10 Satisfying Low-Carb Tuna Recipes

Looking for protein-packed meals that won’t spike your blood sugar?

Tuna might be your perfect solution.

This versatile seafood offers impressive nutrition with approximately 20 grams of protein per 3-ounce serving and virtually no carbohydrates.

You’ll find it’s rich in omega-3 fatty acids and essential nutrients like vitamin D and selenium.

The following low-carb tuna recipes transform this pantry staple into satisfying meals that support your health goals without sacrificing flavor.

Let’s explore how this affordable protein can revolutionize your weekly menu.

Zesty Avocado Tuna Boats

These low-carb tuna boats combine creamy avocados with protein-packed tuna, creating a satisfying meal that’s ready in minutes.

Perfect for lunch or a light dinner with bright, fresh flavors.

Ingredients:

• 2 ripe avocados, halved and pitted
• 2 cans (5oz each) tuna in water, drained
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 small red bell pepper, finely diced
• 2 tablespoons red onion, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

Step 1: Scoop out a small portion of each avocado half, creating a deeper well for the filling.

Chop the scooped avocado and set aside.

Step 2: In a medium bowl, combine tuna, mayonnaise, mustard, bell pepper, red onion, lemon juice, and the reserved chopped avocado.

Step 3: Season the mixture with paprika, salt, and pepper, then gently fold together until well combined.

Step 4: Spoon the tuna mixture evenly into the avocado halves.

Step 5: Garnish with fresh cilantro and a sprinkle of paprika.

Serve immediately or chill for 30 minutes for a revitalizing meal.

Nutrition:

• Calories: 285 per serving
• Protein: 18g
• Fat: 21g
• Net Carbs: 5g
• Fiber: 7g
• Sodium: 320mg

Mediterranean Tuna Stuffed Bell Peppers

These vibrant low-carb stuffed peppers combine protein-rich tuna with Mediterranean flavors for a nutritious, satisfying meal that’s perfect for lunch or dinner.

Ingredients:

• 4 large bell peppers (any color), halved and seeded
• 2 cans (5 oz each) tuna in water, drained
• 1/4 cup olive oil
• 1/2 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, quartered
• 1/3 cup kalamata olives, pitted and chopped
• 1 tablespoon lemon juice
• 1 tablespoon dried oregano
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

Step 1: Preheat oven to 375°F. Place bell pepper halves on a baking sheet lined with parchment paper.

Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.

Step 3: In a bowl, combine tuna, sautéed onion and garlic, tomatoes, olives, remaining olive oil, lemon juice, oregano, half the feta, and parsley. Season with salt and pepper.

Step 4: Divide tuna mixture evenly among pepper halves. Sprinkle remaining feta on top.

Step 5: Bake for 20-25 minutes until peppers are tender and filling is heated through.

Nutrition:

• Calories: 265 per serving
• Protein: 22g
• Fat: 15g
• Net Carbs: 8g
• Fiber: 3g
• Sodium: 410mg
• Serving size: 2 pepper halves

Spicy Sriracha Tuna Lettuce Wraps

These low-carb tuna lettuce wraps pack a zesty punch with sriracha and fresh veggies. Ready in just 10 minutes, they’re perfect for a quick lunch or light dinner while keeping carbs minimal.

Ingredients:

• 2 cans (5oz each) tuna in water, drained
• 3 tablespoons mayonnaise
• 2 tablespoons sriracha sauce
• 1 tablespoon lime juice
• 1/4 cup diced cucumber
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped cilantro
• 8 large lettuce leaves (butter, romaine, or iceberg)
• 1 avocado, sliced
• Salt and pepper to taste

Instructions:

Step 1: In a medium bowl, combine drained tuna, mayonnaise, sriracha sauce, and lime juice. Mix well until thoroughly combined.

Step 2: Fold in diced cucumber, red onion, and cilantro. Season with salt and pepper to taste.

Step 3: Wash and dry lettuce leaves carefully to keep them intact. Arrange on a serving plate.

Step 4: Scoop approximately 1/4 cup of the tuna mixture onto each lettuce leaf.

Step 5: Top each wrap with avocado slices and serve immediately. For extra heat, drizzle with additional sriracha.

Nutrition:

• Calories: 165 per serving (2 wraps)
• Protein: 18g
• Fat: 10g
• Net Carbs: 2g
• Fiber: 1g
• Sodium: 320mg

Creamy Garlic Tuna-Stuffed Mushrooms

These savory low-carb mushrooms combine fresh tuna with a creamy garlic filling for a perfect appetizer or light meal. Ready in under 30 minutes with just 3g net carbs per serving.

Ingredients:

• 12 large cremini or white mushrooms, stems removed
• 2 cans (5oz each) tuna in water, drained
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese, divided
• Salt and black pepper to taste
• 1 tbsp olive oil

Instructions:

Step 1: Preheat oven to 375°F. Clean mushrooms with a damp paper towel and remove stems. Place caps on a lightly oiled baking sheet.

Step 2: In a mixing bowl, combine tuna, cream cheese, mayonnaise, garlic, parsley, lemon juice, red pepper flakes, and 1/4 cup Parmesan cheese. Season with salt and pepper to taste.

Step 3: Spoon the tuna mixture into mushroom caps, mounding slightly. Sprinkle with remaining Parmesan cheese and drizzle with olive oil.

Step 4: Bake for 15-18 minutes until mushrooms are tender and tops are golden brown. Let cool for 2-3 minutes before serving.

Nutrition:

• Calories: 210 per serving (3 stuffed mushrooms)
• Total Fat: 15g
• Protein: 18g
• Total Carbs: 4g
• Fiber: 1g
• Net Carbs: 3g
• Sodium: 420mg

Asian-Inspired Sesame Tuna Cucumber Rolls

These invigorating low-carb tuna rolls swap rice for crisp cucumber, creating a light meal packed with protein and Asian flavors. Perfect for a quick lunch or elegant appetizer.

Ingredients:

• 2 cans (5oz each) tuna in water, drained
• 2 tablespoons mayonnaise
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon grated ginger
• 2 green onions, finely chopped
• 1 tablespoon sesame seeds
• 2 large cucumbers
• 1 avocado, sliced
• 1 carrot, julienned
• Wasabi paste (optional)

Instructions:

Step 1: In a medium bowl, combine tuna, mayonnaise, sesame oil, soy sauce, rice vinegar, and grated ginger. Mix thoroughly until well combined.

Step 2: Fold in chopped green onions and half the sesame seeds.

Step 3: Peel cucumbers lengthwise in strips, leaving some skin for color. Using a vegetable peeler, slice cucumbers lengthwise into thin, wide strips.

Step 4: Lay cucumber strips flat and pat dry with paper towels. Place a small amount of tuna mixture at one end of each strip.

Step 5: Add slices of avocado and julienned carrot on top of the tuna mixture.

Step 6: Carefully roll up each cucumber strip, securing with a toothpick if needed.

Step 7: Sprinkle rolls with remaining sesame seeds and serve immediately with wasabi on the side if desired.

Nutrition:

• Calories: 210 per serving
• Protein: 18g
• Fat: 14g
• Net Carbs: 3g
• Fiber: 2g
• Sodium: 320mg

Cheesy Tuna Cauliflower Casserole

This low-carb casserole combines flaky tuna with cauliflower florets in a creamy cheese sauce for a satisfying meal without the carbs. Perfect for family dinners or meal prep.

Ingredients:

• 2 cans (5oz each) tuna in water, drained
• 1 medium cauliflower head, cut into florets
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried herbs (thyme or oregano)
• Salt and pepper to taste
• 1/4 cup grated parmesan cheese for topping

Instructions:

Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

Step 2: Steam cauliflower florets until just tender, about 5-7 minutes. Drain well and set aside.

Step 3: In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.

Step 4: Reduce heat to low. Add cream cheese and heavy cream, stirring until melted and smooth. Fold in shredded cheddar cheese until melted.

Step 5: Gently stir in tuna and cauliflower. Season with herbs, salt, and pepper.

Step 6: Transfer mixture to the prepared baking dish. Sprinkle parmesan cheese on top.

Step 7: Bake for 20-25 minutes until bubbling and golden on top. Let rest for 5 minutes before serving.

Nutrition:

• Calories: 320 per serving
• Protein: 24g
• Fat: 22g
• Net Carbs: 6g
• Fiber: 2g
• Serves: 4

Lemon Herb Tuna-Topped Zucchini Noodles

This invigorating low-carb dish combines tender zucchini noodles with savory tuna and bright lemon-herb flavors. Ready in under 20 minutes, it’s perfect for a quick lunch or light dinner.

Ingredients:

• 2 medium zucchini
• 2 cans (5oz each) tuna in water, drained
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

Step 1: Using a spiralizer, create zucchini noodles (zoodles). If you don’t have a spiralizer, use a vegetable peeler to make ribbons.

Step 2: Place zoodles in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to remove excess moisture. Pat dry with paper towels.

Step 3: In a bowl, combine tuna, 1 tablespoon olive oil, lemon juice, half the garlic, parsley, dill, lemon zest, red pepper flakes, salt, and pepper.

Step 4: Heat remaining olive oil in a large skillet over medium heat. Add remaining garlic and cook for 30 seconds until fragrant.

Step 5: Add zoodles to the skillet and sauté for 2-3 minutes until just tender but still crisp.

Step 6: Transfer zoodles to plates, top with tuna mixture, and garnish with cherry tomatoes. Serve immediately.

Nutrition:

• Calories: 285
• Protein: 32g
• Carbs: 8g
• Fat: 15g
• Fiber: 3g
• Net Carbs: 5g

Tuna Egg Salad Tomato Cups

These colorful tuna egg salad tomato cups are a delightful low-carb lunch option. Fresh tomatoes filled with protein-rich tuna and egg salad create a satisfying meal in under 15 minutes.

Ingredients:

• 4 medium tomatoes
• 2 cans (5 oz each) tuna in water, drained
• 3 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 celery stalk, finely diced
• 2 tablespoons red onion, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

Step 1: Cut the tops off tomatoes and carefully scoop out the seeds and pulp, creating hollow cups. Set upside down on paper towels to drain.

Step 2: In a medium bowl, combine tuna, chopped eggs, mayonnaise, mustard, celery, red onion, lemon juice, and dill.

Step 3: Season the mixture with salt and pepper, then gently mix until well combined.

Step 4: Fill each tomato cup with the tuna egg salad mixture.

Step 5: Garnish with additional dill if desired and serve immediately or chill for 30 minutes before serving.

Nutrition:

• Calories: 245 per serving
• Protein: 22g
• Fat: 15g
• Net Carbs: 4g
• Fiber: 1g
• Sodium: 310mg
• Serving size: 1 filled tomato cup

Chipotle Lime Tuna Pepper Boats

These zesty tuna pepper boats deliver bold flavors with minimal carbs. The smoky chipotle paired with bright lime creates a satisfying meal that’s perfect for lunch or a light dinner.

Ingredients:

• 2 bell peppers (any color), halved and seeded
• 2 cans (5oz each) tuna in water, drained
• 3 tablespoons mayonnaise
• 1 tablespoon chipotle paste
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 2 tablespoons red onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• ¼ cup shredded cheese (optional)

Instructions:

Step 1: Preheat oven to 375°F (190°C). Place pepper halves on a baking sheet, cut side up.

Step 2: In a medium bowl, combine tuna, mayonnaise, chipotle paste, lime juice, lime zest, red onion, and cilantro. Mix well and season with salt and pepper.

Step 3: Brush the pepper halves with olive oil and fill each with the tuna mixture. If using cheese, sprinkle on top.

Step 4: Bake for 15-18 minutes until peppers are tender and slightly charred at the edges.

Step 5: Let cool for 2-3 minutes before serving. Garnish with additional cilantro if desired.

Nutrition:

• Calories: 245 per serving (2 pepper boats)
• Protein: 24g
• Carbohydrates: 6g
• Fat: 14g
• Fiber: 2g
• Net Carbs: 4g

Middle Eastern Tuna and Tahini Collard Wraps

These low-carb wraps combine protein-rich tuna with creamy tahini and Middle Eastern spices, all wrapped in nutritious collard greens for a revitalizing and satisfying meal.

Ingredients:

• 2 large collard green leaves
• 1 can (5 oz) tuna in water, drained
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 small cucumber, diced
• 2 tablespoons red onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon sumac (optional)
• ¼ teaspoon ground coriander
• Salt and pepper to taste
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh parsley, chopped

Instructions:

Step 1: Prepare the collard leaves by cutting off the stems and trimming the thick part of the center rib. Blanch in boiling water for 30 seconds, then immediately place in ice water. Pat dry.

Step 2: In a medium bowl, mix tuna, tahini, lemon juice, olive oil, cumin, sumac, coriander, salt, and pepper until well combined.

Step 3: Fold in diced cucumber, red onion, mint, and parsley.

Step 4: Lay out the collard leaves and divide the tuna mixture between them, placing it in the center of each leaf.

Step 5: Fold the bottom of each leaf up over the filling, then fold in the sides and roll up tightly like a burrito. Slice in half diagonally before serving.

Nutrition:

• Calories: 240 per wrap
• Protein: 18g
• Carbohydrates: 6g
• Fat: 15g (healthy fats)
• Fiber: 3g
• Net Carbs: 3g

Final Thoughts

These low-carb tuna recipes offer you the perfect balance of protein and flavor without the carb overload.

You’ll love how they’re scientifically proven to keep you satisfied longer while supporting muscle maintenance.

By incorporating these omega-3 rich dishes into your weekly meal plan, you’re optimizing your nutritional intake and telegramming your body exactly what it needs.

Remember, sustainable healthy eating isn’t about deprivation—it’s about finding delicious alternatives that nourish your body and please your palate.