RECIPES

Spicy Tuna Veggie Boats for a No-Cook Lunch

It’s no secret I’m all about working smarter, not harder. I’m a busy girl! Between running around all over town to traveling for work, I’m on the go a lot of the time and often need something quick and simple for a filling midday meal. I recently found myself completely overrun with canned tuna…which is a great problem to have. Don’t get me wrong, I love that it’s shelf stable and so dang convenient. But it left me looking for some new ideas for what to do with canned tuna.

Easy No Cook Lunch Ideas

So I turned to some colorful summer produce and pantry staples to make these Spicy Tuna Veggie Boats. I think summer veggies like bell peppers and zucchini are perfect for a no-cook lunch. They’re crispy and crunchy but not too difficult to eat, plus they have subtle sweet flavor that makes you want to bite right in!

One tip: Go to the small zucchini if you end up using those. I know they can get absolutely massive if left to their own devices, but at that point the texture gets a little too starchy and woody for an enjoyable eating experience. Especially if you don’t plan on cooking them!
There are tons of other easy no cook lunch ideas out there. I often rely on sandwiches, wraps, and salads whenever I want to avoid heating up my kitchen. And they save so much time! Here are a few other ideas to show you some more examples:

Wondering What to Make with Canned Tuna?

Going back to the canned tuna issue, I was reminded of a friend in college. Her boyfriend at the time was very into body building – to the point of wondering if there was a little body dysmorphia going on. But he had an interesting affinity for eating canned tuna straight out of the can…just peeled back the top and dug in with a fork.
Now, there’s no judgement if that’s your preference, but I personally prefer to use canned tuna in a recipe or mixed with other ingredients. When I do eat it straight (like a variation of tuna salad or on top of a salad) I really like this oil packed version. There isn’t a huge difference compared to tuna packed in water, but I think it enhances the flavor just *that much* more. Plus, extra virgin olive oil adds heart-healthy unsaturated fats that can compliment all the seafood nutrition in your meal!
So if you want to mix things up (instead of eating straight out of the can) I’ve got you covered! My other favorite is these Crunchy Curried Tuna Salad Snackers but it doesn’t stop there:
I’ve also got some great tips for cooking with canned or pouched tuna in my cookbook “The Pescatarian Cookbook: The Essential Kitchen Companion”. And yes, even though I wrote a book on the topic, I still have to correct myself when I accidentally forgot how to spell “pescatarian” and try to write it as “pescetarian”…it’s fine.

Spicy Tuna Veggie Boats

This recipe for Spicy Tuna Veggie Boats truly could not be simpler. Just combine all the ingredients for the tuna mixture and adjust based on your taste preferences. Then, carve out the seeds from your veggie “boats” and stuff to your heart’s content!
Even though fresh veggies tend to hold their own in the fridge for at least a few days, I recommend stuffing them right before serving if you plan to prep ahead of time. Store the prepared tuna mix separately in a sealed container, or if you’re packing your lunch, look for the bento box-style containers that can keep your meal components nicely organized.
Because let’s be honest – prepped food is only going to help you out if it’s still appetizing enough for you to want to eat it! And no one likes sad, soggy veggies…
Equipment
  • Cutting Board
  • Knife
  • Can Opener
  • Mixing Bowl
  • Large Spoon

Ingredients
  • 2 cans Starkist Chunk Light Tuna in Oil, drained
  • 1 tablespoon sriracha
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds, plus more for garnish
  • 6 mini bell peppers, sliced in half
  • 2 small zucchini, sliced in half length-wise, then into thirds, with center scooped out
  • 1 English cucumber, sliced in half length-wise, then into thirds, with center scooped out

Instructions
  • Combine the drained tuna with sriracha, soy sauce, lime juice, sesame oil, and sesame seeds.
  • Fill veggie boats with tuna mixture when ready to serve. Top with extra sesame seeds.


Notes
If prepping ahead, store tuna mixture separate from prepared veggies to avoid excess sogginess.
2025-08-17 12:32 Appetizers Gluten-Free Recipes