Just as many people discover the ketogenic diet during their search for versatile low-carb options, tuna emerges as a surprisingly perfect protein choice for this lifestyle.
You’ll find it’s not only affordable and widely available, but also incredibly adaptable to various flavor profiles while containing virtually zero carbohydrates.
Whether you’re looking to spice up your meal prep routine or need quick solutions for busy weeknights, these ten tuna recipes might transform how you view this pantry staple—and what you thought was possible on a keto diet.
Spicy Sriracha Tuna Stuffed Avocados
These creamy avocados stuffed with spicy sriracha tuna make a perfect keto-friendly lunch or snack. Ready in minutes with minimal prep, they’re both satisfying and nutritious.
Ingredients:
- 2 ripe avocados, halved and pitted
- 2 cans (5oz each) tuna in water, drained
- 3 tablespoons mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- 1 stalk celery, finely diced
- 2 tablespoons chopped green onions
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon sesame seeds for garnish
Instructions:
Step 1: Scoop out a small portion from each avocado half to create a larger cavity for the filling. Place the scooped avocado flesh in a medium bowl.
Step 2: Add drained tuna, mayonnaise, sriracha, lime juice, cilantro, celery, green onions, garlic powder, salt, and pepper to the bowl. Mix gently until well combined.
Step 3: Spoon the tuna mixture into the avocado halves, mounding slightly on top.
Step 4: Sprinkle with sesame seeds and additional cilantro if desired. Serve immediately or refrigerate for up to 4 hours.
Nutrition:
- Calories per serving (1 stuffed avocado half): 310
- Fat: 24g
- Protein: 18g
- Total Carbs: 9g
- Fiber: 7g
- Net Carbs: 2g
- Sodium: 320mg
Mediterranean Tuna Salad With Olives and Feta
This vibrant Mediterranean tuna salad combines protein-rich tuna with briny olives and creamy feta for a rejuvenating keto-friendly meal. Perfect for lunch or a light dinner.
Ingredients:
- 2 cans (5 oz each) tuna in olive oil, drained
- 1/4 cup red onion, finely diced
- 1/3 cup kalamata olives, pitted and halved
- 1/4 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/3 cup feta cheese, crumbled
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 cups mixed greens (optional)
Instructions:
Step 1: In a large bowl, break up the tuna with a fork until flaked.
Step 2: Add the diced red onion, kalamata olives, cucumber, and cherry tomatoes to the bowl with the tuna.
Step 3: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper to create the dressing.
Step 4: Pour the dressing over the tuna mixture and gently toss to combine.
Step 5: Fold in the crumbled feta cheese, being careful not to break it up too much.
Step 6: Serve immediately over mixed greens if desired, or refrigerate for up to 24 hours to allow flavors to meld.
Nutrition:
- Calories: 320 per serving
- Protein: 25g
- Fat: 22g
- Net Carbs: 3g
- Fiber: 1g
- Serving size: 1/2 of recipe
Cheesy Tuna Casserole With Cauliflower Rice
This keto-friendly tuna casserole replaces traditional pasta with cauliflower rice for a low-carb comfort meal.
Creamy, cheesy and packed with protein, it’s perfect for weeknight dinners.
Ingredients:
- 2 cans (5oz each) tuna in water, drained
- 4 cups riced cauliflower
- 1½ cups shredded cheddar cheese, divided
- ½ cup cream cheese, softened
- ¼ cup sour cream
- ¼ cup heavy cream
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions:
Step 1: Preheat oven to 375°F and lightly grease a 9×9 inch baking dish.
Step 2: Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
Add garlic and cook for another 30 seconds.
Step 3: Add cauliflower rice to the skillet and cook for 5-7 minutes until slightly softened but still firm.
Step 4: In a large bowl, combine cream cheese, sour cream, heavy cream, 1 cup of cheddar cheese, salt, pepper, and dill.
Mix well.
Step 5: Fold in the drained tuna and cooked cauliflower mixture until evenly combined.
Step 6: Transfer to the prepared baking dish and top with remaining ½ cup cheddar cheese.
Step 7: Bake for 20-25 minutes until bubbly and golden.
Garnish with fresh parsley before serving.
Nutrition:
- Calories: 315 per serving
- Fat: 24g
- Protein: 22g
- Net Carbs: 4g
- Fiber: 2g
- Serving Size: 1/6 of casserole
Crispy Tuna Cakes With Lemon Aioli
These golden tuna cakes deliver the perfect crunch with a zesty lemon aioli complement. Packed with protein and healthy fats, they make an ideal keto meal in just 25 minutes.
Ingredients:
- 2 cans (5 oz each) tuna, drained
- 2 large eggs
- 1/3 cup almond flour
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon zest
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
For lemon aioli:
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon lemon zest
- Pinch of salt
Instructions:
Step 1: In a large bowl, combine tuna, eggs, almond flour, mayonnaise, Dijon mustard, parsley, lemon zest, garlic powder, salt, and pepper. Mix thoroughly.
Step 2: Form mixture into 4-6 patties about 1/2 inch thick.
Step 3: Heat olive oil in a non-stick skillet over medium heat. Cook patties for 3-4 minutes per side until golden brown and crispy.
Step 4: While tuna cakes cook, prepare the aioli by mixing mayonnaise, lemon juice, minced garlic, lemon zest, and salt in a small bowl.
Step 5: Transfer cooked tuna cakes to a paper towel-lined plate to remove excess oil.
Step 6: Serve immediately with lemon aioli on the side.
Nutrition:
- Calories: 285 per serving (2 cakes)
- Fat: 22g
- Protein: 20g
- Net Carbs: 2g
- Fiber: 1g
- Sodium: 480mg
Asian-Inspired Tuna Lettuce Wraps
These light and flavorful keto-friendly tuna lettuce wraps blend Asian spices with fresh ingredients. Perfect for a quick lunch or appetizer with just 3g net carbs per serving.
Ingredients:
- 2 cans (5 oz each) tuna in water, drained
- 3 tablespoons mayonnaise
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce or coconut aminos
- 1 teaspoon grated ginger
- 1 small cucumber, diced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- 8 large lettuce leaves (Boston or romaine)
- 1 tablespoon lime juice
- ½ teaspoon red pepper flakes (optional)
- 1 avocado, sliced
Instructions:
Step 1: In a medium bowl, combine drained tuna, mayonnaise, sesame oil, soy sauce/coconut aminos, grated ginger, and lime juice. Mix until well combined.
Step 2: Fold in diced cucumber, sliced green onions, and sesame seeds, reserving some green onions and sesame seeds for garnish.
Step 3: Wash and dry lettuce leaves. Arrange on a serving platter.
Step 4: Spoon the tuna mixture evenly into each lettuce leaf. Top with avocado slices.
Step 5: Garnish with remaining green onions, sesame seeds, and red pepper flakes if desired.
Step 6: Serve immediately or refrigerate for up to 4 hours before serving.
Nutrition:
- Calories: 280 per serving (2 wraps)
- Fat: 22g
- Protein: 18g
- Net Carbs: 3g
- Fiber: 2g
- Serving size: 2 lettuce wraps
Creamy Garlic Tuna-Stuffed Mushrooms
These savory keto-friendly stuffed mushrooms combine rich tuna and cream cheese with garlic and herbs for a perfect appetizer or light meal that’s both satisfying and low-carb.
Ingredients:
- 12 large white mushrooms, stems removed
- 2 cans (5oz each) tuna in olive oil, drained
- 4 oz cream cheese, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1/4 cup grated parmesan cheese
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions:
Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet with olive oil.
Step 2: Clean mushrooms and remove stems. Place caps hollow-side up on the baking sheet.
Step 3: In a mixing bowl, combine tuna, cream cheese, minced garlic, parsley, lemon juice, half the parmesan cheese, red pepper flakes, salt, and pepper.
Step 4: Spoon the tuna mixture generously into each mushroom cap, slightly mounding on top.
Step 5: Sprinkle remaining parmesan cheese over stuffed mushrooms and drizzle with olive oil.
Step 6: Bake for 15-18 minutes until mushrooms are tender and tops are golden brown.
Step 7: Let cool for 2-3 minutes before serving.
Nutrition:
- Calories: 165 per serving (3 mushrooms)
- Fat: 13g
- Protein: 12g
- Carbs: 2g
- Fiber: 0.5g
- Net Carbs: 1.5g
Zucchini Tuna Boats With Mozzarella
These keto-friendly tuna boats combine tender zucchini with savory tuna and melted mozzarella for a quick, nutritious meal that’s perfect for lunch or dinner.
Ingredients:
- 3 medium zucchini, halved lengthwise
- 2 cans (5 oz each) tuna in olive oil, drained
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1/4 cup diced red bell pepper
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions:
Step 1: Preheat oven to 400°F. Scoop out zucchini centers, leaving 1/4-inch thick shells. Chop the scooped flesh and set aside.
Step 2: Place zucchini boats on a baking sheet. Season with salt and pepper, then bake for 10 minutes.
Step 3: Meanwhile, in a bowl, combine tuna, mayonnaise, lemon juice, garlic powder, red pepper flakes, chopped zucchini flesh, bell pepper, and half the parsley. Mix well.
Step 4: Remove zucchini boats from oven. Fill each with the tuna mixture and top with mozzarella cheese.
Step 5: Return to oven and bake for 12-15 minutes until cheese is melted and bubbly. Garnish with remaining parsley.
Nutrition:
- Calories: 320 per serving
- Protein: 28g
- Fat: 22g
- Net Carbs: 5g
- Fiber: 2g
- Serving size: 2 zucchini halves
Jalapeño Popper Tuna Melt Cucumber Rounds
These keto-friendly cucumber rounds deliver all the flavor of jalapeño poppers with the added protein of tuna, creating a satisfying low-carb appetizer or light meal option.
Ingredients:
- 1 large cucumber, sliced into 1/2-inch rounds
- 1 (5 oz) can tuna in water, drained
- 3 tablespoons cream cheese, softened
- 2 tablespoons mayonnaise
- 1 jalapeño, seeded and finely diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions:
Step 1: Arrange cucumber rounds on a paper towel and lightly salt them to draw out excess moisture. Let sit for 10 minutes, then pat dry.
Step 2: In a mixing bowl, combine tuna, cream cheese, mayonnaise, diced jalapeño, garlic powder, and onion powder. Mix well and season with salt and pepper to taste.
Step 3: Place cucumber rounds on a baking sheet. Top each round with a spoonful of the tuna mixture.
Step 4: Sprinkle shredded cheddar cheese over each cucumber round.
Step 5: Broil for 2-3 minutes, or until the cheese is melted and slightly golden.
Step 6: Remove from oven, garnish with fresh cilantro if desired, and serve immediately.
Nutrition:
- Calories: 185 per serving
- Fat: 13g
- Protein: 15g
- Net Carbs: 3g
- Fiber: 1g
- Serving size: 6 cucumber rounds
Thai Coconut Curry Tuna Bowl
This vibrant keto Thai curry combines flaky tuna with creamy coconut milk and fragrant spices for a quick, satisfying low-carb meal that delivers authentic flavors without the carbs.
Ingredients:
- 2 cans (5oz each) tuna in olive oil, drained
- 1 cup full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 tablespoons coconut oil
- 1 small zucchini, spiralized
- 1/2 red bell pepper, thinly sliced
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped Thai basil
- 1 teaspoon erythritol or monk fruit sweetener
- 2 tablespoons chopped peanuts
- 1 small Thai chili, sliced (optional)
Instructions:
Step 1: Heat coconut oil in a medium saucepan over medium heat. Add curry paste and stir for 30 seconds until fragrant.
Step 2: Pour in coconut milk, fish sauce, lime juice, and sweetener. Bring to a gentle simmer for 3-4 minutes until slightly thickened.
Step 3: Fold in the tuna chunks, bell pepper, and zucchini noodles. Simmer for 2-3 minutes until vegetables are slightly tender but still crisp.
Step 4: Remove from heat and divide between two bowls. Top with cilantro, Thai basil, chopped peanuts, and Thai chili if using.
Nutrition:
- Calories: 485 per serving
- Fat: 38g
- Protein: 32g
- Net Carbs: 4g
- Fiber: 2g
- Total Carbs: 6g
- Sodium: 680mg
Buffalo Tuna Dip With Celery and Cucumber Chips
This spicy, creamy keto dip combines protein-rich tuna with zesty buffalo flavors, served with crisp vegetable chips for the perfect low-carb snack or appetizer.
Ingredients:
- 2 cans (5 oz each) tuna in water, drained
- 1/3 cup mayonnaise
- 3 tablespoons hot sauce (like Frank’s RedHot)
- 2 tablespoons cream cheese, softened
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried dill
- Salt and pepper to taste
- 4 celery stalks, cut into 3-inch sticks
- 1 large cucumber, sliced into 1/4-inch rounds
Instructions:
Step 1: In a medium bowl, break up the drained tuna with a fork until flaked.
Step 2: Add mayonnaise, hot sauce, cream cheese, lemon juice, garlic powder, onion powder, and dried dill to the tuna. Mix thoroughly until well combined and creamy.
Step 3: Season with salt and pepper to taste, then cover and refrigerate for at least 30 minutes to allow flavors to blend.
Step 4: While the dip chills, prepare the vegetable chips by arranging celery sticks and cucumber rounds on a serving platter.
Step 5: Transfer the buffalo tuna dip to a serving bowl and place in the center of the platter surrounded by the vegetable chips.
Nutrition:
- Calories: 165 per serving
- Protein: 15g
- Fat: 12g
- Carbs: 2g
- Fiber: 1g
- Net Carbs: 1g
- Serving size: 1/4 of recipe
Final Thoughts
You’ve now added ten Poseidon-worthy tuna dishes to your keto arsenal.
Research confirms that high-protein, low-carb meals like these support ketosis while providing essential omega-3 fatty acids.
By incorporating these versatile recipes into your weekly rotation, you’ll maintain your nutritional goals without sacrificing flavor.
Remember, successful keto dieting isn’t about deprivation—it’s about reimagining classics with strategic substitutions.
Your journey to sustained low-carb living just got considerably more delicious.
