Easy Canned Tuna Recipes
Published 2026-10-28
Canned tuna is one of the cheapest and fastest sources of protein you can keep in the pantry. A few cans and some basics like mayonnaise, bread, pasta or rice can cover lunches and dinners all week. These ideas need little cooking and work with any common style of canned tuna, from budget chunk light to solid white albacore.
Classic tuna salad, three ways
For the basic version, drain a can, flake it with a fork and mix with mayonnaise, a little mustard, diced celery and black pepper. For a tangy twist, add chopped pickles or relish. For a lighter option, use plain Greek yogurt in place of some of the mayonnaise. Serve on bread, in a wrap, stuffed in a tomato or with crackers as a quick snack.
Tuna melts and wraps
Spread tuna salad on bread or an English muffin, top with a slice of cheddar or American cheese, and toast in a skillet or toaster oven until the cheese melts. For a wrap, add lettuce, tomato and shredded cheese to a tortilla. These are hearty enough for dinner when served with a can of tomato soup on the side.
Pasta, rice and casseroles
Tuna pasta is a simple pantry meal: toss cooked pasta with olive oil, garlic, a can of drained tuna, lemon juice and black pepper. Tuna noodle casserole combines egg noodles, cream of mushroom soup, peas and tuna under a crunchy topping of crushed crackers or breadcrumbs. Tuna and rice bowls with soy sauce, mayonnaise and sliced vegetables are another fast option.
Tuna patties
Mix two drained cans of tuna with an egg, breadcrumbs or crushed crackers, a spoonful of mayonnaise and seasonings, form into patties and pan-fry until golden on both sides. Serve on buns or with a salad. Store unopened cans in a cool, dry place; once opened, move leftovers to a covered container in the refrigerator and use them within a few days.
Make-ahead lunches
Mix a batch of tuna salad on Sunday and portion it into small containers for the first few days of the week. Keep crackers or bread separate so they stay crisp.
