30+ Delicious Sunday Low Sodium Tuna Recipes for Your Table

If you’re looking for a way to enjoy a delicious and satisfying meal without compromising your health, low-sodium tuna recipes are the perfect solution.

Tuna is an incredibly versatile protein that pairs well with a variety of ingredients, making it ideal for crafting wholesome meals that fit any dietary preference.

Whether you’re preparing a light salad for lunch or a hearty dinner, low-sodium tuna dishes can be both nutritious and flavorful.

In this blog, we’ve compiled a list of 30+ Sunday low-sodium tuna recipes that will keep your taste buds satisfied and your sodium intake in check.

From fresh salads and wraps to creative casseroles and stir-fries, these recipes are easy to prepare, budget-friendly, and packed with essential nutrients.

Get ready to explore the world of low-sodium tuna dishes and elevate your Sunday meals with wholesome goodness!

30+ Delicious Sunday Low Sodium Tuna Recipes for Your Table

There’s no need to sacrifice flavor when you’re trying to reduce your sodium intake.

With these 30+ Sunday low-sodium tuna recipes, you can enjoy meals that are not only heart-healthy but also bursting with fresh and vibrant flavors.

Whether you’re looking for a light and refreshing dish or something more filling, there’s a low-sodium tuna recipe for every occasion.

These dishes are perfect for busy Sundays, offering a variety of options that are simple to prepare and delicious to enjoy.

By incorporating these low-sodium recipes into your weekly meal planning, you’ll stay on track with your health goals while still enjoying tasty and satisfying meals that everyone in the family will love.

Mediterranean Herb Tuna Salad

This Mediterranean-inspired tuna salad is a low-sodium, refreshing dish that combines the bold flavors of fresh herbs, vegetables, and olive oil. It’s perfect for a light Sunday lunch or dinner, offering a healthy alternative without sacrificing taste. The recipe focuses on natural ingredients to enhance flavor while keeping sodium levels to a minimum.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon garlic powder
• Freshly ground black pepper to taste

Instructions:

1. In a large mixing bowl, combine the tuna, cherry tomatoes, cucumber, red onion, parsley, and dill.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, and black pepper.
3. Pour the dressing over the tuna mixture and toss gently to combine.
4. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

This Mediterranean Herb Tuna Salad delivers a vibrant combination of textures and flavors while being mindful of sodium content. It’s a satisfying choice for health-conscious eaters, offering a nutrient-packed meal that feels indulgent without any guilt.

Avocado Tuna Lettuce Wraps

Avocado Tuna Lettuce Wraps are a wholesome, low-sodium option that brings creamy avocado together with savory tuna, all wrapped in crisp lettuce leaves. This dish is ideal for a leisurely Sunday meal, combining simplicity and nutrition in every bite.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 1 ripe avocado, mashed
• 1/4 cup diced celery
• 1 tablespoon fresh lime juice
• 1 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• Freshly ground black pepper to taste
• Large lettuce leaves (e.g., romaine or butter lettuce)

Instructions:

1. In a medium bowl, mash the avocado until smooth.
2. Stir in the tuna, celery, lime juice, cumin, smoked paprika, and black pepper. Mix until well combined.
3. Spoon the tuna mixture into the center of each lettuce leaf.
4. Roll or fold the lettuce leaves around the filling and serve.

These Avocado Tuna Lettuce Wraps are a quick and flavorful low-sodium meal option. They provide a creamy, satisfying texture without relying on processed ingredients. Perfect for Sundays, this dish is both light and fulfilling, leaving you feeling energized.

Quinoa and Tuna Power Bowl

The Quinoa and Tuna Power Bowl is a hearty, low-sodium dish that combines protein-packed tuna with nutrient-rich quinoa and fresh vegetables. This bowl is a versatile Sunday meal, offering a burst of flavors and energy to fuel your day.

Ingredients:

• 1/2 cup quinoa, rinsed and cooked
• 2 cans of no-salt-added tuna, drained
• 1 cup baby spinach leaves
• 1/2 cup shredded carrots
• 1/2 cup diced bell peppers (any color)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard (low-sodium)
• Freshly ground black pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and black pepper to create the dressing.
2. In a large bowl, layer the cooked quinoa, tuna, spinach, carrots, and bell peppers.
3. Drizzle the dressing over the bowl and gently toss to combine.
4. Serve immediately or chill for a more refreshing experience.

The Quinoa and Tuna Power Bowl is a fantastic way to incorporate wholesome ingredients into your Sunday meal. It’s filling yet light, making it an excellent choice for those who want to maintain energy levels without overindulging. This recipe proves that low sodium doesn’t have to mean low flavor.

Tuna and Sweet Potato Salad

This Tuna and Sweet Potato Salad is a nutrient-dense, low-sodium dish that combines the natural sweetness of roasted sweet potatoes with protein-packed tuna. The combination of flavors, along with a light dressing, creates a balanced, wholesome meal perfect for a Sunday lunch or dinner.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/4 cup chopped red onion
• 1/2 cup chopped celery
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard (low-sodium)
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, place them on a baking sheet, and roast for 25-30 minutes, until tender and lightly browned.
3. In a large bowl, combine the tuna, roasted sweet potatoes, red onion, celery, and cilantro.
4. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and black pepper.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve warm or chilled.

This Tuna and Sweet Potato Salad is a comforting and filling dish that combines sweet and savory flavors while keeping sodium levels in check. The sweetness of the roasted potatoes enhances the tuna, making this a hearty yet light meal that will leave you feeling satisfied without the extra sodium.

Spicy Tuna and Cucumber Sushi Rolls

These Spicy Tuna and Cucumber Sushi Rolls offer a fun and low-sodium twist on traditional sushi. With fresh tuna, crunchy cucumber, and a light spicy mayo, they’re an excellent choice for a Sunday snack or a light lunch. These rolls are flavorful, refreshing, and easy to prepare, making them perfect for a relaxed Sunday afternoon.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 1/2 cup low-fat mayonnaise
• 1 teaspoon sriracha sauce (or less, depending on spice preference)
• 1 tablespoon rice vinegar
• 1 cucumber, julienned
• 1 cup cooked sushi rice
• 5-6 sheets nori (seaweed)
• Freshly ground black pepper to taste

Instructions:

1. In a bowl, combine the tuna, mayonnaise, sriracha sauce, rice vinegar, and black pepper. Mix well to create the spicy tuna filling.
2. Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of cooked sushi rice over the nori, leaving a small border at the top.
3. Add a few strips of cucumber and a generous amount of the spicy tuna mixture along the bottom edge of the rice.
4. Carefully roll the sushi tightly using the sushi mat, sealing the top with a little water.
5. Slice the roll into bite-sized pieces and serve with additional sriracha or soy sauce (optional).

Spicy Tuna and Cucumber Sushi Rolls offer a delightful way to enjoy sushi with a low-sodium profile. The freshness of the cucumber and the spiciness of the tuna filling create a harmonious balance of textures and flavors, making it a fun and satisfying dish for any Sunday meal.

Tuna-Stuffed Bell Peppers

Tuna-Stuffed Bell Peppers are a creative, low-sodium meal that combines the richness of tuna with the freshness of bell peppers. The dish is simple to prepare, making it a great option for a laid-back Sunday. Packed with protein, fiber, and healthy fats, these stuffed peppers are both satisfying and nutritious.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 4 large bell peppers (any color), tops cut off and seeds removed
• 1/4 cup plain Greek yogurt (unsweetened)
• 1/4 cup chopped green onions
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon paprika
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove the seeds, and set them aside.
3. In a bowl, mix the tuna, Greek yogurt, green onions, olive oil, lemon juice, paprika, and black pepper until well combined.
4. Stuff the tuna mixture into each bell pepper, pressing gently to pack it in.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
6. Serve warm.

Tuna-Stuffed Bell Peppers are a colorful, satisfying dish that offers a healthy balance of protein, vegetables, and healthy fats. The natural sweetness of the peppers paired with the creamy, flavorful tuna filling makes this dish both hearty and light. Perfect for a relaxing Sunday, these stuffed peppers are a great way to enjoy a low-sodium meal with plenty of flavor.

Tuna and Chickpea Salad

This Tuna and Chickpea Salad is a protein-packed, low-sodium dish that combines the heartiness of chickpeas with the rich flavor of tuna. Tossed in a simple olive oil dressing, this salad is easy to prepare and perfect for a light Sunday meal. Its fiber and protein content make it a satisfying option for those looking for a healthy yet filling dish.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 1 can chickpeas, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon cumin powder
• Freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine the tuna, chickpeas, red onion, cherry tomatoes, and parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, cumin powder, and black pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to blend.

This Tuna and Chickpea Salad is a flavorful and satisfying dish that brings together the creaminess of tuna with the nutty texture of chickpeas. It’s a quick and easy low-sodium meal that’s perfect for a Sunday lunch or dinner. Packed with fiber, protein, and healthy fats, it’s a nourishing and filling choice without the added sodium.

Tuna and Zucchini Fritters

Tuna and Zucchini Fritters are a savory, low-sodium dish that combines protein-rich tuna with the freshness of zucchini, all held together in a crispy fritter. These fritters make for a fun and flavorful Sunday meal that’s light yet filling. They’re great as a snack, appetizer, or even as a main course when served with a side salad.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 1 medium zucchini, grated
• 1/4 cup whole wheat flour
• 1 egg
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon garlic powder
• Freshly ground black pepper to taste
• 2 teaspoons olive oil (for frying)

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, mix the tuna, zucchini, flour, egg, parsley, garlic powder, and black pepper until combined.
3. Heat the olive oil in a large skillet over medium heat.
4. Scoop spoonfuls of the mixture into the skillet and flatten them slightly with a spatula.
5. Cook the fritters for 3-4 minutes on each side until golden and crispy.
6. Remove from the skillet and drain on paper towels.
7. Serve warm with a side of Greek yogurt or your favorite dipping sauce.

These Tuna and Zucchini Fritters are a fun and healthy alternative to traditional fritters. The combination of tuna and zucchini creates a deliciously savory, light, and crispy treat that’s low in sodium. Whether served as a main dish or an appetizer, they make an excellent choice for a Sunday meal that’s both satisfying and nutritious.

Tuna and Avocado Cucumber Boats

Tuna and Avocado Cucumber Boats are a refreshing, low-sodium appetizer or light meal that combines fresh cucumber with creamy avocado and savory tuna. This no-cook dish is quick to prepare, making it a perfect option for a Sunday snack or light lunch when you want something nutritious and easy.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 1 large cucumber, cut into 2-inch sections and hollowed out
• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped
• 1/4 teaspoon chili powder (optional)
• Freshly ground black pepper to taste

Instructions:

1. Cut the cucumber into 2-inch sections and scoop out the center to create boats.
2. In a bowl, mash the avocado and mix it with the tuna, lime juice, cilantro, chili powder (if using), and black pepper.
3. Spoon the tuna and avocado mixture into each cucumber boat.
4. Serve immediately, garnished with additional cilantro if desired.

These Tuna and Avocado Cucumber Boats are a light and refreshing way to enjoy a low-sodium meal. The creamy avocado pairs beautifully with the crisp cucumber and savory tuna, creating a satisfying and flavorful dish. Perfect for a quick Sunday meal or appetizer, this recipe offers a healthy alternative that’s packed with nutrients and bursting with flavor.

Tuna and Quinoa Stuffed Tomatoes

Tuna and Quinoa Stuffed Tomatoes offer a delightful combination of flavors and textures. The quinoa adds a healthy grain base, while the tuna provides protein and heartiness. This low-sodium recipe is not only light and refreshing but also packed with nutrients. These stuffed tomatoes are perfect for a Sunday meal when you crave something filling yet nutritious, without compromising on taste.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 1 cup cooked quinoa
• 4 large tomatoes, tops cut off and hollowed out
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the tuna, cooked quinoa, red onion, parsley, lemon juice, olive oil, and black pepper.
3. Stuff each hollowed-out tomato with the tuna and quinoa mixture, pressing gently to pack it in.
4. Place the stuffed tomatoes on a baking sheet and bake for 15-20 minutes, until the tomatoes are soft and slightly roasted.
5. Serve warm, garnished with additional parsley if desired.

These Tuna and Quinoa Stuffed Tomatoes make for a perfect Sunday meal that’s both satisfying and healthy. The juicy, roasted tomatoes are filled with a flavorful, protein-packed mixture of tuna and quinoa, making it a filling dish that is low in sodium and high in nutrients. It’s a wonderful way to enjoy a light yet substantial meal, ideal for any time of the day.

Tuna and Spinach Whole Wheat Wraps

Tuna and Spinach Whole Wheat Wraps are a fresh and convenient low-sodium meal, perfect for a Sunday lunch. Packed with nutrient-dense spinach, protein-rich tuna, and a simple dressing, these wraps are healthy, easy to prepare, and incredibly satisfying. They offer a great balance of flavors and textures and can be customized with other vegetables for extra crunch.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 2 large whole wheat tortillas
• 1 cup fresh spinach, washed and dried
• 1/4 cup low-fat Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (low-sodium)
• Freshly ground black pepper to taste
• 1/4 cup shredded carrots (optional)

Instructions:

1. In a small bowl, mix the Greek yogurt, lemon juice, Dijon mustard, and black pepper to make a simple dressing.
2. In a large bowl, combine the tuna with the dressing and toss until well coated.
3. Lay the whole wheat tortillas flat and evenly distribute the spinach over each.
4. Spoon the tuna mixture onto the center of each tortilla and sprinkle with shredded carrots if desired.
5. Roll up the tortillas tightly, folding in the sides as you go.
6. Slice each wrap in half and serve immediately.

Tuna and Spinach Whole Wheat Wraps offer a delicious and quick low-sodium meal that’s perfect for a Sunday afternoon. The creamy tuna mixture contrasts nicely with the fresh spinach and crunchy carrots, making each bite flavorful and satisfying. These wraps are not only nutritious but also versatile, allowing you to customize them with your favorite veggies or toppings.

Tuna and Avocado Lettuce Cups

Tuna and Avocado Lettuce Cups are a light and healthy low-sodium option, perfect for a refreshing Sunday lunch or appetizer. The crisp lettuce cups serve as a perfect base for the creamy tuna and avocado filling. This recipe is easy to prepare, nutritious, and packs a punch of flavor while keeping sodium levels in check.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely chopped
• 1 tablespoon lime juice
• 1 tablespoon cilantro, chopped
• Freshly ground black pepper to taste
• 8-10 large lettuce leaves (e.g., butter lettuce or iceberg)

Instructions:

1. In a bowl, mash the avocado and combine it with the tuna, red onion, lime juice, cilantro, and black pepper.
2. Gently mix the ingredients together until they form a creamy, well-combined filling.
3. Carefully separate the lettuce leaves, ensuring they remain intact.
4. Spoon the tuna and avocado mixture into each lettuce leaf, filling them generously.
5. Serve immediately as a refreshing, low-sodium lunch or appetizer.

Tuna and Avocado Lettuce Cups are a fresh, light, and satisfying meal that offers a perfect balance of creaminess from the avocado and protein from the tuna. The crunchy lettuce provides a refreshing contrast, making each bite enjoyable and full of flavor. These lettuce cups are a quick and healthy low-sodium option for any Sunday meal, perfect for those looking for a light but filling dish.

Tuna and Sweet Potato Salad

Tuna and Sweet Potato Salad is a hearty, nutrient-dense dish that’s perfect for a Sunday lunch or dinner. With a base of roasted sweet potatoes and protein-packed tuna, this salad is not only filling but also rich in vitamins, fiber, and antioxidants. The combination of the natural sweetness of the potatoes and the savory tuna makes this a balanced, low-sodium meal that is both satisfying and healthy.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard (low-sodium)
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil and spread them evenly on a baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, or until tender and lightly caramelized.
4. In a large bowl, combine the roasted sweet potatoes, tuna, red onion, parsley, apple cider vinegar, Dijon mustard, and black pepper.
5. Toss everything together gently to combine.
6. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.

This Tuna and Sweet Potato Salad is an excellent choice for a filling, low-sodium meal. The combination of roasted sweet potatoes and tuna offers a satisfying mix of textures and flavors. With the added benefits of fiber, healthy fats, and protein, it’s the perfect dish for a balanced Sunday meal that’s easy to prepare and incredibly nutritious.

Tuna and Cucumber Salad with Yogurt Dressing

Tuna and Cucumber Salad with Yogurt Dressing is a light, refreshing dish that’s perfect for a warm Sunday afternoon. The cool cucumber and creamy yogurt dressing perfectly complement the savory tuna, making this salad a deliciously healthy and low-sodium meal. It’s ideal as a quick lunch or a side dish that can be paired with your favorite main course.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 1 cucumber, thinly sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup low-fat Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine the tuna, cucumber, red onion, and fresh dill.
2. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, and black pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 15-20 minutes for a cooler, more refreshing dish.

This Tuna and Cucumber Salad with Yogurt Dressing is a simple yet flavorful low-sodium meal that can be prepared in no time. The crisp cucumber and creamy yogurt dressing provide a refreshing contrast to the rich tuna, creating a satisfying dish that is perfect for a light Sunday lunch. Its combination of protein, healthy fats, and fresh vegetables makes it a nourishing option for those looking for a healthy, low-sodium meal.

Tuna and Cauliflower Rice Stir-Fry

Tuna and Cauliflower Rice Stir-Fry is a quick, flavorful, and low-sodium meal that’s packed with vegetables and lean protein. Cauliflower rice serves as a healthy, low-carb alternative to regular rice, making this dish light yet satisfying. The tuna provides a rich source of protein, while the stir-fry vegetables add vibrant flavor and texture, making it a perfect Sunday dinner option.

Ingredients:

• 2 cans of no-salt-added tuna, drained
• 1 small head of cauliflower, grated into rice-sized pieces
• 1/2 cup carrots, thinly sliced
• 1/2 cup bell peppers, chopped
• 1/4 cup green onions, chopped
• 2 tablespoons olive oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon garlic powder
• Freshly ground black pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the carrots and bell peppers to the pan and stir-fry for 3-4 minutes until they begin to soften.
3. Add the cauliflower rice and cook for another 5-6 minutes, stirring occasionally, until the cauliflower is tender.
4. Stir in the tuna, green onions, soy sauce, sesame oil, garlic powder, and black pepper. Cook for an additional 2-3 minutes, allowing the flavors to combine.
5. Serve hot and enjoy!

Tuna and Cauliflower Rice Stir-Fry is a low-sodium, healthy option that combines all the flavors of a stir-fry with the added benefits of cauliflower rice. It’s an excellent choice for those looking for a light, flavorful, and quick Sunday dinner. The tuna adds protein, while the variety of vegetables offers vitamins and minerals, making this dish both nutritious and satisfying.

Note: More recipes are coming soon!