Tuna Recipes

This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.

On the hottest of summer days, it's best to leave the oven off as much as possible. This salad for dinner recipe has you use the stovetop just once—to simmer potatoes and cook green beans. Other than that, it's smooth sailing to a practically no-cook dinner that's light, refreshing, and delicious. 

Look for moist, translucent tuna that's shiny pink or red; avoid fish with any hint of browning.

Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.

Add a little Italian flavor to your seared tuna with tomatoes and basil, which create a well-seasoned natural sauce.

We used a selection of green heirloom tomatoes for this salad, but it tastes just as good with other varieties. Be sure not to use unripe green tomatoes, though, which are best for frying or pickling.

Our tasty version of a classic Nicoise salad can also be turned into a sandwich.

A top tip for this Tuna Macaroni Salad, soaking raw onions in cold water for 15 minutes helps mellow their flavor.

This update to the old-fashioned tuna casserole is just as delicious as you remember: It gets a fresh taste from spinach and a fun shape from shells.

The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.

This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.

Fresh herbs and lime juice brighten these skewers of silken tuna.

Thick tuna steaks are brushed with a glaze of balsamic vinegar, white wine, and a bit of sugar.

Blink and you'll miss this easy no-cook sauce recipe: Combine chopped tomatoes, olive oil, garlic, vinegar, and basil in a big bowl on the counter, and let them sit until they break down a bit. When the pasta is just cooked, toss it all together with a generous shower of grated Parmesan, which thickens and emulsifies the sauce, plus oil-packed tuna for a jolt of brininess and protein.

Ginger and scallions season pan-seared eggplant and tuna steaks in this quick-cook meal.

This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.

"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.

Our take on the classic French salad includes small red potatoes, celery, and radishes in addition to traditional ingredients, such as tuna, olives, hard-boiled eggs, anchovies, green beans, and tomatoes.

Delicious on its own, this tuna salad recipe also makes a memorable Two Bite Tuna Melt.

Cherry tomatoes and a colorful combination of bell, sweet, and banana peppers are teamed with four pantry powerhouses to make a flavorful sauce for spaghetti: jarred tuna, golden raisins, Kalamata olives, and Parmesan cheese.

Composed of rice, black beans, cabbage slaw, and fresh tuna spiced with chili powder, this power bowl makes a light yet satisfying dinner or lunch. A zesty cilantro cream dressing brings it all together.

For a burst of briny flavor, add 1 tablespoon chopped olives or capers to the tuna mixture.

Quick and easy for a weeknight dinner, these hearty cakes are made from canned tuna with grated carrots slipped in for an extra boost nutrition. 

This flavorful pasta dish gets a protein boost from the tuna and added nutritional benefits from parsley and olives.