10+ Canned Tuna Recipes to Make Easy and Delicious Meals

Canned tuna’s one of those pantry staples you can always count on for a quick meal. It’s budget-friendly, super versatile, and packed with protein—so, honestly, why not keep a few cans around?

You can whip up all sorts of easy, tasty dishes with canned tuna. Whether you’re in the mood for a light salad or craving something warm and comforting, tuna adapts to almost anything in your fridge.

1) Easy Tuna Patties with Dijon Mustard and Lemon Zest

Tuna patties come together fast with canned tuna, Dijon mustard, and lemon zest. The mustard and lemon add a bright, tangy punch that wakes up the whole dish.

Mix in bread crumbs or torn bread to keep the patties together. Lemon zest and juice give them a fresh twist, and Dijon brings a little heat.

Fry the patties in a hot pan until the outsides are golden and crisp, but the insides stay soft. I like them with a simple salad or whatever dipping sauce I have on hand.

Ingredients

• 2 cans (5-6 ounces) tuna
• 2 teaspoons Dijon mustard
• 1/2 cup bread crumbs or torn white bread
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1-2 tablespoons oil for frying

Cooking Instructions

1. Mix tuna, mustard, bread crumbs, lemon zest, lemon juice, salt, and pepper in a bowl.
2. Shape into small patties.
3. Heat oil in a pan over medium heat (about 350°F/175°C).
4. Cook patties 3-4 minutes per side until golden brown.
5. Serve warm.

You can find more details in this Easy Tuna Patties recipe.

2) Tuna Salad with Mayo and Crunchy Tostada

Tuna salad with mayo is a classic, but you can jazz it up with a little hot sauce or jalapeño if you want some heat. The result is creamy, flavorful, and ridiculously easy.

Spread the salad on crunchy tostada shells. That texture combo? So good.

Top with fresh veggies like tomatoes, onions, or avocado for a little extra color and crunch. It’s a great snack or light lunch, and you can always shake up the spices to suit your mood.

Ingredients

• 2 cans (5 oz each) canned tuna
• ¼ cup mayonnaise
• 1 jalapeño, finely diced (optional)
• 4 tostada shells
• ½ cup chopped tomatoes
• ¼ cup chopped onions
• ½ avocado, sliced
• Salt and pepper to taste

Cooking Instructions

1. Drain tuna and toss it in a bowl.
2. Add mayo and jalapeño, mix it up.
3. Season with salt and pepper.
4. Spread onto tostada shells.
5. Top with tomatoes, onions, and avocado.
6. Serve right away for the best crunch.

If you want a spicier version, check this tuna salad tostada recipe.

3) Classic Tuna Casserole with Creamy Sauce

Tuna casserole is pure comfort food. You just need canned tuna, egg noodles, and a creamy sauce.

Usually, I mix some cream of mushroom or chicken soup with milk. Toss in the tuna and noodles, then throw it all in a baking dish.

Top with cheese and something crunchy—fried onions or cracker crumbs work. Bake until it’s golden and bubbly.

Ingredients

• 2 cups cooked egg noodles
• 1 can (5 oz) tuna, drained
• 1 can (10.5 oz) cream of mushroom or chicken soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup mayonnaise (optional)
• 1/2 cup fried onions or cracker crumbs

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix soup, milk, and mayo in a bowl.
3. Stir in tuna and cooked noodles.
4. Pour into a baking dish.
5. Sprinkle cheese and topping over everything.
6. Bake 25-30 minutes until hot and golden.

4) Mediterranean Tuna Pasta with Capers

Here’s a quick Mediterranean-inspired pasta that’s big on flavor. Mix canned tuna with cherry tomatoes, red onion, capers, and kalamata olives.

The salty capers and rich tuna make the sauce bright and savory. Toss in some mozzarella for a creamy touch that balances the sharpness of the onions and olives.

Spaghetti or penne both work great, but honestly, any pasta will do. If you want a step-by-step, check out the Mediterranean Tuna Pasta recipe here.

Ingredients

• 8 ounces pasta (spaghetti or penne)
• 1 can oil-packed tuna, drained
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons capers
• 1/4 cup kalamata olives, pitted and sliced
• 1/2 cup mozzarella cheese, cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Cook pasta as directed. Save 1/3 cup pasta water.
2. Heat olive oil in a pan over medium. Add red onion and sauté 2 minutes.
3. Stir in tomatoes, olives, and capers. Cook 3-4 minutes until tomatoes soften.
4. Add tuna and cooked pasta, tossing gently. Splash in a little pasta water to loosen things up.
5. Take off heat, stir in mozzarella. Season with salt and pepper.
6. Garnish with parsley if you’re feeling fancy.

5) Avocado Tuna Salad with Fresh Herbs

This one’s creamy, fresh, and honestly, just a little different. Mash up ripe avocado with canned tuna and toss in fresh herbs.

Parsley, cilantro, or dill—use whatever you’ve got. Red onion and celery add crunch, and a hit of lemon juice keeps it bright and stops the avocado from turning brown.

I like it on toast, crackers, or straight from the bowl. No judgment.

Ingredients

• 2 cans tuna, drained
• 1 large ripe avocado
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 1/4 cup fresh parsley or dill, chopped
• 2 teaspoons lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Mash avocado in a bowl (leave it a little chunky).
2. Add tuna, celery, onion, and herbs.
3. Stir in lemon juice. Season to taste.
4. Mix gently.
5. Eat right away or chill for 10 minutes.

More details? Here’s a fresh avocado tuna salad recipe.

6) Asian-Style Tuna Salad with Sesame Dressing

This Asian-inspired salad is super fresh and comes together in minutes. Mix canned tuna with crunchy veggies and a sesame dressing.

The dressing is just soy sauce, toasted sesame oil, brown sugar, and sesame seeds. No mayo needed—so it feels lighter, but still has loads of flavor.

Throw in snap peas or cilantro for extra color and crunch. It’s ready in about 15 minutes.

Ingredients

• 1 can tuna, drained
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon brown sugar
• 1 tablespoon sesame seeds
• 1/2 cup sugar snap peas, sliced
• 1/4 cup chopped cilantro

Cooking Instructions

1. Whisk soy sauce, sesame oil, brown sugar, and sesame seeds in a bowl.
2. Add tuna.
3. Stir in snap peas and cilantro.
4. Mix gently.
5. Serve chilled or at room temp.

7) Spaghetti al Tonno with Garlic and Olive Oil

This one’s as simple as it gets—tuna, garlic, and olive oil. Sauté the garlic in olive oil to bring out all that flavor, then add the tuna and cooked spaghetti.

You don’t need much else. It comes together fast and hits the spot when you need something filling but low effort.

Good olive oil and fresh garlic really make a difference here. I like to serve it with a green salad or some steamed veggies.

Ingredients

• 8 oz (225 g) spaghetti
• 2-3 cloves garlic, thinly sliced
• 1 can tuna in olive oil (about 5 oz/140 g)
• 3 tbsp olive oil
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh parsley, chopped (optional)

Cooking Instructions

1. Cook spaghetti, drain, and set aside.
2. Heat olive oil in a pan over medium (about 320°F/160°C).
3. Add garlic and sauté until golden, 1-2 minutes.
4. Stir in tuna with its oil and warm through.
5. Toss in spaghetti and mix.
6. Season with salt, pepper, and red pepper flakes if you want.
7. Add parsley before serving.

8) Tuna Burgers with Crispy Potato Chips

For a fun twist, mix canned tuna with crushed potato chips to make burgers. The chips add crunch and help hold everything together—no flour needed.

Crack in an egg to bind it all. Add minced onion or pepper if you want more flavor.

Shape into patties and cook in a skillet until both sides are golden brown. These cook up fast and make a simple meal.

Serve on buns or with a salad. It’s a budget-friendly dinner that you can tweak however you like.

Ingredients

• 2 (5-ounce) cans of tuna, drained
• 1 large egg
• 1-ounce potato chips, crushed
• ¼ cup minced onion (optional)
• Salt and pepper to taste
• Oil for frying

Cooking Instructions

1. Grab a bowl and toss in the tuna, egg, crushed potato chips, onion, salt, and pepper.
2. Shape it all into 4 patties—don’t worry if they aren’t perfect.
3. Heat some oil in a skillet over medium heat, around 350°F (175°C).
4. Fry the patties for about 4 minutes on each side, letting them get golden and crisp.
5. Serve them warm with whatever sides you’re craving.

9) Herbed Tuna and White Bean Salad

Here’s a salad that’s both tasty and light, starring canned tuna and white beans. It’s one of those quick lunches that doesn’t weigh you down.

Fresh herbs and lemon juice wake everything up with a bright flavor. When you mix in onions, parsley, and scallions, you get a little crunch.

Dress it simply with olive oil, lemon juice, salt, and pepper. It comes together fast—no need to fuss.

If you’re feeling fancy, grill up some fresh tuna steaks instead of using canned. That swap changes the texture and makes it feel a bit more special.

Ingredients

• 1 can of tuna, drained
• 1 can of white beans, rinsed
• 1/4 cup red onion, chopped
• 2 tablespoons fresh parsley, chopped
• 2 scallions, sliced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and black pepper to taste

Cooking Instructions

1. Combine the tuna, white beans, red onion, parsley, and scallions in a big bowl.
2. Whisk olive oil, lemon juice, salt, and pepper together in a smaller bowl.
3. Pour the dressing over the salad and toss gently.
4. Serve right away, or chill for half an hour if you like it cold.

Check out the full recipe at Herbed Tuna and White Bean Salad.

10) Tarragon Tuna Salad with Lemon

Tarragon Tuna Salad with Lemon is a fresh spin on a classic lunch. Lemon juice brings a bright zing that really wakes up the tuna.

Tarragon adds a subtle, herbal flavor that’s honestly kind of addictive. Crunchy celery and a bit of onion give it texture.

You can throw everything together pretty fast, so it’s perfect for a quick lunch or snack. Serve it on bread, crackers, or just scoop it into lettuce cups.

If you want a little kick, add some Dijon mustard. This salad keeps well in the fridge and, honestly, it’s even better after the flavors mingle for a bit.

Ingredients

• 1 can tuna, drained
• 1/2 cup mayonnaise
• 2 stalks celery, diced
• 1 small onion, diced
• 1 tablespoon fresh or dried tarragon
• Juice of half a lemon
• Salt and pepper to taste
• 1 teaspoon Dijon mustard (optional)

Cooking Instructions

1. Grab a bowl and toss in the tuna, mayonnaise, celery, and onion.

2. If you’re feeling fancy, add tarragon, a splash of lemon juice, and a little mustard.

3. Give it all a gentle mix. You don’t want to mash it into oblivion.

4. Sprinkle in some salt and pepper. Taste as you go—everyone’s got their own idea of “just right.”

5. Pop the bowl in the fridge for about 15 to 30 minutes. Let those flavors hang out together before you dig in.

For more details, check out this Tarragon Tuna Salad recipe.