10 Delicious Canned Tuna Recipes for 2025

Canned tuna is a staple in many households, and for good reason. It’s affordable, versatile, and packed with protein.

In this article, we’ll explore 10 mouth-watering canned tuna recipes that are perfect for 2025.

From classic salads to innovative dishes, these recipes will inspire you to get creative with canned tuna.

Recipe 1: Tuna Salad with Avocado and Lemon

Ingredients:

• 1 can of tuna (drained and flaked)
• 1 ripe avocado, diced
• 1/2 lemon, juiced
• 1/4 cup of chopped red onion
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. In a medium-sized bowl, combine the tuna, avocado, lemon juice, and red onion.
2. Mix well and season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve on whole grain bread or crackers, garnished with chopped parsley if desired.

Recipe 2: Tuna Noodle Casserole

Ingredients:

• 1 can of tuna (drained and flaked)
• 1 cup of noodles (such as macaroni or egg noodles)
• 1 cup of frozen peas and carrots
• 1/2 cup of shredded cheddar cheese
• 1/4 cup of milk
• 2 tablespoons of butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Cook the noodles according to package instructions and set aside.
3. In a large skillet, combine the tuna, frozen vegetables, and shredded cheese.
4. In a separate saucepan, melt the butter and whisk in the milk.
5. Add the cooked noodles to the skillet with the tuna mixture and stir to combine.
6. Pour the milk mixture over the top and transfer to a baking dish.
7. Bake for 20-25 minutes or until the top is golden brown and the casserole is heated through.

Recipe 3: Tuna Stuffed Tomatoes

Ingredients:

• 1 can of tuna (drained and flaked)
• 4 large tomatoes, hollowed out
• 1/4 cup of chopped fresh parsley
• 1/4 cup of grated Parmesan cheese
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium-sized bowl, combine the tuna, parsley, and Parmesan cheese.
3. Stuff each tomato with the tuna mixture, dividing it evenly among the four tomatoes.
4. Drizzle the tops with olive oil and season with salt and pepper to taste.
5. Bake for 15-20 minutes or until the tomatoes are tender and the filling is heated through.

Recipe 4: Tuna Cakes with Remoulade Sauce

Ingredients:

• 1 can of tuna (drained and flaked)
• 1/2 cup of panko breadcrumbs
• 1/4 cup of chopped onion
• 1/4 cup of chopped bell pepper
• 2 tablespoons of mayonnaise
• 1 tablespoon of Dijon mustard
• 1 tablespoon of chopped fresh parsley
• Salt and pepper to taste
• Remoulade sauce (store-bought or homemade)

Instructions:

1. In a medium-sized bowl, combine the tuna, panko breadcrumbs, onion, bell pepper, mayonnaise, Dijon mustard, and parsley.
2. Mix well and shape into patties.
3. Heat a non-stick skillet over medium-high heat and cook the tuna cakes for 3-4 minutes per side or until golden brown and crispy.
4. Serve with remoulade sauce for dipping.

Recipe 5: Tuna and White Bean Salad

Ingredients:

• 1 can of tuna (drained and flaked)
• 1 can of cannellini beans, drained and rinsed
• 1/4 cup of chopped red onion
• 1/4 cup of chopped fresh parsley
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Instructions:

1. In a medium-sized bowl, combine the tuna, cannellini beans, red onion, and parsley.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the tuna mixture and toss to combine.
4. Season with salt and pepper to taste and serve on whole grain bread or as a side dish.

Recipe 6: Tuna Quesadilla

Ingredients:

• 1 can of tuna (drained and flaked)
• 2 large tortillas
• 1/4 cup of shredded cheddar cheese
• 1/4 cup of chopped onion
• 1/4 cup of chopped bell pepper
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions:

1. Heat a non-stick skillet over medium heat.
2. In a medium-sized bowl, combine the tuna, onion, and bell pepper.
3. Place one tortilla in the skillet and sprinkle with half of the tuna mixture and half of the shredded cheese.
4. Fold the tortilla in half and cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
5. Flip and cook for an additional 2-3 minutes or until the other side is also crispy and the cheese is melted.
6. Repeat with the remaining ingredients and serve hot.

Recipe 7: Tuna and Spinach Stuffed Shells

Ingredients:

• 1 can of tuna (drained and flaked)
• 12 jumbo pasta shells
• 1 cup of frozen spinach, thawed and drained
• 1 cup of ricotta cheese
• 1/2 cup of shredded mozzarella cheese
• 1/4 cup of grated Parmesan cheese
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions and set aside.
3. In a medium-sized bowl, combine the tuna, spinach, ricotta cheese, mozzarella cheese, and Parmesan cheese.
4. Stuff each pasta shell with the tuna mixture, dividing it evenly among the 12 shells.
5. Place the stuffed shells in a baking dish and cover with marinara sauce and melted mozzarella cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Recipe 8: Tuna and Avocado Sushi Rolls

Ingredients:

• 1 can of tuna (drained and flaked)
• 1 ripe avocado, sliced
• 1 cup of cooked sushi rice
• 1 sheet of nori seaweed
• 1/4 cup of chopped cucumber
• 1/4 cup of chopped carrot
• Soy sauce and wasabi for serving (optional)

Instructions:

1. Prepare the sushi rice according to package instructions.
2. In a medium-sized bowl, combine the tuna, avocado, cucumber, and carrot.
3. Lay a sheet of nori seaweed flat and spread a thin layer of sushi rice onto the seaweed.
4. Place the tuna mixture in the center of the rice and roll up the sushi using a bamboo sushi mat.
5. Slice into individual pieces and serve with soy sauce and wasabi if desired.

Recipe 9: Tuna and Egg Breakfast Burrito

Ingredients:

• 1 can of tuna (drained and flaked)
• 2 large eggs
• 1/4 cup of shredded cheddar cheese
• 1/4 cup of chopped onion
• 1/4 cup of chopped bell pepper
• 1 tablespoon of olive oil
• 1 large tortilla
• Salt and pepper to taste

Instructions:

1. Heat a non-stick skillet over medium heat.
2. In a medium-sized bowl, combine the tuna, onion, and bell pepper.
3. Crack in the eggs and scramble until cooked through.
4. Add the shredded cheese and stir to combine.
5. Warm the tortilla in the microwave for 20-30 seconds.
6. Fill the tortilla with the tuna and egg mixture and roll up into a burrito.
7. Serve hot and enjoy.

Recipe 10: Tuna and Quinoa Bowl

Ingredients:

• 1 can of tuna (drained and flaked)
• 1 cup of cooked quinoa
• 1 cup of mixed greens
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of chopped cucumber
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Instructions:

1. In a medium-sized bowl, combine the tuna, quinoa, mixed greens, cherry tomatoes, and cucumber.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the tuna mixture and toss to combine.
4. Season with salt and pepper to taste and serve as a healthy and filling bowl.

These 10 canned tuna recipes offer a variety of delicious and easy-to-make dishes that are perfect for any meal of the day. Whether you’re in the mood for a classic salad or something more innovative, there’s a recipe on this list that’s sure to satisfy your cravings. So go ahead, get creative, and enjoy the versatility of canned tuna!