28+ Irresistible Summer Tuna Recipes for Quick, Cool & Tasty Meals

When the summer heat hits, no one wants to be stuck in the kitchen cooking heavy meals.

That’s where tuna comes in — a pantry MVP that’s light, versatile, protein-packed, and perfect for creating quick, satisfying meals.

Whether you’re craving something crisp and cool like a tuna salad, a refreshing wrap, or a beach-ready poke bowl, these 28+ summer tuna recipes will keep your menu exciting all season long.

From no-cook lunches to grill-friendly dinners, these dishes are designed for ease, flavor, and summer vibes.

Canned or fresh, spicy or tangy, we’ve got every tuna craving covered.

These recipes are great for meal preppers, picnickers, and anyone who just wants to eat something delicious without breaking a sweat.

So grab that can opener (or that fresh tuna steak) — and let’s dive into the ultimate collection of easy, breezy summer tuna recipes!

28+ Irresistible Summer Tuna Recipes for Quick, Cool & Tasty Meals

Tuna is truly the unsung hero of summer cuisine — light, affordable, and endlessly versatile.

With these 28+ summer tuna recipes, you’ve got something for every sunny occasion: backyard lunches, post-beach snacks, no-fuss dinners, or even healthy meal preps that taste like a treat.

Whether you’re blending it into a spicy wrap, tossing it into a zesty salad, or layering it on toast with fresh avocado, tuna brings the flavor without the fuss.

Grilled Tuna Steaks with Citrus-Herb Marinade

Perfect for warm summer evenings, this grilled tuna recipe brings together the brightness of citrus and the earthiness of fresh herbs to complement the natural richness of tuna.

It’s light, zesty, and ideal for outdoor grilling season.

Ingredients:

• 2 fresh tuna steaks (about 1-inch thick)
• 1/4 cup olive oil
• Zest and juice of 1 lemon
• Juice of 1 orange
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon zest and juice, orange juice, garlic, rosemary, and thyme.
2. Place tuna steaks in a resealable plastic bag or shallow dish and pour the marinade over them.
3. Marinate in the refrigerator for at least 30 minutes (up to 2 hours).
4. Preheat the grill to medium-high heat. Oil the grates lightly.
5. Remove tuna from marinade and season with salt and pepper.
6. Grill tuna for 2-3 minutes per side for rare, or up to 5 minutes per side for more well-done steaks.
7. Let rest for a couple of minutes before serving.

Whether you’re hosting a backyard cookout or just craving something refreshing, this grilled tuna dish delivers flavor and sophistication with minimal effort.

Pair it with a crisp salad or grilled veggies for a complete summer meal.

Tuna and Avocado Summer Rice Bowls

These colorful tuna rice bowls are packed with fresh vegetables, creamy avocado, and tender chunks of tuna for a satisfying yet breezy summer meal.

It’s like sushi in a bowl—no rolling required.

Ingredients:

• 1 ½ cups cooked jasmine or sushi rice (cooled)
• 1 can (5 oz) high-quality tuna in olive oil, drained
• 1 avocado, diced
• 1/2 cup shredded carrots
• 1/2 cucumber, thinly sliced
• 2 radishes, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• Toasted sesame seeds for garnish
• Optional: sliced green onion, pickled ginger, or a drizzle of sriracha mayo

Instructions:

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey.
2. In a serving bowl, add a layer of rice, then top with tuna, avocado, carrots, cucumber, and radishes.
3. Drizzle the soy dressing over the top.
4. Sprinkle with sesame seeds and add any optional toppings you like.

This rice bowl makes lunch or dinner feel like a vibrant treat—easy to assemble and full of textures.

It’s cool, customizable, and perfect for hot summer days when you want something nourishing but not too heavy.

Mediterranean Tuna Pasta Salad

This Mediterranean-inspired pasta salad is loaded with juicy cherry tomatoes, olives, red onions, and chunks of tuna—all tossed in a lemony vinaigrette.

It’s light, bright, and travels well, making it perfect for picnics or beach days.

Ingredients:

• 8 oz short pasta (fusilli, penne, or farfalle)
• 1 can (5 oz) tuna in water or olive oil, drained
• 1 cup cherry tomatoes, halved
• 1/3 cup Kalamata olives, sliced
• 1/4 cup red onion, finely chopped
• 1/2 cucumber, diced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley

For the vinaigrette:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine pasta, tuna, cherry tomatoes, olives, onion, cucumber, and parsley.
3. In a small bowl, whisk together vinaigrette ingredients until emulsified.
4. Pour vinaigrette over the salad and toss gently to combine.
5. Top with feta cheese if using, and chill until ready to serve.

This tuna pasta salad is a celebration of bright flavors and textures.

It’s the kind of dish you’ll come back to all summer long—quick to throw together, filling without being too heavy, and just as tasty the next day.

Spicy Tuna Lettuce Wraps

These spicy tuna lettuce wraps are a perfect light summer meal, combining fresh tuna with a spicy sauce and crunchy lettuce for a refreshing and healthy bite.

They’re quick to prepare and are great for a snack or a light lunch.

Ingredients:

• 1 can (5 oz) tuna in oil, drained
• 2 tbsp mayonnaise
• 1 tbsp sriracha sauce (or to taste)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1/4 cucumber, finely diced
• 1/4 cup shredded carrots
• 1/2 avocado, diced
• 4-6 large lettuce leaves (butter lettuce or Romaine works well)
• Toasted sesame seeds for garnish (optional)

Instructions:

1. In a bowl, mix together the tuna, mayonnaise, sriracha, soy sauce, sesame oil, and rice vinegar.
2. Stir in the diced cucumber, shredded carrots, and avocado until everything is well combined.
3. Spoon the tuna mixture onto the center of each lettuce leaf.
4. Garnish with toasted sesame seeds for added crunch and flavor.
5. Serve immediately or refrigerate until ready to serve.

These spicy tuna lettuce wraps are light, flavorful, and a great low-carb option.

The combination of spicy tuna, creamy avocado, and fresh veggies makes them a perfect dish for any summer occasion, from casual lunches to entertaining guests.

Tuna Poke Bowl with Mango and Cucumber

A poke bowl is a Hawaiian-inspired dish that’s bright, fresh, and full of flavor.

This summer version features tuna, mango, and cucumber, creating a refreshing and sweet contrast against the savory tuna.

Ingredients:

• 1 lb sushi-grade tuna, diced into 1-inch cubes
• 1/2 cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 ripe mango, peeled and diced
• 1/2 cucumber, thinly sliced
• 1/4 cup green onions, sliced
• 1/4 cup avocado, diced
• 2 cups cooked sushi rice or brown rice
• 1 tbsp toasted sesame seeds
• Pickled ginger (optional)

Instructions:

1. In a bowl, combine soy sauce, sesame oil, rice vinegar, and honey. Add the diced tuna and toss gently to coat. Let marinate for 15-20 minutes in the fridge.
2. Divide the rice between bowls and top with the marinated tuna, diced mango, cucumber slices, avocado, and green onions.
3. Sprinkle with sesame seeds and serve with pickled ginger, if desired.

This vibrant poke bowl is a tropical twist on a traditional tuna dish. It’s perfect for a light summer dinner or a nutritious lunch.

The sweetness of mango pairs beautifully with the savory tuna, making this dish a refreshing choice for hot days.

Tuna and Corn Salad with Lime Vinaigrette

This tuna and corn salad is packed with fresh ingredients, offering a satisfying blend of flavors and textures.

The lime vinaigrette brings a citrusy punch to this dish, making it a refreshing and hearty option for summer meals.

Ingredients:

• 1 can (5 oz) tuna in olive oil, drained
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/2 avocado, diced
• 1 lime, juiced
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the tuna, corn, red bell pepper, red onion, cilantro, and avocado.
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper.
3. Pour the lime vinaigrette over the salad and toss gently to combine.
4. Serve immediately or refrigerate for up to an hour to let the flavors meld.

This salad is incredibly refreshing and packs a lot of flavor without being too heavy.

The sweetness of the corn and the creaminess of the avocado perfectly balance the savory tuna, while the lime vinaigrette adds a zesty touch. It’s a great dish for picnics, barbecues, or a light summer lunch.

Tuna Nicoise Salad

This classic French salad is a hearty yet refreshing option for a summer meal.

It combines seared tuna, crisp veggies, and boiled eggs, all tossed together with a tangy dressing that enhances the flavors of each ingredient. It’s a well-rounded dish that’s perfect for a light yet filling lunch or dinner.

Ingredients:

• 2 fresh tuna steaks (about 1-inch thick)
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups mixed greens (such as arugula, spinach, and lettuce)
• 4-5 small boiled potatoes, sliced
• 1 cup green beans, blanched
• 1/2 cup cherry tomatoes, halved
• 2 boiled eggs, quartered
• 1/4 cup Kalamata olives
• 2 tbsp capers

For the dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Heat a pan over medium-high heat with olive oil. Season the tuna steaks with salt and pepper, then sear them for about 2-3 minutes per side (for medium-rare), or longer if you prefer a more well-done steak.
2. In a large salad bowl, arrange the mixed greens, boiled potatoes, green beans, cherry tomatoes, olives, capers, and boiled eggs.
3. Slice the seared tuna and add it on top of the salad.
4. In a small bowl, whisk together the dressing ingredients and pour it over the salad.
5. Toss gently to combine and serve immediately.

The Tuna Nicoise Salad is an ideal dish for a summer lunch or dinner, offering a well-balanced combination of protein, healthy fats, and fresh vegetables.

The tangy mustard dressing adds the perfect finishing touch, and the seared tuna provides a delightful contrast to the other ingredients.

Tuna and Mango Salsa Tacos

These tuna tacos are a tropical twist on a Mexican favorite.

The sweet mango salsa pairs perfectly with the savory tuna, and the combination of crunchy slaw and soft tortillas makes for a delightful and satisfying meal.

Ingredients:

• 1 can (5 oz) tuna in olive oil, drained
• 1/2 cup red onion, diced
• 1/2 cup diced mango
• 1/2 cup diced cucumber
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste
• 8 small soft corn or flour tortillas
• 1 cup shredded cabbage (for slaw)
• 1/4 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tsp cumin
• Hot sauce (optional)

Instructions:

1. In a bowl, combine the tuna, red onion, mango, cucumber, cilantro, and lime juice. Season with salt and pepper and set aside to let the flavors meld.
2. In a separate bowl, mix the shredded cabbage with sour cream, lime juice, cumin, and a pinch of salt.
3. Heat the tortillas in a dry pan or on the grill for a few seconds on each side.
4. Assemble the tacos by spooning the tuna and mango salsa onto each tortilla, then topping with a little slaw.
5. Add hot sauce for extra heat if desired and serve immediately.

These Tuna and Mango Salsa Tacos bring a fun and fresh summer vibe to your taco night.

The combination of sweet mango, savory tuna, and crunchy slaw in each bite makes them irresistible and perfect for a light yet satisfying meal.

Tuna-Stuffed Avocados

These tuna-stuffed avocados are a simple and healthy dish that is both filling and refreshing.

The creamy avocado provides a perfect base for the tuna salad, which is seasoned with lemon, herbs, and a little bit of spice for extra flavor. These make a great appetizer or a light lunch.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 can (5 oz) tuna in olive oil, drained
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup red onion, finely chopped
• 1 tbsp capers, chopped (optional)
• 1/4 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, red onion, capers (if using), paprika, salt, and pepper.
2. Gently scoop out a little bit of the avocado flesh to create a cavity for the filling, and mix it into the tuna salad if desired.
3. Spoon the tuna salad into the avocado halves, filling them generously.
4. Garnish with fresh parsley and a sprinkle of paprika.
5. Serve immediately, or refrigerate for up to 30 minutes before serving.

These Tuna-Stuffed Avocados are a perfect combination of creamy and savory flavors, making them a quick and healthy meal for summer.

The avocado adds richness while the tuna provides lean protein, creating a deliciously satisfying bite.

Tuna and Cucumber Sushi Rolls

These simple and light sushi rolls are perfect for summer, offering a refreshing bite with cool cucumber and tender tuna wrapped in seasoned rice and nori.

They’re a great way to bring a bit of sushi flavor into your kitchen without the need for a rolling mat.

Ingredients:

• 1 can (5 oz) tuna in water or olive oil, drained
• 1/2 cucumber, julienned
• 1/4 cup avocado, sliced thinly
• 2 cups cooked sushi rice, cooled
• 4 sheets nori (seaweed)
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• Soy sauce for dipping
• Pickled ginger (optional)

Instructions:

1. In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar dissolves, then gently mix this vinegar solution into the cooled sushi rice.
2. Lay a sheet of nori on a bamboo mat or clean kitchen towel, with the shiny side down.
3. Spread a thin layer of sushi rice over the nori, leaving about an inch at the top.
4. Place a line of tuna, cucumber, and avocado along the center of the rice.
5. Roll the sushi tightly using the bamboo mat, then cut into bite-sized pieces with a sharp knife.
6. Serve with soy sauce and pickled ginger for a complete sushi experience.

These tuna and cucumber sushi rolls are light, refreshing, and packed with flavor.

The creamy avocado and fresh cucumber perfectly balance the rich tuna, and they’re perfect for a summer appetizer or meal.

Tuna and Pineapple Skewers

For a tropical twist, try these tuna and pineapple skewers.

The combination of grilled tuna with sweet pineapple chunks creates a perfect balance of savory and sweet, making them ideal for your summer grilling sessions.

Ingredients:

• 1 lb fresh tuna, cut into 1-inch cubes
• 1 cup fresh pineapple, cut into chunks
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together olive oil, soy sauce, honey, ginger, garlic, salt, and pepper to make the marinade.
2. Thread the tuna and pineapple alternately onto the soaked skewers.
3. Brush the skewers with the marinade and let them sit for about 10-15 minutes to soak up the flavors.
4. Preheat your grill to medium-high heat. Grill the skewers for 2-3 minutes on each side, or until the tuna is seared and cooked to your liking.
5. Serve immediately with extra marinade on the side.

These tuna and pineapple skewers are a fun, colorful, and flavorful dish perfect for grilling.

The savory tuna and sweet pineapple create a balance of flavors that’s both refreshing and satisfying for summer gatherings.

Tuna Pita Pockets with Yogurt Dressing

These easy-to-make tuna pita pockets are filled with a refreshing mixture of tuna, veggies, and a creamy yogurt dressing.

They’re perfect for a light, handheld summer meal that’s both healthy and filling.

Ingredients:

• 1 can (5 oz) tuna in olive oil, drained
• 2 whole-wheat pita pockets, cut in half
• 1/4 cup red onion, finely chopped
• 1/2 cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, chopped
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine the tuna, red onion, cucumber, cherry tomatoes, and olives.
2. In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
3. Gently fold the yogurt dressing into the tuna mixture, making sure everything is coated evenly.
4. Stuff the pita pockets with the tuna mixture.
5. Garnish with chopped parsley and serve.

These tuna pita pockets are light, filling, and a great way to enjoy tuna without turning on the stove or grill.

The creamy yogurt dressing adds a nice tang, while the fresh veggies bring crunch and color. They make an excellent lunch or picnic meal for summer.

Tuna and Tomato Salad with Balsamic Glaze

This vibrant tuna and tomato salad is perfect for hot summer days when you want something fresh, quick, and packed with flavor.

The sweetness of the tomatoes is beautifully balanced by the savory tuna and the tangy balsamic glaze.

Ingredients:

• 1 can (5 oz) tuna in olive oil, drained
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1 tbsp capers
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the tuna, cherry tomatoes, red onion, olives, capers, and basil.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 15-20 minutes to let the flavors meld.

This tuna and tomato salad with balsamic glaze is a simple yet flavorful dish that combines freshness with a savory depth.

The balsamic glaze adds an elegant sweetness that perfectly complements the tuna and tomatoes. It’s great for lunch or a side dish at a summer gathering.

Tuna Caesar Wraps

These Tuna Caesar Wraps are a twist on the classic Caesar salad, offering a hearty and portable version of the beloved dish.

With creamy Caesar dressing, crisp lettuce, and protein-packed tuna, it’s a meal you can take anywhere.

Ingredients:

• 1 can (5 oz) tuna in olive oil, drained
• 2 whole-wheat or flour tortillas
• 2 cups Romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 2 tbsp Caesar dressing
• Croutons, crushed (optional)
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together the tuna, Caesar dressing, and a pinch of salt and pepper.
2. Lay the tortillas flat and spread the tuna mixture evenly over each one.
3. Top with chopped Romaine lettuce, grated Parmesan, and crushed croutons (if using).
4. Roll the tortillas up tightly, folding in the sides as you go, to create a wrap.
5. Slice in half and serve immediately.

Tuna Caesar Wraps are an easy, tasty meal that offers all the flavors of a Caesar salad but in a more convenient and portable form.

The creamy dressing and crunchy croutons, combined with the rich tuna, make these wraps a satisfying and flavorful option for summer picnics or a quick lunch.

Tuna and Sweet Potato Salad

This hearty yet refreshing tuna and sweet potato salad is a great way to incorporate more vegetables into your summer meals.

The sweet potatoes add a natural sweetness that pairs beautifully with the savory tuna and tangy dressing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (5 oz) tuna in olive oil, drained
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the sweet potato cubes on a baking sheet and toss with olive oil, salt, and pepper.
2. Roast the sweet potatoes for 25-30 minutes, or until they are tender and lightly browned, stirring once halfway through.
3. In a large bowl, combine the roasted sweet potatoes, tuna, red onion, and parsley.
4. In a small bowl, whisk together the red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve warm or at room temperature.

This Tuna and Sweet Potato Salad is a filling and nourishing dish that balances the sweetness of roasted sweet potatoes with the savory tuna.

It’s perfect for a wholesome lunch or dinner, especially when you’re craving something hearty yet refreshing.

Tuna and Avocado Toasts

These tuna and avocado toasts are an easy, light, and satisfying meal that comes together in just a few minutes.

Perfect for breakfast, lunch, or a light snack, they’re full of healthy fats and protein, making them a great choice for summer.

Ingredients:

• 1 can (5 oz) tuna in olive oil, drained
• 2 ripe avocados
• 2 slices whole-grain or sourdough bread
• 1 tbsp lemon juice
• Salt and pepper to taste
• Crushed red pepper flakes (optional)
• Fresh parsley or cilantro for garnish

Instructions:

1. Toast the bread slices to your preferred level of crispiness.
2. While the bread is toasting, mash the avocados in a bowl with lemon juice, salt, and pepper.
3. Spread a generous layer of mashed avocado on each toast.
4. Flake the tuna and top the avocado layer with it.
5. Sprinkle with red pepper flakes for a touch of heat (optional), and garnish with fresh parsley or cilantro.
6. Serve immediately.

These Tuna and Avocado Toasts are a deliciously simple and healthy way to enjoy tuna.

The creamy avocado and savory tuna are a perfect match, and the crisp toast adds the ideal crunch. It’s a great dish for a quick summer breakfast or lunch!

Tuna and Zucchini Noodles (Zoodles)

For a lighter alternative to traditional pasta, try this refreshing tuna and zucchini noodle (zoodle) recipe.

This dish is light, healthy, and full of fresh flavors, making it an excellent choice for a summer meal that won’t leave you feeling heavy.

Ingredients:

• 1 can (5 oz) tuna in olive oil, drained
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 1/4 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the spiralized zucchini noodles to the skillet and sauté for 2-3 minutes, just until tender but still firm (you don’t want them too soft).
4. Stir in the tuna, cherry tomatoes, and olives, and cook for an additional 2-3 minutes until heated through.
5. Drizzle with lemon juice and season with salt and pepper.
6. Garnish with fresh basil and serve immediately.

Tuna and Zucchini Noodles offer a low-carb, refreshing summer dish.

The zucchini noodles are a perfect base for the tender tuna and the burst of fresh tomatoes and olives. It’s a light but flavorful meal that’s ideal for warm weather.

Tuna and Roasted Veggie Quinoa Bowl

This nutritious and filling quinoa bowl is packed with protein, fiber, and fresh summer vegetables.

The roasted veggies add a smoky sweetness that pairs wonderfully with the tuna and the nutty quinoa.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1 cup cooked quinoa
• 1/2 cup sweet potato, cubed
• 1/2 cup bell pepper, chopped
• 1/2 cup zucchini, chopped
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil for dressing
• 1 tbsp lemon juice
• 1 tbsp tahini (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato, bell pepper, and zucchini in olive oil, smoked paprika, salt, and pepper.
2. Roast the vegetables for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through.
3. In a bowl, combine the cooked quinoa, roasted vegetables, and drained tuna.
4. In a small bowl, whisk together olive oil, lemon juice, and tahini (if using) to make a creamy dressing.
5. Drizzle the dressing over the bowl and toss gently to combine.
6. Serve immediately or refrigerate for up to 1 day.

This Tuna and Roasted Veggie Quinoa Bowl is a wholesome and satisfying dish that’s perfect for lunch or dinner.

The quinoa provides a hearty base, while the roasted veggies add a smoky depth of flavor. The tahini dressing ties everything together with a creamy, nutty finish.

Tuna Poke Bowl

This fresh and vibrant Tuna Poke Bowl brings together the flavors of Hawaiian-inspired poke with a healthy and customizable twist.

It’s a perfect dish for hot summer days when you crave something light yet packed with nutrients.

Ingredients:

• 1 can (5 oz) tuna in olive oil, drained and cubed
• 1/2 cup cooked brown rice or sushi rice
• 1/2 avocado, sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup radishes, thinly sliced
• 1/4 cup edamame (cooked and shelled)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp rice vinegar
• 1 tbsp sesame seeds
• 1 tbsp green onions, chopped
• 1/2 tsp chili flakes (optional)

Instructions:

1. In a small bowl, combine soy sauce, sesame oil, and rice vinegar. Toss the cubed tuna in this mixture and let it marinate for about 10 minutes.
2. While the tuna marinates, prepare the bowl by layering the rice at the bottom.
3. Arrange the avocado, cucumber, radishes, edamame, and marinated tuna on top of the rice.
4. Sprinkle with sesame seeds, green onions, and chili flakes for an extra kick.
5. Serve immediately and enjoy the refreshing and nutritious poke bowl!

This Tuna Poke Bowl is a refreshing and customizable summer meal that’s perfect for a light lunch or dinner.

With its combination of fresh vegetables, savory tuna, and rice, it’s a complete and satisfying meal that’s full of vibrant flavors.

Grilled Tuna Salad with Lemon-Dijon Vinaigrette

For a more hearty, grill-friendly summer dish, this Grilled Tuna Salad with Lemon-Dijon Vinaigrette is perfect.

The charred tuna adds depth of flavor, and the tangy dressing enhances the freshness of the salad.

Ingredients:

• 2 fresh tuna steaks (about 1-inch thick)
• 6 cups mixed greens (arugula, spinach, and lettuce)
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, thinly sliced
• 1/4 cup Kalamata olives, pitted and chopped

For the dressing:

• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the tuna steaks with salt, pepper, and a little olive oil.
2. Grill the tuna for about 2-3 minutes per side, or until it’s seared on the outside but still rare in the center.
3. In a large bowl, combine the mixed greens, red onion, cherry tomatoes, cucumber, and olives.
4. For the dressing, whisk together olive oil, Dijon mustard, lemon juice, honey, salt, and pepper.
5. Slice the grilled tuna steaks into thin strips and arrange on top of the salad.
6. Drizzle the dressing over the salad, toss gently, and serve.

This Grilled Tuna Salad with Lemon-Dijon Vinaigrette is a perfect dish for summer dinners.

It’s fresh, flavorful, and light, with a smoky grilled tuna addition that makes it feel like a more substantial meal.

Spicy Tuna Lettuce Wraps

These Spicy Tuna Lettuce Wraps are a fun and healthy way to enjoy tuna.

They are light, low-carb, and packed with fresh flavors, making them ideal for a light lunch or as an appetizer for a summer gathering.

Ingredients:

• 1 can (5 oz) tuna in olive oil, drained
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce (or to taste)
• 1 tsp soy sauce
• 1 tsp lime juice
• 1 tbsp green onions, chopped
• 1/4 cucumber, shredded
• 6 large butter lettuce leaves (or romaine)

Instructions:

1. In a bowl, combine the tuna, mayonnaise, sriracha sauce, soy sauce, lime juice, and green onions. Mix until well combined.
2. Place the lettuce leaves on a flat surface and spoon the tuna mixture evenly into each leaf.
3. Top with shredded cucumber for a crunch and serve immediately.

These Spicy Tuna Lettuce Wraps are a flavorful and light summer option.

The creamy, spicy tuna pairs perfectly with the cool crunch of the lettuce and cucumber, offering a refreshing and satisfying bite without being heavy.

Tuna and Mango Salad with Lime Dressing

This Tuna and Mango Salad is a tropical, refreshing dish that’s perfect for hot summer days.

The sweet mango pairs beautifully with the savory tuna, while the tangy lime dressing ties everything together for a burst of flavor.

Ingredients:

• 1 can (5 oz) tuna in olive oil, drained
• 1 ripe mango, peeled and diced
• 1 cup mixed greens (arugula, spinach, and lettuce)
• 1/4 red onion, thinly sliced
• 1/2 cucumber, sliced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, mango, red onion, and cucumber.
2. Flake the tuna into chunks and add it to the bowl.
3. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh cilantro and serve immediately.

This Tuna and Mango Salad with Lime Dressing is a delightful combination of sweet and savory flavors.

The mango brings a refreshing tropical touch, while the lime dressing adds a zesty punch. It’s perfect for a light summer lunch or dinner.

Tuna and Roasted Corn Tacos

These Tuna and Roasted Corn Tacos are a fun twist on traditional tacos, using fresh tuna and sweet roasted corn for a vibrant, flavorful filling.

They’re perfect for a summer taco night or casual gathering with friends.

Ingredients:

• 1 can (5 oz) tuna in olive oil, drained
• 1 cup corn kernels (fresh or frozen)
• 4 small corn tortillas
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/4 avocado, sliced
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the corn kernels on a baking sheet, drizzle with olive oil, and sprinkle with chili powder, salt, and pepper. Roast for 15-20 minutes, or until the corn is slightly caramelized.
2. Heat the tortillas in a dry skillet over medium heat until warm and pliable.
3. Flake the tuna and toss with lime juice, salt, and pepper.
4. To assemble the tacos, add a spoonful of roasted corn, followed by the flaked tuna, red onion, avocado slices, and fresh cilantro.
5. Serve immediately and enjoy!

These Tuna and Roasted Corn Tacos are a flavorful and fun summer dish.

The combination of tender tuna, roasted corn, and fresh toppings creates a vibrant and satisfying taco that’s perfect for summer evenings.

Tuna and Hummus Pita Sandwiches

These Tuna and Hummus Pita Sandwiches are a healthy, easy-to-make meal that’s perfect for busy summer days when you want something quick yet nutritious.

The creamy hummus pairs perfectly with the savory tuna and crunchy vegetables.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 2 whole-wheat pita pockets
• 1/4 cup hummus
• 1/4 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp lemon juice
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Cut the pita pockets in half and gently open them to form pockets.
2. Spread a generous layer of hummus inside each pita half.
3. Flake the tuna and add it to the pita, followed by cucumber, red onion, and cherry tomatoes.
4. Drizzle with lemon juice, and season with salt and pepper to taste.
5. Garnish with fresh parsley and serve immediately.

Tuna and Hummus Pita Sandwiches are a satisfying and healthy option for a quick lunch or snack.

The creamy hummus and fresh veggies complement the tuna perfectly, making this sandwich both nutritious and delicious.