Canned Tuna Recipe

You know I love sharing recipes that are big on flavor but easy enough to knock out any night of the week. Well, today I’m sharing something a little different. This canned tuna recipe is certain to make a good impression. It's absolutely brilliant: Baking canned tuna... right in the can!

Sounds crazy, right? But trust me... it’s a simple trick that can totally transform an ordinary can of tuna into a rich, savoury, almost gourmet-tasting dish with hardly any effort.

Minimal prep, maximum flavour — just how I like it.
Let’s dive in!

Where the Idea Comes From

Baking tuna in the can is an old-school trick that’s popular in some coastal Mediterranean kitchens, especially in parts of Italy and Spain where canned fish is practically an art form.

Instead of just opening a can and stirring it into mayo, people figured out you could bake it gently — usually with a few aromatics or a glug of olive oil — and it would develop deeper, toasted, slightly nutty flavors.

It takes canned tuna to a whole new level.
Think of it like a simple confit, but much easier and quicker. I know you will enjoy this canned tuna recipe!

Ingredients

Below you will see the ingredients I add when I make this canned tuna recipe. Feel free to experiment though. If it sounds good, it probably will be.

• tuna
• dried oregano
• mayonnaise
• extra virgin olive oil
• Parmesan
• tomato
• shallots
• capers
• parsley

See recipe card for quantities.

Step by step photos

Check out my step by step photos below and see how easy it is to make this delicious canned tuna recipe.

1. Step 1: Add the tuna to the mayonnaise, olive oil and dried oregano in a mixing bowl.

2. Step 2: Smash the tuna into the mayonnaise, oregano and olive oil. Then add half the parmesan, diced tomato, chopped shallot, cappers and parsley.

Important Safety Tip

Before we get started, a quick but important note:
ONLY bake tuna that's packed in oil or water and comes in a can that’s safe for heating.

Most tuna cans today are lined with a food-safe material, but if you’re unsure, transfer the tuna into a small ovenproof ramekin instead.
Better safe than sorry!

Also: Always bake at a low temperature (around 170°C or 325°F), never high heat.
This isn’t a "blast it in the oven" recipe — it’s a slow, gentle process.

What Happens to the Tuna?

When you bake tuna in the can, something incredible happens:

• The tuna intensifies in flavour without drying out.
• The oil or brine becomes infused with the shallots, tomatoes, capers and herbs.
• The edges of the tuna get a little crispy and caramelised — so good!
• It loses that "tinny" taste some canned fish can have.

With this canned tuna recipe, you end up with tuna that tastes closer to something you’d get from a top-notch deli or seafood restaurant.

Serving Ideas

Here’s are a few idea for serving this canned tuna recipe:

• Tuna bruschetta: Pile onto toasted sourdough with a drizzle of good olive oil and a squeeze of lemon.
• Pasta hero: Toss through hot spaghetti with a handful of capers, some chopped parsley, and a sprinkle of chilli flakes.
• Salad king: Flake it over a bed of crisp greens, maybe with a jammy soft-boiled egg on the side.
• Mega sandwich: Load into a baguette with roasted peppers, olives, and rocket for an Italian-style sub.
• Simple snack: Just spoon it up with crackers and a cold beer.

Honestly, once you try it, you’ll be thinking of a dozen ways to use it!

3. Tuna Nicoise Style

• Add: A few green beans (blanched), a couple of halved cherry tomatoes, and a few baby potatoes (cooked) into the dish with the tuna.
• Drizzle: A little more olive oil and a splash of white wine vinegar.

Perfect for: Flaking over a salad with a boiled egg. Classic French flavours with a baked twist!

4. Asian-Style Baked Tuna

• Add: A dash of soy sauce, a few drops of sesame oil, and a sprinkle of toasted sesame seeds before baking.
• Garnish with: Thinly sliced spring onions and a little fresh chilli.

Perfect for: Filling sushi rolls, topping rice bowls, or eating straight out of the can (I won't judge).

5. Herby Lemon Zest Tuna

• Add: A generous handful of fresh herbs (basil, parsley, oregano — whatever you’ve got) and loads of lemon zest before baking.
• Finish with: A drizzle of extra virgin olive oil and cracked black pepper.

Perfect for: Making an epic tuna melt sandwich or jazzing up a couscous salad.

Equipment

All you need for this canned tuna recipe is a mixing bowl and a fork. There's very little clean up to do because it's all cooked in the can it came from!

Storage

You can store any leftovers in an air tight container in the fridge. I don't recommend doing this though as it is much better right out of the oven. If you do have leftovers, they will keep for 2 to 3 days. Do not store in the can.