35+ Delicious Tuna Lunch Recipes to Elevate Your Lunchtime Routine

Are you looking to spice up your lunch routine with healthy, protein-packed options that won’t take hours to prepare? Tuna might just be your new best friend.

Packed with lean protein, essential omega-3 fatty acids, and versatile flavors, tuna can be the base of countless delicious, nutritious lunch recipes that are easy to make and perfect for any day of the week.

From refreshing salads to wraps, pasta dishes, and even sushi rolls, there are so many creative ways to enjoy tuna beyond the basic sandwich.

In this article, we’re diving into 35+ unique tuna lunch recipes that will keep your meals exciting, tasty, and wholesome.

Whether you’re meal prepping or need a quick bite between meetings, these recipes offer something for everyone’s taste.

35+ Delicious Tuna Lunch Recipes to Elevate Your Lunchtime Routine

With these 35+ tuna lunch recipes, lunchtime can be more than just another meal—it can be an experience full of delicious, nutritious choices that are as easy to make as they are satisfying.

Tuna is such a versatile ingredient that works beautifully in salads, pasta, wraps, bowls, and even low-carb options like lettuce wraps and zucchini boats.

Plus, these recipes are ideal for busy days, meal preppers, or anyone looking to boost their daily intake of protein and omega-3s.

So go ahead, try out a few recipes and find your favorites to add to your lunch rotation.

You might just discover that these tuna-inspired creations are the fresh twist you need to make lunchtime something to look forward to every day!

Tuna Salad Avocado Boats

This delicious tuna salad avocado boat recipe is a perfect light lunch that’s full of healthy fats and lean protein. The creamy avocado serves as a vessel for a zesty tuna salad, providing a satisfying meal that’s both nutritious and delicious. It’s quick to prepare and easily customizable with ingredients you have on hand.

Ingredients:

• 1 can of tuna (5 oz), drained
• 2 ripe avocados, halved and pitted
• 1/4 cup red onion, finely diced
• 1/4 cup celery, chopped
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. In a mixing bowl, combine the drained tuna, red onion, celery, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well until all ingredients are fully incorporated.
2. Slice the avocados in half and remove the pits. If the hole left by the pit is too small, scoop out a little of the flesh to create a bigger space for the tuna salad.
3. Spoon the tuna salad mixture into the avocado halves.
4. Garnish with fresh parsley or cilantro and a sprinkle of black pepper.
5. Serve immediately and enjoy!

Tuna salad avocado boats are a perfect combination of creamy, crunchy, and savory flavors. The healthy fats from the avocado, paired with the protein-packed tuna salad, make for a satisfying and nourishing lunch. This recipe is ideal for anyone looking for a light but filling meal. You can also tweak it by adding ingredients like cucumber or olives to change up the flavor. It’s quick, fresh, and perfect for those busy days when you need something healthy in a hurry!

Spicy Tuna Rice Bowl

A spicy tuna rice bowl is a flavorful and filling lunch option that combines sushi-inspired ingredients in a hearty bowl. The tuna is marinated in a spicy sauce, then paired with rice, avocado, and vegetables for a balanced and satisfying meal. It’s a fusion dish that’s easy to prepare and is sure to satisfy any craving for bold, spicy flavors.

Ingredients:

• 1 can of tuna (5 oz), drained
• 1 tablespoon mayonnaise
• 1 tablespoon sriracha sauce
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup cooked white or brown rice
• 1/4 cup cucumber, thinly sliced
• 1/4 cup carrot, julienned
• 1/4 avocado, sliced
• 1 tablespoon sesame seeds
• 1/2 teaspoon red pepper flakes (optional)
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, mix together the mayonnaise, sriracha sauce, soy sauce, and sesame oil to create a spicy marinade for the tuna.
2. Add the drained tuna to the bowl with the spicy sauce and mix until well coated.
3. In a bowl, layer the cooked rice as the base.
4. Arrange the marinated tuna, cucumber, carrot, and avocado slices over the rice.
5. Sprinkle sesame seeds and red pepper flakes (if using) on top.
6. Garnish with fresh cilantro and serve immediately.

This spicy tuna rice bowl is a flavor-packed meal that’s both filling and nutritious. The spicy tuna complements the cool crunch of cucumber and the creamy avocado, while the rice forms the perfect base to soak up all the delicious flavors. This bowl is great for lunch or dinner and can be customized with your favorite vegetables or sauces. It’s a delightful balance of spice, freshness, and texture, making it an exciting and satisfying choice for a midday meal.

Tuna Stuffed Bell Peppers

Tuna stuffed bell peppers are a colorful and healthy lunch option that’s both low-carb and high-protein. The tuna filling is perfectly seasoned and stuffed into vibrant bell peppers for a filling meal that’s easy to prepare and full of flavor. This recipe is great for meal prep or a quick weekday lunch.

Ingredients:

• 2 bell peppers, any color
• 1 can of tuna (5 oz), drained
• 1/4 cup diced onion
• 1/4 cup diced tomato
• 1/4 cup corn kernels (fresh or frozen)
• 2 tablespoons Greek yogurt or mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

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 the peppers in a baking dish.
3. In a mixing bowl, combine the drained tuna, diced onion, diced tomato, corn, Greek yogurt or mayonnaise, lime juice, cumin, paprika, salt, and pepper. Mix until well combined.
4. Stuff each bell pepper with the tuna mixture and press gently to pack it in.
5. Cover the baking dish with foil and bake for 20-25 minutes until the peppers are tender.
6. Garnish with fresh cilantro before serving.

Tuna stuffed bell peppers are a fun and flavorful way to enjoy tuna. The tuna filling is seasoned perfectly and pairs wonderfully with the sweetness of the bell peppers. Whether you’re looking for a low-carb lunch or a meal that’s packed with protein and fiber, this dish checks all the boxes. You can also experiment with different fillings like black beans or quinoa for added texture and flavor. These stuffed peppers are a delicious and nutritious way to enjoy a comforting yet light meal.

Tuna and Chickpea Salad

This tuna and chickpea salad is a hearty, protein-packed lunch option that combines the richness of tuna with the earthiness of chickpeas. Tossed in a simple lemon vinaigrette, this salad is bursting with fresh flavors and textures, making it a satisfying and nutritious meal. It’s perfect for meal prepping or a quick lunch on the go.

Ingredients:

• 1 can of tuna (5 oz), drained
• 1 can of chickpeas (15 oz), drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the drained tuna and chickpeas.
2. Add the diced red onion, cucumber, and cherry tomatoes to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
4. Pour the dressing over the tuna and chickpea mixture, and toss everything together until well combined.
5. Garnish with freshly chopped parsley before serving.

This tuna and chickpea salad is an easy, no-cook lunch option that’s both refreshing and satisfying. The combination of tuna and chickpeas provides a great balance of protein and fiber, while the lemon vinaigrette adds a tangy brightness that ties everything together. It’s perfect for meal prep, as it keeps well in the fridge for a couple of days. Whether you’re looking for something light yet filling or a simple dish to prepare, this salad offers a perfect balance of flavors and nutrients.

Mediterranean Tuna Pita Pocket

A Mediterranean tuna pita pocket brings together the savory taste of tuna with the fresh flavors of the Mediterranean, all stuffed into a soft pita bread. With ingredients like cucumber, olives, and feta, this pita sandwich is perfect for a Mediterranean-inspired lunch that’s quick, healthy, and full of flavor.

Ingredients:

• 1 can of tuna (5 oz), drained
• 2 whole wheat pita pockets
• 1/4 cup cucumber, sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons crumbled feta cheese
• 1 tablespoon red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a small bowl, mix together the drained tuna, olive oil, lemon juice, oregano, salt, and pepper.
2. Cut the pita pockets in half and carefully open them up to form a pocket.
3. Stuff each pita pocket with the tuna mixture, then top with cucumber, Kalamata olives, crumbled feta, and red onion slices.
4. Garnish with fresh parsley before serving.

The Mediterranean tuna pita pocket is a delightful and healthy lunch option that offers a burst of fresh flavors and textures. The combination of tuna, feta, olives, and cucumber is both refreshing and satisfying, while the pita bread holds everything together in a convenient, handheld form. This recipe is perfect for anyone craving a Mediterranean-inspired meal that’s easy to prepare and packed with nutrients. It’s a light yet fulfilling option for lunch, and it can easily be adjusted with other Mediterranean ingredients like roasted red peppers or hummus.

Tuna and Quinoa Salad Bowl

A tuna and quinoa salad bowl is a complete, balanced meal that brings together protein-rich tuna and quinoa, a superfood packed with essential nutrients. This salad bowl is loaded with fresh vegetables, making it a vibrant and satisfying option for lunch. The zesty dressing adds a tangy kick, making this meal both nourishing and delicious.

Ingredients:

• 1 can of tuna (5 oz), drained
• 1 cup cooked quinoa (cooled)
• 1/4 cup red bell pepper, diced
• 1/4 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a large bowl, combine the drained tuna and cooled quinoa.
2. Add the diced red bell pepper, cucumber, and red onion to the bowl.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to create the dressing.
4. Pour the dressing over the tuna and quinoa mixture, tossing to combine.
5. Garnish with fresh basil or parsley and serve.

The tuna and quinoa salad bowl is a perfect balance of flavors and textures, making it an ideal choice for a nutritious and satisfying lunch. The quinoa provides a hearty base that complements the protein-packed tuna, while the fresh vegetables add crunch and vibrancy to the dish. The tangy dressing ties it all together with a touch of sweetness, elevating the flavor profile. This salad is not only filling but also packed with healthy ingredients, making it a great option for anyone looking for a wholesome, balanced meal.

Tuna Melt Zucchini Boats

These tuna melt zucchini boats are a fun and low-carb twist on the classic tuna melt. By using zucchini as a vessel instead of bread, this recipe delivers all the cheesy goodness of a traditional melt with fewer carbs and extra veggies. This dish is both satisfying and nutritious, and it’s easy to whip up in no time.

Ingredients:

• 2 medium zucchini
• 1 can of tuna (5 oz), drained
• 1/4 cup mayonnaise or Greek yogurt
• 1/4 cup shredded cheddar cheese (plus extra for topping)
• 1 tablespoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the zucchini in half lengthwise and scoop out the center to create a hollowed-out boat.
3. In a bowl, combine the tuna, mayonnaise (or Greek yogurt), shredded cheddar cheese, Dijon mustard, garlic powder, salt, and pepper. Mix well.
4. Fill each zucchini boat with the tuna mixture and top with a sprinkle of additional shredded cheese.
5. Place the zucchini boats on a baking sheet and bake for 15-20 minutes or until the cheese is melted and bubbly.
6. Garnish with fresh chives and serve warm.

Tuna melt zucchini boats are a tasty, low-carb alternative to traditional tuna melts, combining creamy tuna filling with melted cheese in a tender zucchini shell. It’s a perfect option if you’re looking to reduce carbs without sacrificing flavor, and the zucchini adds a fresh, crisp texture. These are great for a quick lunch, and you can even customize them with different cheeses or add-ins like bell peppers or tomatoes for more variety.

Lemon-Dill Tuna Wrap

This lemon-dill tuna wrap is a refreshing and flavorful meal that’s perfect for lunch on the go. Combining tuna with a zesty lemon-dill dressing and crisp vegetables, this wrap is light, healthy, and full of fresh flavors. It’s quick to prepare and makes a great option for busy weekdays.

Ingredients:

• 1 can of tuna (5 oz), drained
• 1 tablespoon Greek yogurt or mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh dill, chopped (or 1/2 teaspoon dried dill)
• Salt and pepper to taste
• 1/4 cup shredded lettuce
• 1/4 cup cucumber, sliced
• 1/4 cup shredded carrots
• 1 whole wheat or spinach wrap

Instructions:

1. In a bowl, mix the drained tuna, Greek yogurt (or mayonnaise), lemon juice, dill, salt, and pepper until well combined.
2. Lay the wrap flat and layer the shredded lettuce, cucumber slices, and shredded carrots.
3. Spread the tuna mixture over the vegetables and roll the wrap tightly.
4. Slice in half and serve, or wrap in foil for an on-the-go meal.

The lemon-dill tuna wrap is a light, refreshing lunch option with bright, citrusy flavors that pair well with the creamy tuna. This wrap is easy to make and customizable, allowing you to add more veggies or swap in your favorite wrap type. It’s perfect for busy days when you need a quick and satisfying lunch to keep you energized throughout the afternoon.

Tuna and White Bean Salad with Arugula

This tuna and white bean salad with arugula is a nutrient-dense lunch that combines creamy white beans, protein-packed tuna, and peppery arugula with a light vinaigrette. It’s a filling yet light dish that’s perfect for anyone looking to enjoy a flavorful and wholesome meal without spending too much time in the kitchen.

Ingredients:

• 1 can of tuna (5 oz), drained
• 1 can of white beans (15 oz), drained and rinsed
• 2 cups fresh arugula
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large mixing bowl, combine the tuna, white beans, arugula, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh basil and serve immediately.

The tuna and white bean salad with arugula is a delightful balance of flavors and textures, with the beans adding a creamy contrast to the peppery arugula and tender tuna. The light vinaigrette enhances the natural flavors of each ingredient without overpowering them, making this salad a fresh and satisfying lunch option. It’s also high in protein and fiber, providing a well-rounded meal that keeps you full and energized. This salad is perfect for anyone looking for a quick, nutritious lunch that’s both delicious and easy to prepare.

Tuna Pasta Salad with Spinach and Cherry Tomatoes

This tuna pasta salad with spinach and cherry tomatoes is a hearty and flavorful lunch that combines al dente pasta, tender tuna, and fresh vegetables in a light dressing. It’s a quick and easy dish that’s perfect for meal prepping or for a satisfying midday meal that keeps you fueled.

Ingredients:

• 1 can of tuna (5 oz), drained
• 2 cups cooked pasta (such as rotini or penne), cooled
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked pasta, drained tuna, chopped spinach, cherry tomatoes, black olives, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried basil, salt, and pepper to make the dressing.
3. Pour the dressing over the pasta mixture and toss everything together until well combined.
4. Serve immediately or refrigerate for later.

This tuna pasta salad is a refreshing and filling dish that combines flavors and textures for a balanced meal. The tender pasta, creamy feta, and fresh vegetables come together beautifully with the light vinaigrette dressing, making it a great option for busy lunches or easy meal prep. It’s a delicious way to enjoy pasta with an added protein boost, and it keeps well in the fridge, making it convenient for the week ahead.

Curried Tuna Salad Lettuce Wraps

Curried tuna salad lettuce wraps are a flavorful twist on traditional tuna salad. With aromatic curry powder and a touch of sweetness, this recipe brings unique flavors to a healthy lettuce wrap. It’s low in carbs and big on flavor, making it an exciting and nutritious lunch option.

Ingredients:

• 1 can of tuna (5 oz), drained
• 1/4 cup Greek yogurt or mayonnaise
• 1/4 cup diced apple or grapes
• 1/4 cup celery, finely chopped
• 1 tablespoon chopped almonds or walnuts
• 1/2 teaspoon curry powder
• Salt and pepper to taste
• 6-8 large lettuce leaves (such as romaine or butter lettuce)

Instructions:

1. In a mixing bowl, combine the drained tuna, Greek yogurt (or mayonnaise), diced apple or grapes, chopped celery, almonds or walnuts, curry powder, salt, and pepper. Mix until well blended.
2. Spoon a portion of the curried tuna salad onto each lettuce leaf.
3. Fold or roll the lettuce leaves around the filling and serve immediately.

Curried tuna salad lettuce wraps offer a fresh and flavorful take on traditional tuna salad. The curry powder and fruit add a touch of warmth and sweetness, while the crunchy lettuce wraps make this dish both light and satisfying. Perfect for a quick, healthy lunch, these wraps are a fun, low-carb way to enjoy a variety of flavors. Customize with extra toppings like raisins or chopped herbs for even more flair.

Tuna and Egg Salad Bowl

This tuna and egg salad bowl is a protein-packed, balanced meal that’s both filling and nutritious. The combination of tuna, hard-boiled eggs, and fresh vegetables makes it a versatile dish that can be enjoyed warm or cold. It’s ideal for anyone looking for a satisfying lunch that’s quick to prepare and loaded with healthy ingredients.

Ingredients:

• 1 can of tuna (5 oz), drained
• 2 hard-boiled eggs, chopped
• 1 cup mixed greens (such as spinach or arugula)
• 1/4 cup cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 avocado, sliced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. In a large bowl, layer the mixed greens, cucumber, cherry tomatoes, and avocado.
2. Add the drained tuna and chopped hard-boiled eggs to the bowl.
3. Drizzle with olive oil and lemon juice, then season with salt and pepper.
4. Gently toss to combine and garnish with fresh parsley or chives.

The tuna and egg salad bowl is a complete meal that’s high in protein and filled with a variety of fresh ingredients. The richness of the tuna and eggs is complemented by the crisp vegetables and creamy avocado, making it a delightful and satisfying lunch option. It’s easy to assemble and customize with your favorite toppings or dressings, making it a versatile choice for any day of the week. Whether you’re meal prepping or just need a quick lunch, this salad bowl has you covered!

Spicy Tuna and Cucumber Sushi Rolls

These spicy tuna and cucumber sushi rolls are a fun and flavorful way to enjoy sushi at home. With spicy tuna, crisp cucumber, and the perfect combination of vinegary rice, they offer a fresh and satisfying alternative to traditional sushi rolls. This recipe is ideal for sushi lovers looking for an easy, homemade version that can be customized with different fillings.

Ingredients:

• 1 can of tuna (5 oz), drained
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha sauce
• 1 teaspoon soy sauce
• 1/2 cucumber, julienned
• 1/2 cup sushi rice, cooked and cooled
• 2 sheets nori (seaweed)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Sesame seeds for garnish (optional)

Instructions:

1. In a small bowl, mix the tuna with mayonnaise, sriracha sauce, and soy sauce until well combined.
2. In a separate bowl, combine the cooled sushi rice with rice vinegar, sugar, and salt, stirring until the seasoning is evenly distributed.
3. Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of rice evenly across the nori, leaving about 1 inch at the top.
4. Place a line of spicy tuna and cucumber slices along the bottom edge of the rice.
5. Roll the sushi tightly from the bottom, using the mat to help shape it. Seal the edge with a little water.
6. Slice the roll into bite-sized pieces, sprinkle with sesame seeds if desired, and serve with soy sauce or wasabi.

Spicy tuna and cucumber sushi rolls offer a fun and flavorful way to enjoy a homemade sushi experience. The creamy spicy tuna contrasts perfectly with the crisp cucumber, while the sushi rice provides a satisfying foundation. These rolls are customizable, allowing you to add more fillings like avocado or pickled ginger. Whether you’re a sushi enthusiast or trying it for the first time, this recipe is a great way to enjoy fresh, vibrant flavors in an easy-to-make dish.

Tuna and Sweet Potato Salad

The tuna and sweet potato salad is a nourishing and hearty lunch option that combines the sweetness of roasted sweet potatoes with the savory goodness of tuna. The warm, tender sweet potatoes provide a perfect balance to the protein-packed tuna, making it a filling yet healthy meal that can be enjoyed warm or cold.

Ingredients:

• 1 can of tuna (5 oz), drained
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup spinach, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potato with olive oil, paprika, cumin, salt, and pepper. Spread the cubes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.
3. In a bowl, combine the roasted sweet potatoes, drained tuna, and chopped spinach.
4. In a small bowl, whisk together balsamic vinegar and olive oil to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately, or refrigerate for a chilled version.

This tuna and sweet potato salad is a nutrient-dense and satisfying lunch option that’s perfect for any time of year. The roasted sweet potatoes provide a sweet, earthy contrast to the savory tuna, while the spinach adds freshness and crunch. The simple balsamic vinaigrette ties everything together with a tangy kick. It’s a balanced dish that’s great for meal prep, keeping well in the fridge for a couple of days. This salad is filling and full of flavor, making it a great choice for a healthy, hearty lunch.

Tuna and Mango Salad with Lime Dressing

This tuna and mango salad is a bright and tropical lunch that combines the savory richness of tuna with the sweet, juicy flavors of ripe mango. Topped with a zesty lime dressing, it’s a fresh, flavorful meal that’s light yet satisfying. This salad is perfect for summer or anytime you want a refreshing, vibrant dish.

Ingredients:

• 1 can of tuna (5 oz), drained
• 1 ripe mango, peeled and diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, diced
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

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

The tuna and mango salad with lime dressing is a fresh, light, and flavorful meal that’s perfect for a quick lunch. The sweetness of the mango pairs beautifully with the savory tuna, while the lime dressing adds a refreshing zing. This salad is a great way to incorporate seasonal fruits into your lunch, providing a burst of flavor and nutrition in every bite. It’s a simple, yet vibrant dish that’s easy to prepare and will leave you feeling satisfied without feeling heavy.

Note: More recipes are coming soon!