We Asked 3 Chefs the Best Thing To Make With Canned Tuna, and They All Said the Same Thing

Canned tuna might just be the unsung hero of the pantry. It sits quietly on the shelf, waiting patiently between cans of beans and boxes of pasta, yet it has the power to transform into a surprisingly wide range of meals. Whether you're trying to stretch your grocery budget, put together a quick lunch or create a protein-packed dinner in minutes, canned tuna consistently delivers.

One of its most appealing factors is affordability. Compared with many fresh proteins, canned tuna is remarkably budget-friendly, making it a staple for students, families and anyone looking to save money without sacrificing nutrition. It's also one of the most accessible ingredients around. You can find it in nearly every grocery store, convenience store and market, making it easy to keep on hand for last-minute meals.

😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter 🍳🍔

Nutrition is another reason canned tuna has earned its pantry MVP status. It's packed with protein, contains beneficial omega-3 fatty acids and can help turn a simple meal into something more satisfying. Plus, because it's already cooked, there's no need to worry about preparation, cooking times or complicated techniques. Open the can, and you're already halfway to dinner.

Then there's the convenience aspect. Few ingredients can compete with canned tuna when it comes to speed. It works in sandwiches, salads, pasta dishes, wraps, grain bowls, casseroles, fish cakes and more. Its mild flavor makes it easy to pair with everything from fresh herbs and citrus to spicy chilies and creamy sauces.

Many people also appreciate that there are increasingly more options focused on sustainable and responsible sourcing, giving you the opportunity to make choices that align with your values. And because canned tuna is shelf-stable, it can be stored for months, making it an ideal ingredient for last-minute meals or those nights when the refrigerator seems mysteriously empty.

With so many possibilities available, we wondered what professional chefs would recommend as the No. 1 canned tuna dish for home cooks. To get the answer, we spoke with three culinary experts, and while they offered slightly different spins, they all pointed toward the same versatile category of meal: simple tuna-based dishes that combine pantry staples with fresh flavor for maximum payoff and minimal effort. Read on to see what the three chefs recommend to take tuna to the next level.

Our Panel of Chefs

These are the three chefs we spoke with to learn the best way to use canned tuna.

• Chef Abbie Gellman, MS, RD, CDN, is a nationally recognized culinary nutrition expert, educator, spokesperson and author of three cookbooks. She is the director of teaching kitchen and culinary medicine at St. Barnabas Hospital and founder of ChefAbbieGellman.com, where she creates cooking and nutrition content across video, media and publications.

• Chef Michael Manno is the founder and creator of Frequency Food Group, a Chicago-based food management company focused on regenerative and innovative food solutions. With more than 25 years of experience across restaurants, resorts, catering, foodservice and manufacturing, he is dedicated to building scalable systems that connect craftsmanship, sustainability and innovation.
• Chef Tessa Nguyen, MEd, RD, is an internationally acclaimed chef, registered dietitian and educator known for her culturally inclusive approach to culinary nutrition. She is the founder and principal of TN Media, where she develops diverse recipes, leads media and speaking engagements, and creates content that bridges food, culture and health. With expertise in health equity, accessible cooking and food allergy–inclusive nutrition, Nguyen brings a global perspective to her work grounded in cultural humility and lived experience across multiple countries.

What To Look for When Buying Canned Tuna

Not all canned tuna is created equal, and our experts have a few tips for choosing the right can.

Chef Gellman prefers tuna packed in oil. "I prefer tuna in oil because I can use some of the oil in the dish, and the tuna tastes richer and more flavorful," she says. She also notes that you should familiarize yourself with different tuna varieties, such as albacore, yellowfin, chunk light or solid-packed tuna, because each one offers a slightly different texture and flavor profile.

Chef Manno recommends looking for "verifications around respectful, responsible and sustainable sourcing," along with tuna packed in either olive oil or water.

Gellman also points out a commonly overlooked mistake-tossing all of the liquid from the can. "Don't throw away all of the liquid-water or oil-because a lot of omega-3 fatty acids leach into it," she says. If you're using oil-packed tuna, incorporating some of that flavorful oil into your recipe can add richness while reducing waste.

Related: I Tried 12 Frozen Lasagnas To Find the Best-and the Winner Won by a Landslide

The Best Thing To Make With Canned Tuna, According to 3 Chefs

When we asked three chefs to name the single best dish to make with canned tuna, a clear pattern emerged-simple, pantry-friendly meals that let tuna shine.

For Gellman, the answer is a hearty tuna salad built around pantry staples. "I love using canned tuna in oil, then turning it into a cold, salad-style dish, using the oil to make a vinaigrette," she says. Her approach is wonderfully practical-mix the tuna-packed oil with vinegar, salt, pepper and mustard, then combine it with tuna, beans or lentils, vegetables and fresh herbs. The result is a satisfying meal that's packed with protein and easy to customize.

She also notes that canned tuna is particularly suited for cold salads because "canned tuna is already fully cooked and easy to flake." The convenience factor is hard to beat, especially when you need a healthy meal in a hurry.

Chef Manno landed on another pantry classic. "Tuna and pasta. Hot or cold pantry essential recipes are simple, nutritious and delicious as-is, but can easily be elevated with the addition of one lively ingredient like garlic, chilies or frozen peas," he says. He adds that canned tuna's affordability, texture, flavor and high protein content make it especially effective in pasta dishes.

Meanwhile, Chef Nguyen champions the humble tuna sandwich. "My one-minute tuna sandwich in a hurry never lets me down," she says. Her speedy version combines tuna with mayo, mustard, dried dill, MSG and black pepper while the bread toasts. For those with extra time, she suggests adding flavor boosters like pickles, green onions or jalapeños.

While the specific dishes vary, the common theme across all of these chefs is clear-canned tuna excels in quick, satisfying meals that pair it with other pantry and refrigerator staples. Whether folded into pasta, tossed with beans and vegetables, or piled onto toast, canned tuna proves that simple ingredients often make the best meals.

Related: We Asked 7 Chefs for Their Favorite Frozen Meals and We're Obsessed With These Answers

Other Genius, Chef-Approved Ways To Use Canned Tuna

Even though tuna salads, sandwiches and pasta dishes topped the list, our experts shared several other clever ways to put the pantry staple to work.

Gellman recommends turning canned tuna into fish cakes or patties. These crispy, flavorful cakes are a great way to transform a humble can of tuna into something that feels restaurant-worthy. She also loves using it in spaghetti with tuna, a popular Italian-inspired meal that comes together quickly with canned tuna and jarred marinara sauce.

Manno suggests incorporating tuna into composed cold salads or blending it into a mayonnaise-based sauce. This approach adds protein and savory depth while keeping preparation simple.

If you're looking for an instant flavor upgrade, two of our chefs have favorite secret weapons. Gellman swears by acid. "Just adding acid, such as a spritz of lemon juice, can take it up a notch," she says. A squeeze of lemon brightens the fish's flavor and balances richness beautifully.

Meanwhile, Manno's go-to addition is white beans. Their creamy texture pairs naturally with tuna, while boosting fiber and making meals even more filling.

One final tip-avoid overworking the fish. According to Manno, "overmixing or aggressive cooking" can negatively affect both texture and flavor. Canned tuna is already cooked, so it generally performs best when handled gently and added toward the end of preparation.

At the end of the day, canned tuna's greatest strength is its versatility. It can become a quick sandwich, a protein-packed salad, a comforting bowl of pasta or a crispy fish cake with minimal effort. And according to the chefs we consulted, the best recipes aren't necessarily the most complicated-they're the ones that make smart use of simple ingredients already sitting in your pantry.

Related: We Asked 3 Chefs for Their Favorite Store-Bought Cake Mix, and We're Taking Notes

Copyright 2026 The Arena Group, Inc. All Rights Reserved

This story was originally published June 10, 2026 at 5:41 AM.