30+ Delicious Holiday Low Sodium Tuna Recipes for a Healthy Celebration

The holiday season is a time for gathering with loved ones, sharing stories, and indulging in hearty meals.

However, for those who are mindful of their sodium intake, holiday meals can present a challenge.

High sodium levels are often hidden in holiday dishes, making it difficult to enjoy festive foods without compromising health.

That’s where these 30+ low sodium tuna recipes come in. Tuna, a versatile and protein-packed ingredient, is perfect for creating flavorful, nutrient-rich holiday dishes that won’t break the bank when it comes to sodium content.

From appetizers to main courses and even light salads, these recipes are designed to offer a healthy, yet indulgent taste of the season.

Whether you’re hosting a holiday feast or simply looking for a lighter alternative to your traditional menu, these recipes will keep everyone satisfied and feeling their best.

30+ Delicious Holiday Low Sodium Tuna Recipes for a Healthy Celebration

Navigating the holiday season with dietary restrictions can feel like a challenge, but it doesn’t have to be.

With these 30+ holiday low sodium tuna recipes, you can create dishes that are just as festive, flavorful, and fulfilling as their higher-sodium counterparts.

Tuna’s adaptability makes it a perfect choice for a variety of holiday dishes—from hearty mains to light snacks and refreshing salads.

By choosing recipes that prioritize fresh ingredients, natural flavors, and thoughtful seasoning, you can serve meals that everyone will enjoy without worrying about excess sodium.

So, this holiday season, let your meals shine with the goodness of healthy, low-sodium tuna recipes that celebrate the season and support your well-being.

Holiday Low-Sodium Tuna Salad with Cranberries and Apples

A festive twist on a classic tuna salad, this recipe combines the savory flavor of tuna with the sweetness of dried cranberries and crisp apples. It’s perfect for a holiday brunch or light appetizer that keeps the sodium levels low but the flavors high.

Ingredients:

• 1 can low-sodium tuna (drained)
• 1/2 cup plain Greek yogurt (unsalted)
• 1/4 cup diced celery
• 1/4 cup diced apple (Granny Smith works well)
• 2 tbsp dried cranberries (unsweetened, if available)
• 1 tsp Dijon mustard (low-sodium or sodium-free)
• 1/4 tsp black pepper
• 1/2 tsp fresh lemon juice
• Optional: fresh parsley for garnish

Instructions:

1. In a medium-sized mixing bowl, combine the tuna, Greek yogurt, and Dijon mustard until well mixed.
2. Stir in the diced celery, apple, and cranberries.
3. Add the black pepper and lemon juice, mixing gently to incorporate.
4. Chill for at least 20 minutes to allow the flavors to meld.
5. Serve on a bed of greens, as a sandwich filling, or with low-sodium crackers.

This holiday tuna salad strikes a delightful balance between sweet and savory. The cranberries and apples lend it a festive, vibrant touch, making it a go-to dish for gatherings. It’s creamy, refreshing, and a healthy low-sodium choice for the season.

Low-Sodium Tuna-Stuffed Bell Peppers

A stunning dish for the holiday table, these tuna-stuffed bell peppers bring color, nutrition, and a rich flavor profile with zero guilt. The combination of tuna, veggies, and seasonings ensures a light yet satisfying dish.

Ingredients:

• 3 medium bell peppers (any color, halved and deseeded)
• 1 can low-sodium tuna (drained)
• 1/2 cup cooked quinoa
• 1/4 cup diced red onion
• 1/4 cup shredded carrots
• 2 tbsp low-sodium mayonnaise
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1 tsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the halved bell peppers lightly with olive oil and place them cut side up on a baking sheet. Bake for 10 minutes to soften slightly.
3. In a mixing bowl, combine tuna, cooked quinoa, red onion, shredded carrots, mayonnaise, paprika, garlic powder, and black pepper.
4. Fill each bell pepper half with the tuna mixture.
5. Return to the oven and bake for 15-20 minutes until the filling is warmed through.
6. Garnish with fresh parsley or a sprinkle of lemon zest if desired.

These stuffed peppers are as beautiful as they are tasty, with a rich tuna filling that pairs perfectly with the sweetness of baked bell peppers. They’re ideal for a holiday appetizer or main dish that looks impressive without the sodium overload.

Festive Low-Sodium Tuna Patties

These golden tuna patties are a holiday treat that is as versatile as it is flavorful. Perfect for serving as an appetizer, main course, or slider filling, they’re packed with protein and festive flair.

Ingredients:

• 1 can low-sodium tuna (drained)
• 1/2 cup breadcrumbs (unsalted or homemade)
• 1 egg, lightly beaten
• 2 tbsp plain Greek yogurt (unsalted)
• 1/4 cup diced green onions
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tsp lemon zest
• 2 tbsp olive oil (for frying)

Instructions:

1. In a mixing bowl, combine the tuna, breadcrumbs, egg, Greek yogurt, green onions, black pepper, garlic powder, and lemon zest. Mix until just combined.
2. Shape the mixture into 6-8 small patties.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Fry the patties for 3-4 minutes on each side, or until golden brown and crispy.
5. Serve warm with a dollop of unsalted yogurt or a squeeze of fresh lemon.

These patties are delightfully crispy on the outside and tender on the inside, offering a comforting and wholesome bite. Their mild seasoning lets the tuna shine, making them an adaptable addition to your holiday menu.

Low-Sodium Tuna and Spinach Frittata

A hearty and nutritious holiday breakfast or brunch option, this frittata pairs the protein-rich goodness of tuna with the earthiness of spinach. It’s light yet satisfying, perfect for starting off your festive day with a nutritious dish.

Ingredients:

• 1 can low-sodium tuna (drained)
• 4 large eggs
• 1/2 cup low-fat milk or unsweetened plant-based milk
• 1/2 cup fresh spinach, chopped
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 cup reduced-fat shredded cheese (optional, choose a low-sodium variety)
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, add the olive oil and sauté the diced onion and red bell pepper until softened, about 3-4 minutes.
3. Add the chopped spinach and cook for 1-2 minutes until wilted.
4. In a mixing bowl, whisk together the eggs and milk. Add black pepper and smoked paprika.
5. Stir in the drained tuna and sautéed vegetables. Pour the mixture into an oven-safe skillet or baking dish.
6. Sprinkle the shredded cheese on top if using.
7. Bake for 20-25 minutes or until the frittata is set and lightly golden on top.
8. Let cool for a few minutes before slicing and serving.

This frittata is an easy, nutrient-packed dish that’s perfect for holiday mornings. With the flavors of tuna, spinach, and a hint of paprika, it’s both satisfying and low in sodium. The optional cheese adds richness, but even without it, this dish shines as a nutritious, tasty choice.

Low-Sodium Tuna Stuffed Tomatoes

A simple, elegant dish that’s perfect for holiday appetizers or a light starter. These tomatoes are filled with a savory tuna mix, offering a burst of flavor in each bite.

Ingredients:

• 4 large tomatoes (ripe but firm)
• 1 can low-sodium tuna (drained)
• 1/4 cup plain Greek yogurt (unsalted)
• 2 tbsp diced cucumber
• 2 tbsp diced red onion
• 1 tbsp chopped fresh dill or parsley
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 tsp lemon juice

Instructions:

1. Slice the tops off the tomatoes and scoop out the insides, leaving enough flesh to keep the tomato sturdy. Set aside the scooped-out pulp for another use, like making tomato sauce.
2. In a bowl, combine the drained tuna, Greek yogurt, diced cucumber, red onion, dill, black pepper, garlic powder, and lemon juice. Mix until well combined.
3. Gently spoon the tuna mixture into each tomato, filling them generously.
4. Garnish with additional dill or parsley before serving.

These stuffed tomatoes are vibrant, refreshing, and packed with flavor. The blend of tuna, yogurt, and herbs offers a light but filling bite, making them an elegant choice for holiday spreads. Their bright color and simple preparation ensure they’ll be a crowd-pleaser.

Low-Sodium Tuna and Vegetable Casserole

A comforting casserole that makes for a perfect holiday main dish, combining tuna with hearty vegetables and a crunchy topping. It’s ideal for serving as a light, low-sodium option that satisfies without being too heavy.

Ingredients:

• 1 can low-sodium tuna (drained)
• 1 cup cooked brown rice or quinoa
• 1 cup steamed broccoli florets
• 1/2 cup diced carrots
• 1/2 cup low-fat milk or unsweetened plant-based milk
• 1 tbsp whole wheat flour
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup low-sodium bread crumbs
• 1 tbsp grated Parmesan cheese (optional)
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, heat the olive oil over medium heat. Add the whole wheat flour and stir for about 1 minute until slightly toasted. Slowly whisk in the milk until the mixture thickens to a creamy consistency. Remove from heat.
3. In a mixing bowl, combine the cooked brown rice or quinoa, steamed broccoli, diced carrots, and drained tuna. Add the creamy sauce and stir to coat. Season with black pepper and thyme.
4. Transfer the mixture to a baking dish and top with bread crumbs and Parmesan cheese if using.
5. Bake for 20-25 minutes or until the top is golden brown and the casserole is heated through.
6. Let cool for 5 minutes before serving.

This casserole is a perfect holiday dish that brings together comforting flavors with a light, low-sodium twist. The crunchy breadcrumb topping adds texture, while the creamy sauce brings it all together. It’s a dish that’s sure to be enjoyed by guests of all ages.

Low-Sodium Tuna and Herb Stuffed Mushrooms

These stuffed mushrooms are a perfect holiday appetizer with their savory tuna filling and the earthy taste of mushrooms. They’re simple to make, visually appealing, and ideal for serving at festive gatherings.

Ingredients:

• 12 large white or cremini mushrooms (stems removed and finely chopped)
• 1 can low-sodium tuna (drained)
• 1/4 cup low-fat cream cheese or plain Greek yogurt (unsalted)
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped green onions
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup whole wheat breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, add the olive oil and the chopped mushroom stems. Cook for 3-4 minutes until they start to soften.
3. In a mixing bowl, combine the drained tuna, low-fat cream cheese or Greek yogurt, parsley, green onions, black pepper, and garlic powder. Stir in the cooked mushroom stems.
4. Stuff each mushroom cap with the tuna mixture and place them on a baking sheet lined with parchment paper.
5. Sprinkle whole wheat breadcrumbs over the top of each stuffed mushroom.
6. Bake for 15-20 minutes or until the mushrooms are tender and the tops are golden.
7. Serve warm with a sprinkle of fresh parsley.

These tuna-stuffed mushrooms make an elegant and satisfying appetizer. The creamy filling with hints of parsley and green onions, paired with the tender mushrooms, creates a holiday bite that’s flavorful and low in sodium.

Low-Sodium Tuna Pasta Salad with Red Pepper and Spinach

A festive, colorful pasta salad that’s perfect for holiday potlucks and gatherings. This dish combines tuna with fresh vegetables and whole-grain pasta for a hearty, yet refreshing, salad option.

Ingredients:

• 2 cups whole-grain pasta (penne or rotini)
• 1 can low-sodium tuna (drained)
• 1/2 cup diced red bell pepper
• 1/2 cup baby spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup diced cucumber
• 2 tbsp low-sodium Italian dressing or homemade lemon vinaigrette
• 1/4 tsp black pepper
• 1 tbsp chopped fresh basil (optional)

Instructions:

1. Cook the whole-grain pasta according to the package instructions until al dente. Drain and set aside to cool.
2. In a large mixing bowl, combine the cooled pasta, drained tuna, diced red bell pepper, chopped spinach, cherry tomatoes, and cucumber.
3. Add the low-sodium Italian dressing or homemade lemon vinaigrette and mix gently to coat.
4. Season with black pepper and sprinkle fresh basil on top if using.
5. Chill in the refrigerator for at least 30 minutes before serving.

This pasta salad is perfect for holiday buffets and picnics, offering a delightful blend of flavors and textures. The combination of the tuna, fresh vegetables, and whole-grain pasta makes it filling yet light, perfect for those seeking lower sodium options.

Low-Sodium Tuna and Sweet Potato Cakes

These tuna and sweet potato cakes are a twist on traditional fish cakes, providing a holiday-worthy dish that is healthy, flavorful, and low in sodium. They’re great for serving as a main course or a hearty side dish.

Ingredients:

• 1 can low-sodium tuna (drained)
• 1 large sweet potato (peeled and cubed)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 egg, beaten
• 1/2 cup whole wheat breadcrumbs
• 2 tbsp olive oil (for frying)

Instructions:

1. Boil or steam the sweet potato cubes until fork-tender, about 10-12 minutes. Drain and mash in a mixing bowl.
2. Add the drained tuna, chopped red onion, cilantro, black pepper, and paprika to the sweet potato. Mix well.
3. Add the beaten egg and mix to bind the ingredients. Gradually fold in the whole wheat breadcrumbs until the mixture holds its shape.
4. Form the mixture into 6-8 small patties.
5. Heat the olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side or until golden brown and crispy.
6. Serve with a squeeze of fresh lemon juice or a side of low-sodium dipping sauce.

These sweet potato and tuna cakes are a unique holiday dish that offers a sweet and savory flavor combination. The sweet potato adds natural sweetness and a rich texture, while the tuna provides protein, making them a perfect addition to a festive table that’s both nutritious and low in sodium.

Low-Sodium Tuna and Avocado Wraps

These light and refreshing wraps are perfect for a holiday lunch or a quick and healthy snack. Combining the creamy texture of avocado with the protein of tuna, these wraps are both satisfying and packed with nutrients.

Ingredients:

• 1 can low-sodium tuna (drained)
• 1 ripe avocado, mashed
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 1 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 4 whole wheat tortillas or low-sodium wraps
• 1 cup mixed salad greens

Instructions:

1. In a mixing bowl, combine the drained tuna, mashed avocado, diced red onion, cucumber, lemon juice, black pepper, and smoked paprika. Mix until well combined.
2. Lay out the whole wheat tortillas on a flat surface.
3. Place a handful of mixed salad greens in the center of each tortilla.
4. Spoon an equal amount of the tuna and avocado mixture onto each wrap.
5. Fold the sides of the tortilla over the filling and roll tightly to create a wrap.
6. Slice the wraps in half and serve immediately, or wrap them in foil for later use.

These tuna and avocado wraps are a great holiday option for those who want something fresh and light but still satisfying. The creamy avocado and the mild flavor of tuna create a filling, nutritious combination that is perfect for a busy holiday season.

Low-Sodium Tuna and Quinoa Stuffed Bell Peppers

These stuffed bell peppers are a beautiful, colorful dish that’s perfect for holiday dining. Filled with protein-rich tuna and nutrient-dense quinoa, they’re both hearty and healthy.

Ingredients:

• 4 large bell peppers (any color)
• 1 can low-sodium tuna (drained)
• 1 cup cooked quinoa
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/2 cup shredded reduced-fat mozzarella cheese (optional)
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
3. In a mixing bowl, combine the drained tuna, cooked quinoa, diced tomatoes, diced red onion, black pepper, oregano, and garlic powder. Mix well.
4. Spoon the tuna and quinoa mixture into each bell pepper, pressing down gently to fill them completely.
5. Top each stuffed pepper with a sprinkle of mozzarella cheese if using.
6. Drizzle a little olive oil over the peppers and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve warm, garnished with fresh parsley or basil.

These stuffed bell peppers are a perfect holiday main dish that’s visually appealing and full of flavor. The combination of tuna, quinoa, and tomatoes provides a satisfying and nutrient-rich filling, making this dish a healthy alternative for holiday meals.

Low-Sodium Tuna and Sweet Corn Salad

This light, colorful salad is perfect for a holiday side dish or a main course when served with a side of whole-grain crackers or bread. It’s quick to make, refreshing, and ideal for those seeking low-sodium options.

Ingredients:

• 1 can low-sodium tuna (drained)
• 1 cup fresh or frozen sweet corn (thawed)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup diced red bell pepper
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 1/4 tsp cumin powder
• 2 tbsp low-fat plain Greek yogurt (optional for creaminess)

Instructions:

1. In a large mixing bowl, combine the drained tuna, sweet corn, cherry tomatoes, cucumber, red bell pepper, and cilantro.
2. Add the lemon juice, black pepper, and cumin powder. Mix gently until all ingredients are combined.
3. For a creamier salad, add the Greek yogurt and mix until incorporated.
4. Chill in the refrigerator for 15-20 minutes before serving.

This tuna and sweet corn salad is a vibrant addition to any holiday spread. The combination of crunchy vegetables, sweet corn, and tuna creates a satisfying salad with layers of flavor. The lemon juice and cumin provide a touch of brightness and warmth, making it an excellent choice for those looking for a low-sodium holiday dish.

Low-Sodium Tuna and Spinach Frittata

This frittata is a simple yet elegant dish perfect for brunch or a light holiday meal. The combination of tuna and spinach makes it rich in protein and nutrients, while the eggs provide a hearty base that’s perfect for any gathering.

Ingredients:

• 1 can low-sodium tuna (drained and flaked)
• 4 large eggs
• 1/2 cup fresh spinach, chopped
• 1/4 cup diced red bell pepper
• 1/4 cup low-fat feta cheese, crumbled (optional)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet over medium heat, add the olive oil and sauté the chopped spinach and red bell pepper for 2-3 minutes, until they are tender.
3. In a bowl, whisk the eggs and season with black pepper and garlic powder.
4. Add the flaked tuna to the egg mixture and stir to combine.
5. Pour the egg and tuna mixture into the skillet with the vegetables. Sprinkle the crumbled feta cheese on top, if using.
6. Cook on the stove for 3-4 minutes until the edges start to set, then transfer the skillet to the oven.
7. Bake for 10-12 minutes or until the eggs are fully cooked and the top is golden brown.
8. Slice and serve warm.

This tuna and spinach frittata is a flavorful holiday dish that feels special without requiring too much time in the kitchen. It’s protein-packed, visually appealing, and can be served hot or at room temperature, making it perfect for holiday brunches or gatherings.

Low-Sodium Tuna and Cucumber Bites

These tuna and cucumber bites are perfect for holiday appetizers or a light snack. They are refreshing, easy to make, and pair well with a glass of sparkling water or a light, low-sodium beverage.

Ingredients:

• 1 can low-sodium tuna (drained and flaked)
• 1/4 cup low-fat plain Greek yogurt
• 1 tbsp fresh dill, chopped
• 1/4 tsp black pepper
• 1/4 tsp lemon zest
• 1 large cucumber, sliced into 1/4-inch rounds
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. In a mixing bowl, combine the flaked tuna, Greek yogurt, chopped dill, black pepper, and lemon zest. Mix well until fully combined.
2. Arrange the cucumber slices on a serving tray.
3. Spoon a small amount of the tuna mixture onto each cucumber slice.
4. Drizzle the lemon juice over the top of each bite and garnish with a sprinkle of fresh parsley.
5. Serve immediately.

These tuna and cucumber bites are a healthy and refreshing holiday appetizer that’s sure to please guests. The creamy, tangy filling pairs perfectly with the crisp cucumber, creating a delightful combination of textures and flavors.

Low-Sodium Tuna and Cauliflower Rice Skillet

This low-sodium tuna and cauliflower rice skillet is a quick and easy holiday main course that’s filling, flavorful, and perfect for those looking to keep sodium intake in check. With the added crunch of fresh vegetables and the heartiness of tuna, it’s a festive dish that doesn’t compromise on taste.

Ingredients:

• 1 can low-sodium tuna (drained and flaked)
• 2 cups cauliflower rice
• 1/2 cup diced zucchini
• 1/4 cup diced carrots
• 1/4 cup chopped green onions
• 1 tbsp low-sodium soy sauce or liquid aminos
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp olive oil
• 1/2 tsp sesame seeds (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced zucchini and carrots and sauté for 3-4 minutes until they are slightly tender.
2. Add the cauliflower rice to the skillet and cook for an additional 5 minutes, stirring frequently.
3. Stir in the flaked tuna, green onions, black pepper, and garlic powder. Cook for 2-3 minutes, allowing the flavors to meld.
4. Add the low-sodium soy sauce or liquid aminos and mix until evenly distributed.
5. Sprinkle sesame seeds over the top, if using, and serve warm.

This tuna and cauliflower rice skillet is a perfect holiday meal for those looking for something both nourishing and light. The combination of vegetables, tuna, and cauliflower rice creates a dish that’s full of flavor and texture, making it a great addition to any festive table.

Note: More recipes​ are coming soon!