
7. Drizzle the lemon butter sauce over the tuna steaks just before serving.

Unbelievably tender with a crisp exterior, these grilled tuna steaks are a testament to the magic of simple ingredients. The lemon butter sauce adds a bright, creamy contrast that makes each bite unforgettable. Try serving over a bed of arugula for a peppery crunch that complements the dish beautifully.

Tuna Pasta Salad with Creamy Dressing

Yesterday, I discovered a refreshing twist on a classic that’s perfect for summer picnics or a quick weeknight dinner. This Tuna Pasta Salad with Creamy Dressing combines simple ingredients for a dish that’s both satisfying and easy to make.

Ingredients

• 8 oz elbow pasta (or any small pasta shape)
• 1 cup mayonnaise (for creaminess, adjust to taste)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp Dijon mustard (adds a tangy depth)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cans (5 oz each) tuna in water, drained (or oil for richer flavor)
• 1/2 cup diced celery (for crunch)
• 1/4 cup diced red onion (soak in cold water to mellow if desired)
• 1/4 cup chopped parsley (fresh is best for brightness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for flavorful pasta.
2. Add the elbow pasta to the boiling water and cook according to package instructions until al dente, about 8 minutes.
3. While the pasta cooks, in a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth. Tip: Taste the dressing and adjust seasoning before adding to the salad.
4. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
5. Add the cooled pasta, drained tuna, diced celery, red onion, and chopped parsley to the bowl with the dressing.
6. Gently toss everything together until evenly coated with the dressing. Tip: Be gentle to keep the tuna from breaking apart too much.

Just like that, you’ve got a creamy, crunchy, and tangy Tuna Pasta Salad that’s bursting with flavors. Serve it chilled on a bed of greens for a light lunch or scoop it into whole wheat pitas for a portable meal.

Spicy Tuna Roll Sushi

Always a favorite for sushi lovers, the Spicy Tuna Roll combines the rich taste of tuna with a kick of heat, wrapped in the delicate embrace of sushi rice and nori. This guide will walk you through creating this beloved dish with precision and ease.

Ingredients

• 1 cup sushi rice (short-grain, rinsed until water runs clear)
• 1 1/4 cups water (for cooking rice)
• 2 tbsp rice vinegar (or apple cider vinegar for a slightly different tang)
• 1 tbsp sugar (adjust to taste)
• 1/2 tsp salt (fine sea salt preferred)
• 8 oz fresh tuna, finely chopped (sashimi-grade for safety)
• 1-2 tbsp sriracha sauce (adjust based on heat preference)
• 1 tbsp mayonnaise (Japanese mayo recommended for creaminess)
• 4 sheets nori (seaweed, half sheets for easier rolling)
• 1/2 cucumber, julienned (seeds removed for crunch)
• 1 avocado, sliced (ripe but firm)
• 1 tsp sesame seeds (optional, for garnish)

Instructions

1. Combine sushi rice and water in a rice cooker. Cook according to manufacturer’s instructions, about 20 minutes, until water is fully absorbed.
2. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve sugar, then stir into cooked rice. Let rice cool to room temperature.
3. In a medium bowl, mix chopped tuna with sriracha and mayonnaise until evenly coated. Set aside.
4. Place a nori sheet on a bamboo mat. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. Arrange tuna mixture, cucumber, and avocado in a line along the bottom edge of the rice-covered nori.
6. Roll the sushi tightly from the bottom, using the bamboo mat to press and shape. Wet the top border to seal the roll.
7. Repeat with remaining ingredients. Slice each roll into 8 pieces with a sharp, wet knife.
8. Sprinkle with sesame seeds before serving, if desired.

Creating these Spicy Tuna Rolls yields a perfect balance of creamy, spicy, and fresh flavors, with the rice offering a slight chewiness against the crisp vegetables. Serve with pickled ginger and wasabi for an authentic sushi experience, or get creative by drizzling with eel sauce for added sweetness.

Tuna Melt Sandwich with Cheddar Cheese

One of the most comforting and easy-to-make sandwiches you can whip up in no time is the Tuna Melt Sandwich with Cheddar Cheese. Perfect for a quick lunch or a satisfying dinner, this recipe combines the creamy texture of tuna salad with the gooey goodness of melted cheddar, all sandwiched between crispy toasted bread.

Ingredients

• 2 cans (5 oz each) tuna in water, drained (packed in oil works too for richer flavor)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp lemon juice (freshly squeezed for the best taste)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 slices bread (sourdough or whole wheat for extra texture)
• 4 slices cheddar cheese (sharp cheddar recommended for more flavor)
• 2 tbsp butter, softened (for spreading)

Instructions

1. In a medium bowl, combine the drained tuna, mayonnaise, lemon juice, salt, and pepper. Mix well until all ingredients are evenly incorporated.
2. Heat a skillet over medium heat (about 350°F) to toast the bread. Butter one side of each bread slice.
3. Place two slices of bread, buttered side down, in the skillet. Top each with half of the tuna mixture, spreading it evenly.
4. Add two slices of cheddar cheese on top of the tuna mixture on each bread slice. Cover with the remaining bread slices, buttered side up.
5. Cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted. Press down gently with a spatula to ensure even cooking.
6. Remove from the skillet and let it sit for a minute before cutting. This allows the cheese to set slightly, making the sandwich easier to handle.

A perfectly made Tuna Melt Sandwich with Cheddar Cheese offers a delightful contrast between the crispy exterior and the soft, flavorful filling. Serve it with a side of pickles or a simple green salad for a complete meal that’s both satisfying and delicious.

Tuna and White Bean Salad

Discover how simple it is to whip up a refreshing Tuna and White Bean Salad, perfect for those warm days when you crave something light yet satisfying. This dish combines the heartiness of white beans with the lean protein of tuna, creating a balanced meal that’s both nutritious and delicious.

Ingredients

• 2 cups canned white beans, drained and rinsed (for a creamier texture, mash half of the beans)
• 1 can (5 oz) tuna in water, drained (opt for chunk light tuna for a milder flavor)
• 1/4 cup red onion, finely diced (soak in cold water for 10 minutes to mellow the sharpness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh parsley, chopped (cilantro can be a vibrant substitute)

Instructions

1. In a large mixing bowl, combine the white beans and tuna, gently flaking the tuna with a fork to separate the chunks.
2. Add the finely diced red onion to the bowl, ensuring it’s evenly distributed among the beans and tuna.
3. Drizzle the olive oil and lemon juice over the mixture, then sprinkle with salt and black pepper.
4. Using a spatula, gently fold all the ingredients together until well combined, being careful not to crush the beans too much.
5. Stir in the chopped parsley last, reserving a little for garnish if desired.
6. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Zesty and fresh, this Tuna and White Bean Salad offers a delightful contrast of textures, from the creamy beans to the flaky tuna. Serve it atop a bed of greens for a light lunch or alongside crusty bread for a more substantial meal.

Seared Ahi Tuna with Soy Ginger Glaze

Now, let’s dive into creating a dish that’s as visually stunning as it is delicious. This seared ahi tuna with soy ginger glaze is perfect for those looking to impress with minimal effort, offering a beautiful balance of flavors and textures.

Ingredients

• 2 ahi tuna steaks (about 1 inch thick)
• 1/4 cup soy sauce (low sodium preferred for better control of saltiness)
• 2 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp fresh ginger, grated (peel the ginger first for smoother grating)
• 1 garlic clove, minced (use a press for finer texture)
• 1 tbsp sesame oil (or any neutral oil with high smoke point)
• 1 tsp rice vinegar (adds a subtle tang)
• 1/2 tsp red pepper flakes (adjust to taste for heat)
• 1 tbsp vegetable oil (for searing)
• 1 tbsp sesame seeds (for garnish, optional)
• 2 green onions, thinly sliced (for garnish, optional)

Instructions

1. In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, sesame oil, rice vinegar, and red pepper flakes to create the glaze. Set aside.
2. Heat a large skillet over medium-high heat and add vegetable oil. Wait until the oil is shimmering but not smoking, about 1-2 minutes.
3. Pat the ahi tuna steaks dry with paper towels to ensure a good sear. Season both sides lightly with salt.
4. Place the tuna steaks in the hot skillet. Sear for 1-2 minutes on each side for rare, or longer depending on your preference. Avoid moving the steaks to get a nice crust.
5. Remove the tuna from the skillet and let it rest for a minute. Then, brush both sides generously with the prepared soy ginger glaze.
6. Slice the tuna against the grain into 1/2-inch thick pieces. Garnish with sesame seeds and green onions if desired.

Seared to perfection, the tuna boasts a silky interior with a flavorful crust. The soy ginger glaze adds a sweet and savory depth, making it a versatile dish that pairs wonderfully with a side of steamed rice or a crisp salad.

Tuna Nicoise Salad

Gathering the freshest ingredients is the first step to creating a vibrant Tuna Nicoise Salad that’s as nutritious as it is delicious. This classic dish combines the richness of tuna with the crispness of fresh vegetables, all brought together with a tangy dressing.

Ingredients

• 2 cups mixed greens (washed and dried for best texture)
• 1 can (5 oz) tuna in olive oil (drained, or use fresh grilled tuna for a richer flavor)
• 2 hard-boiled eggs (peeled and quartered)
• 1 cup green beans (trimmed and blanched for 2 minutes)
• 1/2 cup cherry tomatoes (halved)
• 1/4 cup Kalamata olives (pitted, or any olives you prefer)
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 1 tbsp red wine vinegar (adjust to taste)
• 1 tsp Dijon mustard (for a bit of sharpness)
• Salt and pepper (to season)

Instructions

1. In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the dressing. Tip: Taste the dressing and adjust the seasoning before adding to the salad.
2. Add the mixed greens to the bowl and toss gently to coat them with the dressing. Tip: Use your hands to toss the greens for even coating without bruising them.
3. Arrange the dressed greens on a serving platter. Scatter the green beans, cherry tomatoes, and olives over the greens.
4. Place the tuna and hard-boiled eggs on top of the salad. Tip: For a more elegant presentation, flake the tuna with a fork and arrange it in small mounds.
5. Drizzle any remaining dressing over the salad and serve immediately. Tip: If preparing ahead, keep the dressing separate and add just before serving to maintain crispness.

Combining the creamy texture of the eggs with the firm tuna and crisp vegetables, this salad offers a delightful contrast in every bite. Serve it with crusty bread to soak up the delicious dressing for a complete meal.

Tuna Stuffed Avocados

Every home cook needs a go-to recipe that’s both nutritious and easy to whip up, and these Tuna Stuffed Avocados are just that. Perfect for a quick lunch or a light dinner, this dish combines creamy avocados with flavorful tuna for a satisfying meal.

Ingredients

• 2 ripe avocados (look for slightly soft to the touch)
• 1 can (5 oz) tuna in water, drained (or oil for more flavor)
• 1/4 cup mayonnaise (or Greek yogurt for a healthier option)
• 1 tbsp lemon juice (freshly squeezed for the best taste)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp chopped fresh parsley (or cilantro for a different twist)

Instructions

1. Cut the avocados in half lengthwise and remove the pits. Scoop out a small amount of flesh from each half to create more space for the filling, placing the scooped avocado in a medium bowl.
2. Add the drained tuna, mayonnaise, lemon juice, salt, and black pepper to the bowl with the scooped avocado. Mash and mix until well combined but still slightly chunky.
3. Divide the tuna mixture evenly among the avocado halves, filling the cavities you created earlier.
4. Sprinkle the chopped parsley over the stuffed avocados for a fresh, colorful garnish.
5. Serve immediately, or cover and refrigerate for up to 1 hour if you prefer a cooler dish.

Delightfully creamy with a hint of tang from the lemon juice, these Tuna Stuffed Avocados are a testament to how simple ingredients can create a flavorful dish. For an extra crunch, serve with a side of whole-grain crackers or a light salad.

Tuna Cakes with Remoulade Sauce

Zesty and satisfying, these tuna cakes with remoulade sauce are a perfect blend of simplicity and flavor, ideal for a quick dinner or a fancy appetizer. Let’s dive into making this delightful dish with ease and confidence.

Ingredients

• 2 cans (5 oz each) tuna in water, drained well (for drier cakes)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 large egg, lightly beaten (binds the mixture)
• 2 tbsp Dijon mustard (adds a tangy depth)
• 1/4 cup finely chopped red onion (soak in water to mellow if desired)
• 2 tbsp chopped fresh parsley (cilantro works too)
• 1/2 tsp salt (adjust based on tuna’s saltiness)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil for frying)
• 1/2 cup remoulade sauce (store-bought or homemade)

Instructions

1. In a large bowl, combine the drained tuna, breadcrumbs, mayonnaise, egg, Dijon mustard, red onion, parsley, salt, and pepper. Mix gently until just combined to avoid dense cakes.
2. Divide the mixture into 4 equal portions. Shape each into a 1-inch thick patty. Chill for 15 minutes to firm up, ensuring they hold together while cooking.
3. Heat olive oil in a non-stick skillet over medium heat until shimmering. Carefully add the patties, cooking for 3-4 minutes per side until golden brown and crispy.
4. Transfer the cooked tuna cakes to a paper towel-lined plate to drain any excess oil. Serve warm with remoulade sauce on the side or drizzled on top.

Hearty and flavorful, these tuna cakes boast a crispy exterior with a moist, tender inside. The remoulade sauce adds a creamy, tangy contrast, making each bite a delightful experience. Try serving them atop a fresh green salad or between toasted buns for a sandwich twist.

Tuna and Rice Casserole

Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking. This Tuna and Rice Casserole is a comforting dish that combines simple ingredients into a hearty meal, perfect for busy weeknights or cozy dinners.

Ingredients

• 2 cups cooked white rice (preferably day-old for better texture)
• 1 can (12 oz) tuna in water, drained (or in oil for richer flavor)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup diced onions (soak in cold water to reduce sharpness)
• 1/4 cup frozen peas (thawed for even cooking)
• 1 tbsp lemon juice (freshly squeezed for best taste)
• 1 tsp garlic powder (or fresh minced garlic for a punch)
• 1/2 tsp salt (adjust based on tuna’s saltiness)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup breadcrumbs (panko for extra crunch)

Instructions

1. In a large mixing bowl, combine the cooked white rice, drained tuna, shredded cheddar cheese, mayonnaise, diced onions, thawed peas, lemon juice, garlic powder, salt, and black pepper. Mix gently until all ingredients are evenly distributed.
2. Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly with a spatula.
3. Sprinkle the breadcrumbs evenly over the top of the casserole for a crispy finish.
4. Bake in the preheated oven at 350°F (175°C) for 25 minutes, or until the top is golden brown and the edges are bubbly.
5. Let the casserole sit for 5 minutes after baking to set, making it easier to serve.

Makes sure to enjoy the creamy texture and rich flavors of this casserole, with the crispy breadcrumb topping adding a delightful contrast. Serve it with a side of steamed vegetables or a fresh salad for a complete meal.

Asian Tuna Lettuce Wraps

Preparing Asian Tuna Lettuce Wraps is a delightful way to enjoy a light yet flavorful meal, perfect for those warm summer days or when you’re craving something fresh and easy to make.

Ingredients

• 1 lb fresh tuna steak, diced into small cubes (ensure it’s sushi-grade for safety)
• 2 tbsp soy sauce (low sodium preferred, adjust to taste)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tsp grated ginger (fresh is best for vibrant flavor)
• 1 clove garlic, minced (adjust to taste)
• 1/4 cup green onions, thinly sliced (both green and white parts)
• 1 tbsp sesame seeds, toasted (for added crunch)
• 8 large lettuce leaves (butter or romaine work well, washed and dried)
• 1/2 cup cucumber, julienned (for a refreshing crunch)
• 1/2 cup carrots, julienned (adds sweetness and color)

Instructions

1. In a medium bowl, combine the diced tuna, soy sauce, sesame oil, honey, grated ginger, and minced garlic. Mix gently to coat the tuna evenly. Let it marinate for 10 minutes at room temperature to absorb the flavors.
2. While the tuna marinates, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
3. Prepare the lettuce leaves by washing and drying them thoroughly. Arrange them on a serving platter.
4. After marinating, add the green onions and toasted sesame seeds to the tuna mixture. Stir gently to combine.
5. Spoon the tuna mixture evenly among the lettuce leaves. Top each with julienned cucumber and carrots for added texture and freshness.
6. Serve immediately, encouraging guests to wrap the lettuce around the filling with their hands for a fun, interactive meal.

Vibrant and fresh, these Asian Tuna Lettuce Wraps offer a perfect balance of savory, sweet, and crunchy textures. For an extra kick, drizzle with sriracha or serve with lime wedges on the side.

Tuna Tartare with Avocado

Let’s dive into creating a refreshing and elegant Tuna Tartare with Avocado, a dish that’s as pleasing to the eye as it is to the palate. Perfect for a light lunch or a sophisticated appetizer, this recipe combines the richness of tuna with the creamy texture of avocado.

Ingredients

• 1 lb fresh sushi-grade tuna, diced into 1/4-inch cubes
• 1 ripe avocado, diced into 1/4-inch cubes
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tsp fresh ginger, minced (adjust to taste)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp sesame seeds, toasted (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. In a large mixing bowl, combine the diced tuna and avocado gently to avoid mashing the avocado.
2. Add the soy sauce, sesame oil, minced ginger, lime juice, salt, and black pepper to the bowl. Mix gently until all ingredients are evenly coated.
3. Let the mixture marinate in the refrigerator for 15 minutes to allow the flavors to meld together.
4. While the tartare is marinating, toast the sesame seeds in a dry pan over medium heat for 2-3 minutes, or until golden brown, stirring frequently to prevent burning.
5. After marinating, give the tartare a final gentle stir and adjust the seasoning if necessary.
6. Serve the tuna tartare chilled, garnished with toasted sesame seeds and sliced green onions.

Vibrant and fresh, this Tuna Tartare with Avocado offers a delightful contrast of textures from the creamy avocado and the firm tuna. Serve it on crispy wonton chips or over a bed of mixed greens for an extra crunch.

Tuna and Corn Chowder

Delightfully creamy and packed with flavor, this Tuna and Corn Chowder is a comforting dish that’s perfect for any season. Follow these simple steps to create a hearty meal that’s both satisfying and easy to make.

Ingredients

• 2 tbsp butter (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 2 cups chicken broth (low sodium preferred)
• 2 cups milk (whole milk for creaminess)
• 2 cups corn kernels (fresh or frozen)
• 1 can (12 oz) tuna in water, drained
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

Instructions

1. In a large pot, melt the butter over medium heat (about 350°F).
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Pour in the chicken broth and milk, then bring the mixture to a gentle simmer (do not boil).
5. Add the corn kernels, tuna, salt, pepper, and thyme to the pot.
6. Simmer the chowder on low heat for 15 minutes, stirring occasionally to prevent sticking.
7. Taste and adjust seasoning if necessary before serving.

Enjoy this chowder’s creamy texture and the sweet contrast of corn with the savory tuna. For an extra touch, serve with a sprinkle of fresh herbs or a side of crusty bread.

Mediterranean Tuna Salad

Zesty and refreshing, this Mediterranean Tuna Salad is a perfect blend of flavors and textures that come together in a dish that’s as nutritious as it is delicious. Ideal for a quick lunch or a light dinner, it’s a recipe that promises to bring a taste of the Mediterranean to your table with minimal effort.

Ingredients

• 2 cups canned tuna, drained (preferably packed in olive oil for extra flavor)
• 1/2 cup cucumber, diced (peeled if desired)
• 1/4 cup red onion, finely chopped (soak in cold water for 10 minutes to mellow the flavor)
• 1/2 cup cherry tomatoes, halved (or any ripe tomatoes, diced)
• 1/4 cup Kalamata olives, pitted and sliced (or any olives you prefer)
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 1 tbsp lemon juice, freshly squeezed (adjust to taste)
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• Salt and pepper to taste (start with 1/4 tsp salt and adjust)

Instructions

1. In a large mixing bowl, combine the drained tuna, diced cucumber, chopped red onion, halved cherry tomatoes, and sliced Kalamata olives.
2. In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and pepper until well combined.
3. Pour the dressing over the tuna mixture and gently toss to coat all the ingredients evenly. Tip: Use a folding motion to keep the tuna from breaking apart too much.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together. Tip: This resting time enhances the taste and texture of the salad.
5. Give the salad a final gentle toss and adjust the seasoning if necessary before serving. Tip: A sprinkle of fresh herbs like parsley or dill can add a bright finish.

Creamy yet crisp, this Mediterranean Tuna Salad offers a delightful contrast of textures with the tender tuna, crunchy cucumbers, and juicy tomatoes. Serve it over a bed of mixed greens, stuffed into a pita, or alongside some crusty bread for a satisfying meal that’s bursting with Mediterranean flavors.

Tuna and Egg Breakfast Muffins

Very few breakfast options are as satisfying and easy to prepare as these Tuna and Egg Breakfast Muffins. Perfect for meal prepping or a quick morning bite, they combine protein-packed tuna and eggs in a convenient muffin form.

Ingredients

• 1 cup canned tuna, drained (preferably in water for a lighter option)
• 4 large eggs (room temperature for even mixing)
• 1/4 cup shredded cheddar cheese (or any cheese you prefer)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1/4 tsp garlic powder (optional for added flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with olive oil to prevent sticking.
2. In a large bowl, whisk the eggs until fully beaten and slightly frothy, which incorporates air for fluffier muffins.
3. Add the drained tuna, shredded cheddar cheese, salt, black pepper, and garlic powder to the eggs. Mix gently to combine without overworking the mixture.
4. Divide the mixture evenly among the muffin cups, filling each about 3/4 full to allow room for rising.
5. Bake for 20-25 minutes, or until the muffins are set and the tops are lightly golden. A toothpick inserted should come out clean.
6. Let the muffins cool in the tin for 5 minutes before removing to a wire rack. This helps them set and makes removal easier.

Now these Tuna and Egg Breakfast Muffins boast a delightful texture that’s both fluffy and hearty, with a savory flavor profile that’s versatile. Serve them warm with a side of avocado or a drizzle of hot sauce for an extra kick.

Tuna and Spinach Stuffed Shells

Now, let’s dive into creating a dish that’s as nutritious as it is delicious, perfect for a family dinner or a cozy meal for one. This recipe combines the hearty flavors of tuna and the freshness of spinach, all nestled within tender pasta shells.

Ingredients

• 12 jumbo pasta shells (or enough to fill your baking dish)
• 1 cup ricotta cheese (full-fat for creaminess)
• 1 can (5 oz) tuna in water, drained (or oil for more flavor)
• 1 cup fresh spinach, chopped (packed tightly)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 egg (to bind the filling)
• 1 clove garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust based on tuna’s saltiness)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup marinara sauce (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Boil the jumbo pasta shells in salted water for 9 minutes, or until al dente, then drain and set aside. Tip: Stir occasionally to prevent sticking.
3. In a mixing bowl, combine ricotta cheese, drained tuna, chopped spinach, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly distributed.
4. Lightly grease a baking dish with olive oil, then spread a thin layer of marinara sauce at the bottom.
5. Fill each pasta shell with the tuna and spinach mixture, using a spoon, and place them seam side up in the baking dish. Tip: Don’t overfill to prevent bursting.
6. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with additional Parmesan cheese.
7. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cheese on top is golden. Tip: For a crispier top, broil for the last 2 minutes.

Finally, these Tuna and Spinach Stuffed Shells emerge from the oven with a delightful contrast of textures—creamy filling, tender pasta, and a slightly crispy cheese topping. Serve them alongside a crisp green salad or garlic bread for a complete meal that’s sure to impress.

Tuna and Olive Tapenade

Ready to elevate your appetizer game with a dish that’s as easy to make as it is delicious? Tuna and Olive Tapenade combines the rich flavors of the sea with the bold taste of olives, creating a spread that’s perfect for any occasion.

Ingredients

• 1 can (5 oz) tuna in olive oil, drained (save the oil for dressing)
• 1 cup pitted Kalamata olives (or any favorite olives, adjust to taste)
• 2 tbsp capers, drained (rinsed if too salty)
• 1 small garlic clove, minced (use more for extra kick)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. In a food processor, combine the drained tuna, pitted Kalamata olives, capers, and minced garlic. Pulse 3-4 times until roughly chopped.
2. Add the lemon juice and black pepper to the mixture. Pulse 2 more times to incorporate.
3. With the processor running on low, slowly drizzle in the olive oil until the mixture becomes a coarse paste. Tip: Scrape down the sides as needed to ensure even mixing.
4. Transfer the tapenade to a serving bowl. Tip: For best flavor, let it sit at room temperature for 10 minutes before serving.
5. Serve with toasted baguette slices or crackers. Tip: A drizzle of the reserved tuna oil adds an extra layer of flavor.

This tapenade boasts a chunky texture with a briny, umami-packed flavor profile. Try spreading it on a sandwich or mixing it into pasta for a quick and flavorful meal.

Tuna and Cucumber Sushi Rolls

Preparing Tuna and Cucumber Sushi Rolls at home is simpler than you might think, and with this guide, you’ll be rolling like a pro in no time. Perfect for a light lunch or a fancy appetizer, these rolls combine the freshness of cucumber with the rich taste of tuna, wrapped in seasoned rice and nori.

Ingredients

• 1 cup sushi rice (short-grain works best)
• 1 1/4 cups water (for cooking rice)
• 2 tbsp rice vinegar (adds flavor to the rice)
• 1 tbsp sugar (balances the vinegar’s acidity)
• 1/2 tsp salt (enhances overall taste)
• 4 sheets nori (seaweed sheets, look for sushi-grade)
• 1/2 lb fresh tuna, sliced into thin strips (sashimi-grade recommended)
• 1 medium cucumber, julienned (remove seeds for less moisture)
• 1 tbsp sesame seeds (optional, for garnish)
• Wasabi and soy sauce (for serving, adjust to taste)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes on low heat.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Warming the mixture slightly can help the ingredients blend easier.
4. Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature. Tip: Fanning the rice can speed up cooling and give it a shiny appearance.
5. Place a nori sheet on a bamboo mat. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange tuna strips and cucumber juliennes along the bottom edge of the rice-covered nori.
7. Roll the nori tightly from the bottom edge, using the bamboo mat to help shape the roll. Tip: Apply even pressure to ensure the roll holds together.
8. Slice the roll into 6-8 pieces with a sharp, wet knife. Repeat with remaining ingredients.
9. Sprinkle sesame seeds over the rolls if desired, and serve with wasabi and soy sauce.

Unwrap the flavors of your homemade Tuna and Cucumber Sushi Rolls, where the crisp cucumber contrasts beautifully with the tender tuna. For an extra touch, serve these rolls on a platter with pickled ginger to cleanse the palate between bites.

Tuna and Sweet Potato Patties

Preparing a nutritious and delicious meal doesn’t have to be complicated, especially when you have a recipe as straightforward as tuna and sweet potato patties. Perfect for beginners, this dish combines simple ingredients into a flavorful patty that’s both satisfying and easy to make.

Ingredients

• 1 cup mashed sweet potato (about 1 medium, peeled and boiled until soft)
• 1 can (5 oz) tuna in water, drained (or oil for more flavor)
• 1/4 cup breadcrumbs (for binding, adjust as needed)
• 1 egg (beaten, to help bind the patties)
• 1 tbsp olive oil (or any neutral oil, for frying)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large mixing bowl, combine the mashed sweet potato, drained tuna, breadcrumbs, beaten egg, salt, and black pepper. Mix until all ingredients are well incorporated.
2. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. If the mixture is too wet, add a little more breadcrumbs.
3. Heat the olive oil in a non-stick skillet over medium heat (350°F). Once hot, add the patties, cooking for about 4 minutes on each side or until golden brown and crispy.
4. Tip: Avoid moving the patties too soon to ensure a nice crust forms. Flip gently to keep them intact.
5. Tip: If the patties are browning too quickly, reduce the heat slightly to allow the inside to cook through without burning the outside.
6. Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.
7. Tip: For an extra crispy exterior, you can bake the patties in a preheated oven at 375°F for 10 minutes after frying.

Enjoy these tuna and sweet potato patties warm, with a side of crisp greens or tucked into a whole-grain bun for a hearty sandwich. The combination of sweet and savory flavors, along with the satisfying texture, makes this dish a versatile option for any meal.

Tuna and Quinoa Salad

Zesty and refreshing, this Tuna and Quinoa Salad is a perfect blend of protein-packed tuna and hearty quinoa, making it an ideal meal for any time of the day. Follow these simple steps to create a dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 2 cups water (for cooking quinoa)
• 1 can (5 oz) tuna in water, drained (or oil for more flavor)
• 1/2 cup cucumber, diced (peeled if desired)
• 1/4 cup red onion, finely chopped (soak in cold water to mellow the flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for best taste)
• Salt and pepper (adjust to taste)

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and let it cool to room temperature.
4. In a large bowl, combine the cooled quinoa, drained tuna, diced cucumber, and chopped red onion.
5. In a small bowl, whisk together the olive oil and lemon juice. Pour this dressing over the salad and toss gently to combine.
6. Season with salt and pepper to taste, and give the salad one final gentle toss.

Great for meal prep, this salad’s texture is wonderfully varied with the softness of quinoa, the flakiness of tuna, and the crunch of cucumber. Serve it over a bed of greens for an extra nutrient boost or enjoy it as is for a satisfying lunch.

Conclusion

Exploring these 20 delicious tuna recipes opens up a world of quick, nutritious meals perfect for any home cook in North America. Whether you’re in a rush or looking to try something new, there’s a recipe here for you. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

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