21 Must-Try Low-Calorie Tuna Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Tuna Asparagus Salad

Tuna Asparagus Salad with Microgreens Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘3’, ‘3 servings’]

Flavorful low carb tuna asparagus salad with microgreens and a lemon vinaigrette dressing. 

Ingredients

• 5 ounces Asparagus (green or white)
• 5 ounces Tuna (in oil, drained)
• 2 piece Tomato (quartered)
• 2 piece Hard-Cooked Egg (quartered)
• Microgreens (optional, *see Notes)
• 1/8 cup Lemon Juice
• 1/4 Teaspoon Salt
• 1/8 Teaspoon Black Pepper Ground
• 2 Teaspoon Dijon Mustard
• 4 Tablespoon Olive Oil (extra virgin)

Instructions

1. Bring some water to boil and place your eggs into the boiling water. Boil for about 6-8 minutes covered or until hard boiled with a yellow yolk in the center. Take through cold water once boiled to stop the cooking process instantly. Peel and keep aside.
2. Rinse your fresh ingredients and keep the quartered tomato and microgreens ready at the side.
3. Trim the fibrous ends off your asparagus. If you use white asparagus, peel as well. Chopp your asparagus into 2 inch long pieces.
4. Keep a pot to boil with water and place your asparagus into the water for about 1-3 minutes. 1 minute for young and thin Asparagus and 3 for very thick spears. The Asparagus will get blanched, which means it will just cook enough to remain crunchy. Keep a bowl with ice water ready and place your blanched asparagus into the ice water to stop the cooking process.
5. Assemble all the salad ingredients, including asparagus, tomato, boiled egg, tuna chunks, and the microgreens and keep in the fridge to cool a bit.
6. Prepare your vinaigrette dressing by mixing together the vinegar, salt and pepper, and dijon mustard. Then add the olive oil and mix or shake into a smooth dressing.
7. Pour the dressing just before serving time over the salad.

2. Crusted Tuna Cakes

Pepita-Crusted Crispy Tuna Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497081H50M1S · Cook: PT-497081H50M1S · Total: PT-497081H50M1S · Yield: [‘6’, ‘6 cakes’]

Tuna cakes with parsley, lemon, Dijon and oregano, dusted with a pepita crust and lightly pan fried.

Ingredients

• ⅓ cup pepitas
• ¼ teaspoon coarse salt
• 8 ounces canned or pouched albacore tuna
• 2 large eggs
• ½ cup Panko breadcrumbs
• ¼ cup flat leaf Italian parsley, chopped
• Zest and juice of ½ medium lemon
• 1 tablespoon Dijon mustard
• 1 ½ teaspoon dried oregano leaves
• ½ teaspoon coarse salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons olive oil

Instructions

1. Place pepitas in the bowl of a small food processor and process until crumbly. Transfer to a shallow dish and mix with a pinch of coarse salt.
2. Place tuna cake ingredients, except olive oil, into a large bowl and mash with the back of a fork or a potato masher until it forms a chunky paste. Form mixture into 6 small equal-sized patties. Place cakes into the dish with the crushed pepitas and coat all sides.
3. Heat olive oil in a large cast iron or non-stick skillet to medium heat. Once hot, add cakes and cook about 3 minutes per side, until browned and crispy.
4. Serve tuna cakes with a fresh spring mix salad.

3. Avocado Tuna Salad

Avocado Tuna Salad with Soy Sauce Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘3’, ‘3 people’]

This Avocado Tuna Salad with a Japanese-inspired soy sauce dressing is light yet flavorful and refreshing. It takes very little time and effort to put this mayo-free salad together.

Ingredients

• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 tablespoons neutral-flavored vegetable oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt ((to taste))
• 1/8 teaspoon black pepper
• 5 oz mixed lettuce, roughly chopped or torn ((about 140g/4-5 cups))
• 1 small carrot, peeled and julienned ((about 60g/2oz or ½ cup))
• half a medium cucumber, thinly sliced ((about 40-50g/¼-⅓ cup))
• 6 cherry tomatoes, sliced in half
• 1 avocado, peeled, pitted and thinly sliced
• 3-4 oz drained and flaked good quality canned tuna ((about 85-110g))

Instructions

1. Whisk together all ingredients to make the dressing. Taste and adjust to your liking.
2. Gently toss the mixed lettuce, julienned carrot, cucumber and cherry tomatoes with half of the dressing. Then arrange them on serving plates.
3. Place avocado slices and tuna flakes on top of the lettuce. Drizzle the remaining dressing (or put it on the side) and serve right away.

4. Greek Tuna Salad

Greek Tuna Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘4’, ‘4 people’]

This Greek twist on the classic tuna fish sandwich, is filled with lots of Mediterranean vegetables, olives and feta. Serve in a hollowed out tomato, on a bed of lettuce or in a sandwich!

Ingredients

• 1 6 ounce can tuna (drained)
• 1/4 cup Cucumber (seeded and diced )
• 1/2 cup bell pepper (diced)
• 1/4 cup purple onion (diced)
• 1/3 cup feta cheese (crumbled.)
• 1 clove garlic (minced)
• 1 1/2 Tablespoons basil (chopped)
• 1/4 cup Greek olives
• 1 teaspoon lemon juice
• 1/4 cup Greek yogurt
• Fresh pepper and kosher salt to taste
• 4 tomatoes (insides scooped out. (optional))

Instructions

1. Combine tuna with feta, cucumbers, peppers, onions, olives and garlic in a bowl.
2. Toss with yogurt, lemon juice and basil and season to taste.
3. Serve in a hollowed out tomato, on a bed of lettuce or in a sandwich.

5. Italian Tuna Salad

Italian Tuna Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

Great low carb lunch recipe. Italian tuna dressed in olive oil and lemon juice with fresh chopped vegetables is a delicious and healthy way to make a mayo tuna salad.  

Ingredients

• 2 cans of Yellowfin Tuna in Pure Olive Oil (not drained (I used Genova brand))
• 1-1 1/4 cups diced tomato (drained)
• 1/2 cup chopped parsley leaves
• 3 ounces black olives (sliced)
• 1/2 of a large sweet yellow pepper (diced)
• 1/4 cup red onion (fine diced)
• 1/4 cup green olives (without pimento, chopped)
• 1 clove of garlic (minced)
• 1 tbs fresh lemon juice
• 1/4 tsp sea salt

Instructions

1. Open cans into a large mixing bowl and gently break up the tuna a little.
2. Add all the remaining ingredients. Do not mix until all are in thereto avoid breaking the tuna up too much.
3. Serve immediately as a salad plate or on a sandwich, or refrigerate for up to two days.

6. Spicy Ahi Poke

Spicy Ahi Poke (Spicy Tuna Bowl) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

Spicy Ahi Poke is a light and refreshing recipe made with chunks of fresh sashimi grade ahi tuna and a spicy Kewpie mayo sauce. Serve it on a bed of cooled Japanese rice and garnish with furikake and scallions for a delicious meal.

Ingredients

• 1 lb sushi grade fresh or flash frozen yellowfin tuna steak (cut into 1/2″-1″ cubes)
• 2 tbsp Kewpie mayo
• 1 tbsp Sriracha
• 1 tbsp sesame oil
• 1 tsp mirin
• ½ tsp togarashi
• 1 tbsp furikake (plus more for serving)
• 2 scallion greens (finely chopped and more for serving)

Instructions

1. To make the spicy mayo sauce, add Kewpie mayo, Sriracha, sesame oil, togarashi, and mirin to a small bowl. Mix until the ingredients are incorporated.
2. In a medium bowl, add cubed fish, furikake, scallions, and the spicy Kewpie mayo sauce. Gently fold the ingredients until the ahi is coated in the sauce. Garnish with more scallions and furikake and serve immediately.
3. Serve on top of a cooled bed of Japanese rice or with a fresh spring mix. Enjoy within one day of making.

7. Mexican Tuna Salad

Mexican Tuna Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

This protein-packed Mexican Tuna Salad features canned tuna, roasted corn, tomatoes, avocados, black beans, onions and tossed in a light and tasty lime dressing. Budget-friendly and nutritious!

Ingredients

• 2 (5-ounces) cans solid White Albacore Tuna In Water
• 1 (15-ounces) can fire roasted corn, drained (or regular con – see notes)
• 1 (15-ounces) can black beans, rinsed and drained
• 1/3 cup diced red onion
• 1 cup cherry or grape tomatoes, halved
• 2 tablespoon chopped cilantro
• 1 – 2 avocados, seeded, peeled and cut into 1/2-inch cubes
• 2 tablespoons lime juice
• 3-4 tablespoons olive oil
• Salt and ground black pepper to taste

Instructions To Make the Vinaigrette

1. Whisk the lime juice and olive oil together. Season with salt and ground black pepper to taste.

To Make the Mexican Tuna Salad

1. Place all the ingredients in a bowl. (see note 2)
2. Pour the vinaigrette over the salad and gently toss to combine. Season with salt and ground black pepper to taste. You can serve immediately or refrigerate covered, for about 20 minutes to let the flavors meld together.

8. Yellowtail Carpaccio

Hamachi Crudo (Yellowtail Carpaccio) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’]

Hamachi Crudo is a flavor-packed yellowtail sashimi appetizer dressed with a citrusy yuzu ponzu sauce and topped with fresh jalapeño and ikura, or salmon roe. The result is a bright and robustly flavored appetizer that comes together in minutes and is guaranteed to impress.

Ingredients

• 1 strip of kombu (2 inches)
• ¼ cup katsuobushi
• 3 tbsp mirin
• 1 tsp rice vinegar
• ¼ cup soy sauce
• ¼ cup yuzu juice
• ½ lb hamachi (sliced ⅜-inch thick or less)
• 1 garlic clove ( minced)
• 2 tbsp yuzu ponzu (homemade or store-bought)
• 6 jalapeno slices (thinly sliced, one slice per slice of sashimi)
• 1 tbsp Ikura (optional)
• lemon for garnish (optional)
• wasabi (optional)

Instructions Yuzu Ponzu

1. Cook ingredients – Add kombu, katsuobushi, mirin, and rice vinegar in a small saucepan and cook on low until the mixture just simmers. Give it a stir, remove from heat, and allow the mixture to cool. The mixture will smell sweet and smoky, and the Kombu will soften.
2. Strain – Once the mixture cools after about 10 minutes, strain it to remove the katsuobushi and kombu and pour the mixture into a jar.
3. Shake – Add the soy sauce and yuzu juice to the jar. Secure the lid on the jar and give the mixture a good shake until combined.

Assemble the Dish

1. Mix ponzu and garlic – Combine yuzu ponzu, soy sauce, and garlic in a small bowl and stir to combine. Let the mixture sit while you prepare the hamachi.
2. Slice fish –  Slice hamachi against the grain at a 45° angle. Be sure to pick how large you want the slices ahead of time and cut in one smooth motion. A standard thickness is about ⅜-inch thick. Then arrange the slices on the plate and add a slice of jalapeno to each hamachi slice.
3. Drizzle sauce and serve – Use a spoon to drizzle the yuzu ponzu over the hamachi. Garnish with Ikura and lemon slices and serve with wasabi.

9. Tuna Pesto Pasta

Tuna Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT15M · Total: PT16M · Yield: [‘5’, ‘5 people’]

This quick and easy recipe is great served warm for dinner with crusty bread or cold as a pasta salad. Perfect for lunch, road trips, or an elegant meal at home.

Ingredients

• 10-12 oz pasta (linguine, fusilli, spaghetti, or penne recommended)
• 6.7 oz canned or bottled tuna
• 3/4 cup pesto (homemade or store-bought)
• 1/4 cup leftover pasta water
• 1/3 cup rosted pepitas or sunflower seeds
• 1 clove garlic
• 2 cups spinach and arugula blend
• 1 cup fresh basil leaves
• 1/3 cup extra virgin olive oil
• 2 teaspoons white vinegar
• 1/4 teaspoon kosher salt and black pepper to taste

Instructions

1. If using homemade pesto, all all ingredients to a food processor and blend till combined, seed particles should be even and small. Meanwhile bring a large pot of salted water to a boil and add pasta. Cook according to package directions, then drain, reserving about 1/4 to 1/2 cup of the pasta water.
2. In a large bowl, combine pesto and tuna. Stir in warm pasta, and 1/4 cup of the pasta water, till everything is fully coated with the tuna and pesto sauce. Taste and adjust any seasonings. Serve warm or cover and refrigerate to serve as a pasta salad.

10. Dill Tuna Salad Cucumber Boats

Dill Tuna Salad Cucumber Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 boats’]

A quick and easy tuna salad served in cucumber boats!

Ingredients

• 1-2 English cucumbers
• 5 oz tuna (drained )
• 1/4 cup mayonnaise
• 2 tablespoons red onion (diced )
• 1/4 cup celery (diced )
• 2 teaspoons apple cider vinegar
• 2 Teaspoons fresh dill
• 1/4 teaspoon garlic powder
• 1/4 – 1/2 teaspoon kosher salt (to taste )
• fresh ground pepper (to taste )

Instructions

1. Slice cucumbers in half. With a small spoon, scoop out the seeds of the cucumber, creating a boat.
2. Add everything else, except salt, to a medium sized bowl and mix well. Salt to taste, as different tunas and mayos have different salt levels.
3. Scoop tuna salad into the cucumber boats and serve!

11. Mediterranean Tuna Pasta Salad

Mediterranean-Style Tuna Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT8M · Total: PT16M · Yield: [’10’, ’10 servings’]

This mayo-free Tuna Pasta Salad is light, tasty, and layered with Mediterranean flavors! Made with tender pasta, canned tuna, and fresh veggies tossed in a creamy lemon vinaigrette, this pasta salad can be served as a side dish or as an easy lunch.

Ingredients

• 12 ounces short pasta (rotini, penne, farfalle)
• 2 (5-ounces) canned solid white tuna (in water)
• 1/2 cup diced onions
• 1 pint grape tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1 cup diced cucumber
• 3 tablespoons capers, drained
• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup olive oil
• 2 tablespoons plain yogurt
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped parsley

Instructions To Make the Vinaigrette

1. Whisk together the vinaigrette ingredients.

To Make the Pasta Salad

1. Cook the pasta according to package directions until al dente. Rinse in cold water.
2. Combine all the ingredients in a large bowl. Add the vinaigrette and toss well to combine. Serve (See Note)

12. Fennel Cucumber Bites with Creamy Tuna

Fennel-Cucumber Bites with Creamy Tuna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 Servings’]

This crunchy, low carb snack or appetizer is made with creamy Brie, tuna, and parsley topped on fresh cucumber and fennel slices and garnished with salty and sweet fruits. These are healthy, tasty bites perfect for parties, entertaining guests, or movie nights at home! Or just enjoy them for lunch as a light meal!

Ingredients

• 2 cans tuna in extra virgin olive oil (5 ounces/142 grams each)
• 1/2 cup chopped creamy Brie cheese (with rind)
• 2 tablespoons small capers (drained)
• 1 cup packed chopped parsley
• 1 teaspoon extra virgin olive oil
• 1/2 European cucumber a.k.a. English Cucumber (thoroughly rinsed)
• 1 large fennel bulb (thoroughly rinsed)
• 1/2 apricot to garnish (cut into matchsticks or a handful of dark grapes cut in half)
• 2 pinches of salt to taste

Instructions

1. In a small bowl, break up the tuna and the olive oil juices out of the can with a fork. Add the soft Brie Cheese and mash it until thoroughly combined with the fish. Stir in capers, parsley, and the extra teaspoon of olive oil until well combined; set aside.
2. Cut about 3 to 4 inches of the cucumber, and continue to cut lengthwise into about 1/4-inch thick slices, set aside.
3. Take the fennel and only cut off the very end of the stalks (leaving some stalks attached.) Continue to cut away the thick root at the end of the fennel. It will allow you to pull the first outer layers away from the vegetable. Fill these “fennel cups” up later with the tuna mixture.
4. Proceed with cutting the bulb in half, and then lengthwise into 1/4-inch thick slices.
5. Fill each fennel cup with a good tablespoon of tuna mix. Spread a tablespoon of the mixture also on each slice of vegetables until all is used up. Immediately arrange on a wooden board or large serving plate.
6. Garnish with any extra capers, apricots sticks, or grapes.
7. Serve as a cold appetizer, healthy snack, or small bite.

13. Tuna Salad without Mayo

Healthy Tuna Salad Without Mayo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 person’]

A Healthy Tuna Salad Without Mayo Recipe that is super easy to make with greek yogurt. High protein, gluten free and delicious!

Ingredients

• 5 oz canned tuna in water (drained)
• 1/4 cup nonfat greek yogurt
• ¼ cup carrot (finely minced)
• ¼ cup celery (finely minced)
• ¼ teaspoon onion powder
• ¼ garlic powder
• 1/4 teaspoon black pepper

Instructions

1. Open and drain tuna.
2. Chop all vegetables.
3. In a bowl mix together all ingredients. Note: If your tuna is unsalted, you may need to add a pinch of salt to this recipe. Most canned tuna does have added salt so add to taste.
4. Serve over a salad or on a sandwich
5. Note: We used tuna with no salt added so you may need to add a pinch of salt.

14. 4-Ingredient Spicy Tuna Dip

Curried Spicy Tuna Dip (4- ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘6’, ‘6 people’]

An easy, spicy, creamy canned tuna recipe that only calls for 4 pantry staples and can be made in 15 minutes.

Ingredients

• 1 tablespoon neutral vegetable oil (Sunflower or canola works well)
• 1 Onion (peeled and minced) (I usually use yellow but substitute with red onions or shallots when necessary)
• 1 tablespoon sambal
• 2 cans tuna, drained weight 113g each (0.25 lb)
• 1¼ C Coconut milk
• 1 teaspoon Sugar, or to taste
• Salt to taste (Substitute: fish sauce)
• 1 kaffir lime leaf, bruised (Optional but do use it if you have it as it makes the food much more aromatic. )
• Optional garnish: spring onions/ green onions or coriander

Instructions

1. Heat pan and add oil. When the oil is hot, over low heat, add the onions to the pan and saute till soft and translucent but not brown.
2. Add the sambal chilli and stir fry till the aroma is released
3. Add the tuna, followed by the coconut milk and sugar. Note: if adding the kaffir lime leaf, add it now to simmer in the sauce.
4. Saute gently till the entire mixture is well-mixed, warm and at your desired consistency. Note: for a dip, you may want it a little drier. For a curry, you can leave more sauce and asp add other vegetates such as bell peppers or tomatoes.
5. Salt to taste
6. Garnish and serve. See post above for serving ideas

15. Tuna Spring Rolls

Mediterranean Tuna Spring Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’]

Made with the best yellowfin tuna, and Mediterranean-inspired ingredients, these easy Tuna Spring Rolls come together in less than 15 minutes, and they’re a proven crowd pleaser!

Ingredients

• 1 6.7oz jar Tonnino Tuna Fillets in Olive Oil
• 12 leaves romaine lettuce ((about 6 ounces of lettuce))
• 12 spring roll sheets
• 1 small jar high-quality olive tapenade ((you’ll need about 5 ounces for this recipe))
• 2 ripe avocados
• 8 ounces plain goat cheese (chevre)
• 1 ounce capers

Instructions

1. Fill a wide, shallow bowl or pan with warm water for dipping the spring rolls. You’ll want this right next to the area where you’re working.
2. Dip a spring roll in the warm water. Don’t pay attention to packaging instructions that may tell you to “soak”. Really truly just dip it quickly in the warm water, then spread it flat on your working surface.
3. Place a piece of romaine on the damp spring roll. Center it vertically, but place it a little closer to the left side than the right. I find that to make perfect spring rolls, it works well if the romaine is just a little bigger than a pack of playing cards, and any hard stem or rib should be trimmed out. (See photo)
4. On top of the romaine, add:a scant tablespoon of tapenade, two small slices of avocado, a tablespoon of goat cheese, 2 small fillets of tuna,and a teaspoon of capers.
5. Lift the top and bottom of the spring roll, and bring together so they barely fold over each other.
6. Starting with the left side, roll up the spring roll.
7. Repeat with the other 11 spring rolls.
8. Serve whole, or cut in half. These can be made up to two hours ahead of time, if stored tightly covered in the refrigerator.

16. Bean Tuna Salad

Borlotti Bean and Tuna Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

It takes only 15 minutes to make this tasty borlotti bean and tuna salad and it’s enough to feed a family of 4 too.

Ingredients

• 1 small red onion (peeled and finely chopped)
• Juice of 1 fresh lemon
• 400 g can borlotti beans (rinsed and drained)
• 160 g can tuna in water (drained)
• 5 inch piece of cucumber cut into chunks (thumb size)
• 1 tbsp freshly chopped flat leaf parsley
• 1 tbsp extra virgin olive oil
• 8 to 10 cherry tomatoes
• Freshly ground salt and pepper

Instructions

1. Put the chopped onion into a pyrex bowl and mix with the lemon juice.
2. In separate large bowl add the beans and flake the tuna together..
3. Add the cucumber and chopped parsley and stir everything together, leaving it to marinate for a few minutes.
4. Then add the olive oil, tomatoes and the onion and lemon juice.
5. Mix together thoroughly and season to taste

17. Tuna Frittata

Tuna Frittata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

A simple frittata is a great recipe to have on hand for breakfasts, brunches- even for lunch and dinner. This one only needs four simple ingredients including canned tuna for protein. From Nonna’s old school Italian kitchen to your table, it is bound to be a hit.

Ingredients

• 1 5 oz can albacore tuna packed in water (drained & flaked)
• 3-4 green onions (thinly sliced)
• 1 1/2 tsp minced garlic
• 8 eggs (beaten)

Instructions

1. Melt the butter in a large non-stick skillet over medium low heat. Once the butter’s melted, add the onions and garlic. Saute until they’re softened, roughly 3-5 minutes.
2. Add the tuna, stirring to evenly mix.
3. Turn the heat up slightly, and pour the eggs out evenly over the tuna mixture.
4. Allow the frittata to cook for 2-3 minutes until the bottom is set, but the top’s still runny.
5. Reduce the heat slightly, and cover the skillet with a lid. Let the frittata continue to cook until the top’s almost set completely.
6. Run a spatula along the edges to release the frittata from the side of the skillet, and let it sit just until the top’s set.
7. Slice like a pizza, and serve warm.

18. Cannellini Bean and Tuna Salad

White Bean Tuna Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

A no-mayo white bean tuna salad with cannellini beans, crisp vegetables, and a simple red wine vinegar dressing. It’s a classic Italian pantry combination that gets better the longer it sits.

Ingredients

• 1 large shallot (finely diced)
• 2 tablespoons red wine vinegar
• 31 ounces cannellini beans ((white kidney beans) 2 cans, rinsed and drained)
• 3 ribs celery (finely diced)
• ½ large red bell pepper (finely diced)
• ¼ cup fresh parsley (chopped)
• 2 green onions (chopped)
• 5 ounces solid white tuna packed in oil (drained)
• 3 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Combine the finely diced shallot in a small bowl with red wine vinegar. Allow to set while prepping the remainder of the vegetables for the salad. Drain the shallot and discard the vinegar.
2. In a large bowl, gently combine the rinsed, drained beans, celery, bell pepper, parsley, onions, tuna, and the drained diced shallot.
3. In a small bowl, combine the olive oil, vinegar, salt, and pepper for the dressing. Pour over the bean and tuna mixture and toss gently until everything is combined and coated with dressing.
4. Cover and refrigerate for at least 1 hour. Serve chilled.

19. Tuna Ricotta Frittata

Ricotta Frittata Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 slices’]

This creamy ricotta frittata with spinach or arugula plus canned tuna is a filling high protein breakfast that’s also great for dinner! Serve it hot or cold, it’s amazing either way!

Ingredients

• 8 large eggs
• 1/4 cup heavy cream
• 1/2 teaspoon ground black pepper (to taste)
• 1/4 teaspoon salt (to taste)
• 1 tablespoon olive oil
• 1 small onion (chopped)
• 2 tablespoons capers
• 2 cans tuna in olive oil (drained (about 225 grams / 8 oz))
• 2 cups arugula ( or baby spinach)
• 7 ounces full-fat ricotta cheese (or cottage cheese)
• 2 tablespoons fresh parsley or cilantro (chopped, for garnish (optional))

Instructions

1. Arrange a rack in the middle of the oven and preheat it to 200 °C (400 °F).
2. Whisk the 8 large eggs together with the 1/4 cup heavy cream, 1/4 teaspoon salt and 1/2 teaspoon ground black pepper. Set aside.
3. Drizzle 1 tablespoon olive oil into a 10 to 12″ oven safe frying pan or skillet. Place on medium-high heat, and add the 1 small onionand 2 tablespoons capers.
4. Sauté onions until they are translucent, while smashing the capers with the tip of a spoon to release more flavor.
5. Mix in 2 cans tuna in olive oil and cook until any excess liquid is mostly dry, then add 2 cups arugula or spinach and stir until leaves are wilted.
6. Remove from heat for a moment, to arrange the frittata base ingredients so that the whole bottom of the pan is uniformly covered. Then, spread the 7 ounces full-fat ricotta cheese evenly on top. Place back on the stove.
7. Give beaten eggs a quick whisk and pour them over the tuna and ricotta. Tilt the pan around gently to make sure eggs set evenly over frittata base.
8. When eggs start setting on the edges of the pan (2-3 minutes), take the pan from the stove and into the preheated oven mid rack for about 7 to 9 minutes.
9. Remove from the oven as soon as the middle is set, but still a bit jiggly. To check doneness, run a knife through the middle of the frittata, if the eggs run into the cut bake for another minute or two.
10. Remove from oven and cool in the pan for about 5 minutes to finish cooking before serving. Top with chopped 2 tablespoons fresh parsley or cilantro

20. Spicy Tuna Salad Red Pomelo

Spicy Tuna Salad and Red Pomelo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT70M · Yield: [‘4’, ‘4 people’]

Yummmmm!!! For all the chilli sauce lovers out there, this spicy tuna salad will tantalise your taste buds. Combine it with the umami flavours of tamari and the unique zesty, warm tones of ginger, and you have yourself the best raw fish salad in town!

Ingredients

• 1 fresh tuna (steak, raw)
• ½ red pomelo
• 5 red radish
• 2 tbsp tamari
• 1 tbsp sriracha sauce
• 1 tbsp bell pepper mix
• 1 tsp sesame oil
• pepper (to taste)
• 1 tbsp tamari
• 1 tbsp rice wine vinegar
• 1 tsp ginger (grated)
• 1 tsp sriracha sauce
• ½ tsp caster sugar

Instructions Salad

1. Cut the tuna steak into small cubes. Marinate it with 2 tbsp tamari, 1 tbsp spicy Sriracha sauce and 1 tsp sesame oil for 1 hour.
2. Peel the red pomelo. Try to keep 2 wedges intact when removing them from the inner skin. Peel the rest of the red pomelo away from the thick skin, and we want them loose.
3. Using a mandoline, slice 3 of the larger red radish thinly. Cut the 2 smallest radishes into halves and wedges, depending on how big they are.

Salad Dressing

1. Peel the ginger. Grate the ginger to yield 1 tsp.
2. In a small mixing bowl, add the tamari, rice wine vinegar, grated ginger, Sriracha sauce and caster sugar.
3. Mix until well combined.

Assembly

1. Add the red pomelo (excluding the 2 wedges) into the bowl of marinated tuna. Mix well.
2. Sprinkle ½ tbsp of dried bell pepper mix on one half of the serving plate.
3. Place the round discs of red radishes on the other side of the plate.
4. Place the 2 wedges of red pomelo on top of the radish.
5. Pile the tuna and pomelo mix on top of the radish. Make sure you can see the 2 pomelo wedges.
6. Add the wedges or halves of the red radish around the plate.
7. Drizzle 2 tbsp of dressing on top of the salad.
8. Sprinkle the rest of the dried bell pepper mix on top.
9. Season with pepper.
10. Serve immediately.

21. Hawaiian Tuna Melts

Hawaiian Tuna Melts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Hawaiian Tuna Melts – A fresh and healthy take on a classic tuna melt. A thick slice of juicy pineapple is topped with a scoop of Hawaiian Tuna Salad. 

Ingredients

• 2 (5 oz) pouches Bumble Bee® Light Tuna
• 4 Tablespoons light mayonnaise
• 1/2 cup fresh pineapple, (chopped small)
• 1 teaspoon pineapple juice
• 1 small Roma tomato, (chopped)
• 2 Tablespoon green onion, (chopped)
• 1 teaspoon Worcestershire sauce
• salt and pepper (to taste)
• 6 freshly sliced pineapple rings, (core removed)
• fresh green leaf lettuce
• sliced Provolone or White American cheese

Instructions

1. In a small bowl, combine tuna, mayonnaise, pineapple, pineapple juice, tomato, green onion, Worcestershire sauce, salt, and pepper. Mix well.
2. Spray a skillet with cooking spray and bring to medium heat. Add pineapple rings (will probably need to be done in a couple batches), then top each ring with a heaping 1/3 cup of tuna salad.
3. Top each tuna melt with a slice of cheese and let cook for about five minutes, covered with a lid, to allow cheese to melt. Before serving, you can also transfer the pan to an oven set to broil for a couple of minutes until cheese is dotted with brown.
4. Use a spatula to transfer each tuna melt on to a fresh lettuce leaf for serving. Enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.