35+ Quick and Tasty Saturday Low-Sodium Tuna Recipes to Satisfy

If you’re looking for ways to eat healthier without sacrificing flavor, tuna can be your best friend.

Packed with protein and omega-3 fatty acids, tuna is a versatile, nutritious, and affordable choice for anyone trying to maintain a low-sodium diet.

Whether you’re cooking for yourself or hosting a gathering, tuna’s adaptability allows it to shine in a variety of dishes, from hearty salads to savory snacks.

In this blog post, we’ve compiled over 35 exciting and creative low-sodium tuna recipes that will leave you feeling satisfied and nourished on any Saturday.

No more worrying about extra sodium in your meals — these recipes are designed to be flavorful while keeping your sodium intake in check.

So whether you’re a seasoned home cook or just starting your journey to healthier meals, you’ll find something in this collection that suits your taste and dietary needs.

Let’s dive into these delicious, heart-healthy, and easy-to-make tuna recipes for your next Saturday feast!

35+ Quick and Tasty Saturday Low-Sodium Tuna Recipes to Satisfy

Finding satisfying, low-sodium meals doesn’t have to be complicated. With the right ingredients and a little creativity, you can enjoy tuna in countless ways without compromising on taste.

Whether you’re looking for a refreshing salad, a hearty wrap, or a savory stir-fry, these 35+ low-sodium tuna recipes offer something for everyone.

They’re perfect for a Saturday lunch or dinner, and they’re sure to keep your health goals on track without sacrificing flavor.

So go ahead and explore these healthy, flavorful options to add variety to your meals. With tuna as your star ingredient, you can create wholesome dishes that are as satisfying as they are good for you.

Enjoy cooking and eating your way to a healthier lifestyle with these low-sodium recipes!

Mediterranean Tuna Salad Wraps

This vibrant Mediterranean-inspired recipe combines the rich flavors of olives, cherry tomatoes, and herbs with low-sodium tuna to create a nutritious and satisfying wrap. Ideal for a quick lunch or light dinner, it’s packed with protein, healthy fats, and fiber to keep you fueled for your weekend activities. The use of Greek yogurt instead of mayonnaise keeps it light and heart-healthy.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 1/4 cup plain Greek yogurt
• 1/4 cup diced cucumber
• 1/4 cup halved cherry tomatoes
• 2 tablespoons chopped Kalamata olives (optional, for minimal sodium)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 4 large whole-grain tortillas
• 1 cup fresh spinach leaves

Instructions:

1. In a medium mixing bowl, combine the drained tuna, Greek yogurt, cucumber, cherry tomatoes, Kalamata olives, olive oil, lemon juice, black pepper, and oregano. Mix until well combined.
2. Warm the tortillas slightly for easy folding.
3. Spread an even portion of the tuna mixture onto each tortilla.
4. Add a layer of fresh spinach leaves.
5. Roll the tortillas tightly into wraps and secure with a toothpick if needed.
6. Slice each wrap in half and serve immediately.

These Mediterranean Tuna Salad Wraps are an effortless and delicious way to elevate your weekend meals. Their refreshing taste and minimal preparation time make them perfect for busy Saturdays. Pair with a side of fresh fruit or a light soup for a balanced, low-sodium meal that the whole family will enjoy.

Spicy Tuna-Stuffed Bell Peppers

Turn your ordinary bell peppers into a flavorful and nutritious meal by stuffing them with a spicy tuna mixture. This recipe is low in sodium but high in taste, thanks to the use of chili flakes, garlic, and fresh herbs. Baked to perfection, these peppers are ideal for a casual Saturday dinner when you want something hearty yet health-conscious.

Ingredients:

• 3 large bell peppers (any color)
• 2 cans of low-sodium tuna, drained
• 1/2 cup cooked quinoa
• 1/4 cup diced onion
• 1 garlic clove, minced
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 cup unsalted tomato sauce
• 2 tablespoons chopped parsley
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
3. In a mixing bowl, combine the tuna, quinoa, onion, garlic, chili flakes, paprika, black pepper, tomato sauce, and parsley. Mix well.
4. Stuff each bell pepper with the tuna mixture, pressing it down gently to fill completely.
5. Place the stuffed peppers in a baking dish, drizzle with olive oil, and cover the dish with foil.
6. Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 10 minutes to lightly brown the tops.
7. Serve warm, garnished with extra parsley if desired.

These Spicy Tuna-Stuffed Bell Peppers are a crowd-pleasing dish that delivers bold flavors without compromising your low-sodium goals. The combination of spicy tuna and tender bell peppers makes this recipe a standout, whether enjoyed solo or with a simple green salad.

Asian-Inspired Tuna Lettuce Cups

Light, fresh, and bursting with flavor, these Asian-inspired tuna lettuce cups are a fantastic low-carb, low-sodium alternative to traditional tuna salads. Ginger, sesame oil, and fresh vegetables lend a delicate balance of tangy and savory notes, making this dish perfect for a healthy Saturday snack or appetizer.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 1/4 cup grated carrot
• 1/4 cup diced red bell pepper
• 1/4 cup sliced green onion
• 1 tablespoon low-sodium soy sauce or coconut aminos
• 1 teaspoon sesame oil
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon black pepper
• 1 head of butter lettuce, leaves separated
• Optional garnish: sesame seeds or fresh cilantro

Instructions:

1. In a medium bowl, mix the tuna, grated carrot, diced bell pepper, green onion, soy sauce, sesame oil, ginger, and black pepper until well combined.
2. Wash and pat dry the butter lettuce leaves.
3. Spoon the tuna mixture into the center of each lettuce leaf.
4. Sprinkle with sesame seeds or fresh cilantro for garnish.
5. Serve immediately or chill for 10 minutes for a refreshing cold bite.

These Asian-Inspired Tuna Lettuce Cups are as visually appealing as they are delicious. Their crisp texture and tangy flavor make them a delightful way to enjoy tuna without adding unnecessary sodium. Perfect for entertaining or a light, guilt-free snack, they’re sure to become a Saturday favorite.

Tuna & Avocado Quinoa Salad

This Tuna & Avocado Quinoa Salad is a refreshing, nutrient-packed dish that combines the richness of avocado with the lightness of quinoa and the lean protein of tuna. The low-sodium tuna pairs perfectly with creamy avocado and crunchy vegetables, creating a satisfying salad that’s perfect for a healthy weekend lunch. This salad is full of healthy fats, fiber, and protein, making it a great choice for maintaining energy throughout the day.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 1 cup cooked quinoa, cooled
• 1 ripe avocado, diced
• 1/4 cup diced cucumber
• 1/4 cup diced red bell pepper
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions:

1. In a large mixing bowl, combine the drained tuna, cooked quinoa, avocado, cucumber, red bell pepper, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, black pepper, and paprika.
3. Pour the dressing over the tuna and quinoa mixture, gently tossing everything together until well coated.
4. Serve immediately, or refrigerate for 15-20 minutes for a chilled salad.
5. Garnish with extra cilantro if desired.

The Tuna & Avocado Quinoa Salad offers a fresh, fulfilling option for anyone looking to eat healthy without sacrificing flavor. The blend of creamy avocado and quinoa complements the tuna perfectly, while the dressing adds a zesty finish. This salad makes for an ideal meal prep dish for your weekend, providing a hearty, low-sodium, and satisfying option that’s perfect for lunch or dinner.

Tuna-Stuffed Zucchini Boats

These Tuna-Stuffed Zucchini Boats are a creative, low-sodium, and keto-friendly meal that provides a delightful combination of tender zucchini, savory tuna, and melted cheese. The zucchini acts as the perfect vessel for a flavorful filling, making this a perfect option for a lighter dinner on a Saturday evening.

Ingredients:

• 2 medium zucchinis
• 2 cans of low-sodium tuna, drained
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped onion
• 1/4 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the seeds, creating boats. Place them on a baking sheet.
3. In a bowl, combine the tuna, Greek yogurt, Dijon mustard, onion, garlic powder, black pepper, and half of the mozzarella cheese. Mix until well combined.
4. Spoon the tuna mixture evenly into each zucchini boat.
5. Drizzle with olive oil and sprinkle with the remaining mozzarella cheese.
6. Bake for 20-25 minutes, until the zucchini is tender and the cheese is melted and golden.
7. Garnish with chopped fresh parsley before serving.

These Tuna-Stuffed Zucchini Boats offer a healthy, low-sodium twist on a comfort food classic. The zucchini boats provide a satisfying base, while the creamy tuna filling adds protein and flavor. With minimal prep time and full of nutritious ingredients, this dish is a great choice for a low-sodium dinner that will leave you feeling satisfied and energized for your weekend plans.

Tuna & Sweet Potato Cakes

These Tuna & Sweet Potato Cakes are a delicious and nutritious way to enjoy tuna in a new form. They feature low-sodium tuna combined with nutrient-rich sweet potatoes, offering a balance of flavors and textures that’s perfect for a light Saturday dinner. Packed with protein, fiber, and healthy carbohydrates, these cakes are both filling and satisfying.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 1 large sweet potato, peeled and mashed
• 1/4 cup finely chopped onion
• 1 egg
• 1 tablespoon Dijon mustard
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup whole-wheat breadcrumbs
• 1 tablespoon olive oil (for cooking)

Instructions:

1. In a large mixing bowl, combine the drained tuna, mashed sweet potato, chopped onion, egg, Dijon mustard, black pepper, and paprika. Stir in the breadcrumbs until the mixture holds together.
2. Form the mixture into small patties.
3. Heat the olive oil in a skillet over medium heat.
4. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. Serve warm with a side of greens or a light dipping sauce of your choice.

These Tuna & Sweet Potato Cakes are a flavorful, healthy alternative to traditional fried cakes. The combination of tuna and sweet potato gives a natural sweetness and hearty texture, while the spices add depth to each bite. They’re an excellent choice for anyone looking for a low-sodium, high-protein meal that’s also satisfying and easy to prepare. Enjoy these cakes with a light salad or steamed veggies for a complete, balanced meal.

Tuna & Cucumber Sushi Rolls

These Tuna & Cucumber Sushi Rolls are a creative way to enjoy low-sodium tuna in a Japanese-inspired dish. Light, fresh, and packed with flavor, they’re perfect for a healthy Saturday meal or appetizer. The cucumber provides a crunchy texture that complements the smoothness of avocado and the rich taste of tuna, while the sushi rice adds a slight sweetness to balance the savory filling. These rolls are simple to make and great for anyone looking for a low-sodium, protein-packed option.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 1 cup cooked sushi rice
• 2 tablespoons rice vinegar
• 1 teaspoon sugar (optional)
• 1/4 teaspoon salt
• 1/2 cucumber, julienned
• 1 ripe avocado, sliced
• 4 sheets nori (seaweed)
• 1 tablespoon low-sodium soy sauce (for dipping)
• 1/4 teaspoon sesame seeds (optional)

Instructions:

1. In a small bowl, combine the cooked sushi rice with rice vinegar, sugar (if using), and salt. Stir to combine, then let the rice cool slightly.
2. Place a sheet of nori on a bamboo sushi mat, shiny side down.
3. Spread a thin layer of rice over the nori, leaving about 1 inch at the top edge free of rice.
4. In a horizontal line near the center of the rice, arrange a few slices of cucumber, avocado, and a spoonful of tuna.
5. Roll the sushi tightly using the bamboo mat, pressing gently to ensure the roll holds together.
6. Using a sharp knife, slice the roll into bite-sized pieces.
7. Repeat with the remaining nori sheets and ingredients.
8. Serve with low-sodium soy sauce and a sprinkle of sesame seeds if desired.

These Tuna & Cucumber Sushi Rolls are a delightful and refreshing way to enjoy tuna without added sodium. The simplicity of the ingredients allows the fresh flavors to shine, while the sushi rice adds just enough sweetness to balance the richness of the tuna. This dish is perfect for anyone looking for a healthy, low-sodium alternative to traditional sushi, and it’s fun to make as a weekend activity or light dinner.

Lemon-Dill Tuna Patties

These Lemon-Dill Tuna Patties are a zesty and flavorful twist on traditional tuna cakes. Infused with fresh lemon and dill, they bring bright and aromatic flavors to the dish while remaining low in sodium. These patties are perfect for a Saturday lunch or dinner, offering a light yet satisfying meal that’s high in protein and full of fresh herbs. Serve them with a side of leafy greens or roasted vegetables for a complete, nutritious meal.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 1/2 cup whole-wheat breadcrumbs
• 1 egg
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for cooking)
• Fresh parsley (for garnish)

Instructions:

1. In a large mixing bowl, combine the drained tuna, breadcrumbs, egg, dill, lemon juice, lemon zest, and black pepper. Mix well until the ingredients are fully combined and form a cohesive dough.
2. Shape the mixture into small patties, about 1 inch thick.
3. Heat olive oil in a skillet over medium heat.
4. Cook the patties for 3-4 minutes per side, or until golden brown and crispy.
5. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
6. Garnish with fresh parsley and serve immediately.

These Lemon-Dill Tuna Patties are a refreshing, low-sodium alternative to traditional tuna cakes. The fresh lemon and dill add a burst of flavor, making them a delightful choice for anyone looking for a light yet filling meal. They’re versatile enough to serve as an appetizer, snack, or main course, and can be enjoyed with a simple side of vegetables or a light salad for a complete, healthy meal.

Tuna & Spinach Frittata

A Tuna & Spinach Frittata is an excellent low-sodium, high-protein meal that works well for breakfast, lunch, or dinner. The combination of nutrient-packed spinach and protein-rich tuna makes this frittata a satisfying and wholesome dish to start your Saturday. With minimal preparation and cooking time, it’s a great option for busy mornings or when you want a comforting meal that doesn’t compromise on health.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/4 cup low-fat milk
• 1/4 cup shredded cheddar cheese (optional)
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a non-stick, oven-safe skillet over medium heat.
3. Add the spinach to the skillet and sauté until wilted, about 2-3 minutes.
4. In a separate bowl, whisk together the eggs, milk, garlic powder, and black pepper.
5. Stir in the drained tuna and pour the egg mixture over the spinach in the skillet.
6. Cook on the stovetop for 3-4 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set in the center.
8. Remove from the oven and let it cool slightly before slicing.
9. Garnish with fresh parsley and serve warm.

This Tuna & Spinach Frittata is a protein-packed, low-sodium meal that’s quick to prepare and full of flavor. The combination of tuna and spinach provides a satisfying and nutritious option for any meal of the day. Whether served for breakfast or a light dinner, it’s a versatile dish that can be enjoyed on a busy Saturday or as a hearty meal prep option.

Tuna & Roasted Vegetable Bowl

This Tuna & Roasted Vegetable Bowl is a wholesome, low-sodium meal that combines the heartiness of roasted vegetables with the protein-packed goodness of tuna. Perfect for a satisfying and nutrient-dense lunch or dinner, the dish is bursting with flavor from roasted carrots, sweet potatoes, and bell peppers, making it a delicious and balanced choice for a healthy Saturday meal. It’s simple to prepare, customizable, and full of textures that are both filling and delicious.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 1 large sweet potato, diced
• 1 red bell pepper, diced
• 1 cup baby carrots, halved
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 cups mixed greens (e.g., spinach or arugula)
• 1 tablespoon balsamic vinegar (for drizzling)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the diced sweet potato, bell pepper, and carrots with olive oil, dried thyme, garlic powder, black pepper, and paprika. Spread them evenly on the baking sheet.
3. Roast the vegetables in the oven for 25-30 minutes, or until they are tender and lightly browned, stirring once halfway through.
4. While the vegetables are roasting, prepare the tuna by draining it and placing it in a bowl. Flake it with a fork.
5. Once the vegetables are ready, assemble the bowl by layering the roasted vegetables and mixed greens.
6. Top with the flaked tuna, and drizzle with balsamic vinegar before serving.

This Tuna & Roasted Vegetable Bowl is the perfect healthy, low-sodium meal that’s both satisfying and easy to prepare. The roasted vegetables bring out natural sweetness and depth of flavor, while the tuna provides a lean source of protein. It’s a versatile dish that can be enjoyed warm or cold, making it ideal for meal prepping for the weekend or as a quick dinner option.

Tuna & Egg Salad Lettuce Wraps

These Tuna & Egg Salad Lettuce Wraps are a light and refreshing way to enjoy a classic tuna salad without the added sodium or heavy calories of traditional mayo-based salads. The boiled eggs provide extra protein and creaminess, while the crisp lettuce wraps serve as a refreshing alternative to bread. Perfect for a healthy and satisfying Saturday lunch, these wraps are full of flavor and come together in just minutes.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 2 hard-boiled eggs, chopped
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 8 large lettuce leaves (such as butter or romaine lettuce)
• Fresh dill or parsley for garnish (optional)

Instructions:

1. In a medium bowl, combine the drained tuna, chopped hard-boiled eggs, Greek yogurt, Dijon mustard, lemon juice, black pepper, and paprika. Mix until well combined.
2. Carefully separate the lettuce leaves and wash them thoroughly. Pat dry with a paper towel.
3. Spoon the tuna and egg salad mixture onto each lettuce leaf.
4. Garnish with fresh dill or parsley if desired.
5. Serve immediately, or refrigerate for up to an hour before serving for a chilled snack.

These Tuna & Egg Salad Lettuce Wraps are a refreshing, low-sodium twist on a classic comfort food. The crisp lettuce wraps make them a light, refreshing option, while the tuna and egg salad provide plenty of protein and flavor. Ideal for anyone looking for a healthier alternative to traditional sandwiches, they’re quick to prepare and perfect for a light Saturday lunch or snack.

Tuna & Avocado Toast

Tuna & Avocado Toast is a nutritious and satisfying meal that’s both simple and full of flavor. Combining the richness of avocado with protein-packed tuna, it’s a perfect low-sodium meal for breakfast, brunch, or a light dinner. This recipe uses whole-grain toast as a base, providing fiber and healthy carbs while keeping the overall dish balanced and nourishing. The creamy avocado and tender tuna are a great combination that will leave you feeling energized and satisfied.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 1 ripe avocado, mashed
• 4 slices whole-grain bread
• 1 tablespoon olive oil (for toasting)
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Red pepper flakes for garnish (optional)

Instructions:

1. Toast the whole-grain bread slices to your preferred crispness.
2. While the bread is toasting, mash the ripe avocado with lemon juice, black pepper, and garlic powder in a small bowl.
3. Drain the tuna and flake it with a fork.
4. Spread the mashed avocado generously onto each piece of toast.
5. Top with a portion of flaked tuna.
6. Garnish with red pepper flakes for a little spice, if desired.
7. Serve immediately as a quick breakfast or light lunch.

Tuna & Avocado Toast is a delicious and nutritious low-sodium meal that’s perfect for any time of day. The creamy avocado complements the tuna beautifully, while the whole-grain toast adds a satisfying crunch. This simple yet flavorful dish is easy to prepare and can be enjoyed as a quick breakfast, lunch, or even a light dinner. Whether you’re looking for something quick or a wholesome meal to start your day, this recipe is both tasty and nutritious.

Tuna & Cabbage Stir-Fry

The Tuna & Cabbage Stir-Fry is a light, low-sodium dish that combines the richness of tuna with the crunch of cabbage, creating a flavorful and healthy meal. This stir-fry is quick to prepare and packed with vegetables, making it a perfect choice for a weekend lunch or dinner. It’s high in protein, fiber, and nutrients, and can be customized with your favorite veggies for a well-rounded meal that satisfies without overwhelming your taste buds with excess salt.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 4 cups shredded cabbage
• 1 small onion, thinly sliced
• 1/2 red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the onion, bell pepper, and garlic. Stir-fry for 3-4 minutes until the vegetables are softened.
3. Add the shredded cabbage and stir-fry for an additional 5-6 minutes, or until the cabbage wilts and begins to brown slightly.
4. Stir in the tuna, low-sodium soy sauce, ground ginger, black pepper, and rice vinegar. Cook for another 2-3 minutes until everything is well combined and heated through.
5. Garnish with sesame seeds before serving, if desired.

This Tuna & Cabbage Stir-Fry is a light, satisfying meal that’s both healthy and quick to prepare. The crunchy cabbage and sweet bell pepper pair perfectly with the tender tuna, while the soy sauce and rice vinegar provide just enough flavor without being too salty. It’s an excellent option for anyone looking for a low-sodium, protein-rich dish that doesn’t take much time to cook but still delivers plenty of flavor.

Tuna & Sweet Corn Salad

Tuna & Sweet Corn Salad is a vibrant, low-sodium dish that combines the natural sweetness of corn with the protein of tuna, creating a refreshing and healthy meal. This salad is quick to prepare and offers a balance of textures with crisp vegetables and tender tuna. Ideal for a Saturday picnic or light dinner, it’s a nutritious option that’s both satisfying and full of flavor.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 1 cup sweet corn kernels (fresh, frozen, or canned)
• 1/4 red onion, finely chopped
• 1/2 cucumber, diced
• 1/2 bell pepper, diced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• Fresh parsley or cilantro for garnish

Instructions:

1. In a large bowl, combine the drained tuna, sweet corn, red onion, cucumber, and bell pepper.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and black pepper.
3. Pour the dressing over the salad mixture and toss to combine.
4. Garnish with fresh parsley or cilantro before serving.
5. Chill for 15 minutes in the fridge before serving if you prefer a cold salad.

This Tuna & Sweet Corn Salad is a delightful, low-sodium option that’s both refreshing and satisfying. The sweetness of the corn and the crisp veggies complement the tuna perfectly, while the mustard vinaigrette adds a tangy kick. This salad is ideal for anyone looking for a light, protein-packed meal that’s easy to prepare and full of natural flavors. Perfect for warm Saturday afternoons, it’s a healthy dish that’s versatile enough to serve as a snack, lunch, or dinner.

Tuna & Bell Pepper Fajitas

These Tuna & Bell Pepper Fajitas are a fun and flavorful low-sodium twist on the traditional fajita. With tender tuna, sautéed bell peppers, and onions, this dish is quick, light, and perfect for a healthy Saturday dinner. The fajita spices bring a delicious depth of flavor to the dish, and when paired with whole wheat tortillas, it becomes a satisfying meal that’s easy to prepare and packed with nutrients.

Ingredients:

• 2 cans of low-sodium tuna, drained
• 2 bell peppers (any color), sliced
• 1 medium onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 whole-wheat tortillas
• 1 tablespoon fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced bell peppers and onion, and sauté for 5-6 minutes until softened.
3. Stir in the chili powder, cumin, garlic powder, and black pepper. Continue cooking for another 2 minutes until the spices become fragrant.
4. Add the drained tuna to the skillet and stir to combine with the vegetables. Cook for 3-4 minutes until the tuna is heated through.
5. Remove from heat and stir in the fresh lime juice.
6. Warm the whole-wheat tortillas in a separate pan or microwave.
7. Serve the tuna and bell pepper mixture in the tortillas, garnished with fresh cilantro.

These Tuna & Bell Pepper Fajitas are a fun and healthy way to enjoy a classic dish with a low-sodium twist. The combination of sautéed bell peppers, onions, and tuna creates a savory, satisfying filling for the tortillas, while the fresh lime juice and cilantro provide a burst of freshness. This dish is perfect for anyone looking for a quick, light dinner that’s full of flavor and free from excess sodium.

Note: More recipes are coming soon!