18 Savory Tuna Appetizer Recipes Delicious

Looking for easy, crowd-pleasing appetizers that pack a punch of flavor? Tuna is your secret weapon! Whether you’re hosting a last-minute gathering or just craving something savory, these 18 tuna appetizer recipes are quick, versatile, and downright delicious. From crispy bites to creamy dips, we’ve got something for every taste. Get ready to impress—let’s dive into these tasty ideas!

Spicy Tuna Sushi Bites

These spicy tuna sushi bites are the perfect party appetizer—packed with bold flavor and ready in just 15 minutes!

Ingredients:

• 1 cup sushi-grade tuna, finely diced
• 2 tbsp mayonnaise
• 1 tbsp sriracha (adjust to taste)
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp rice vinegar
• 1/4 tsp salt
• 12 crispy wonton wrappers or cucumber slices
• 1 tbsp sesame seeds, for garnish
• 1 green onion, thinly sliced

Instructions:

1. In a medium bowl, combine the diced tuna, 2 tbsp mayonnaise, 1 tbsp sriracha, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, and 1/4 tsp salt. Mix gently until well coated.
2. Arrange 12 wonton wrappers or cucumber slices on a serving platter. Spoon a heaping tablespoon of the spicy tuna mixture onto each.
3. Sprinkle with 1 tbsp sesame seeds and sliced green onion for garnish.
4. Serve immediately or chill for up to 30 minutes before serving.

The crunch of the wonton wrapper (or fresh cucumber) balances the creamy, spicy tuna for a bite-sized flavor explosion.

Tip: For extra heat, drizzle with a little extra sriracha just before serving!

Creamy Tuna Stuffed Avocados

These stuffed avocados are a quick, protein-packed lunch with a luxuriously creamy texture—no cooking required!

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 (5 oz) can tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp finely diced red onion
• 1 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a medium bowl, flake the tuna with a fork. Stir in 1/4 cup mayonnaise, 1 tbsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until evenly combined.
2. Gently fold in the diced red onion and cilantro (if using).
3. Scoop the tuna mixture into the avocado halves, dividing it evenly. Serve immediately.

The cool, creamy tuna salad contrasts perfectly with the rich avocado—plus, the edible bowl means less cleanup!

Tip: For extra crunch, sprinkle with toasted breadcrumbs or sunflower seeds right before serving.

Tuna Tartare with Crispy Wontons

This elegant yet easy appetizer combines buttery tuna with a bright citrus kick, all piled onto crunchy wonton chips for the perfect bite.

Ingredients:

• 8 oz sushi-grade tuna, finely diced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp lime zest
• 1 tbsp lime juice
• 1 tsp honey
• 1/4 cup diced avocado
• 1 tbsp minced scallions
• 1/2 tsp toasted sesame seeds
• 12 wonton wrappers, cut into triangles
• 2 tbsp vegetable oil (for frying)

Instructions:

1. Make the tartare: In a bowl, gently mix tuna, soy sauce, sesame oil, lime zest, lime juice, and honey until combined. Fold in avocado and scallions. Chill for 15 minutes.
2. Fry the wontons: Heat vegetable oil in a skillet over medium heat. Fry wonton triangles in batches for 1–2 minutes per side until golden and crisp. Drain on paper towels.
3. Assemble: Spoon tuna mixture onto wonton chips, sprinkle with sesame seeds, and serve immediately.

The contrast of silky tuna against the shatteringly crisp wontons makes this dish irresistible for entertaining. Tip: For extra heat, add a pinch of crushed red pepper to the tartare mix.

Zesty Tuna Bruschetta

This bright, tangy tuna bruschetta is a refreshing twist on the classic—perfect for a quick appetizer or light lunch that packs a punch.

Ingredients:

• 1 (5 oz) can solid white tuna in water, drained and flaked
• 1 cup diced Roma tomatoes (about 2 medium)
• 1/4 cup finely chopped red onion
• 2 tbsp capers, drained
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 1 baguette, sliced into 1/2-inch thick pieces
• 1 garlic clove, halved

Instructions:

1. In a medium bowl, combine the tuna, tomatoes, red onion, capers, olive oil, lemon juice, salt, and pepper. Gently fold in the parsley.
2. Toast the baguette slices under a broiler for 1–2 minutes per side until golden. Rub the warm toasts with the cut side of the garlic clove.
3. Spoon the tuna mixture generously onto each toast. Serve immediately.

The briny capers and lemon juice cut through the richness of the tuna, while the garlic-rubbed toast adds a subtle kick. It’s a no-cook wonder that feels fancy without the fuss!

Tip: For extra zing, add a pinch of red pepper flakes to the tuna mixture.

Tuna and Cucumber Canapés

These light and refreshing canapés are perfect for entertaining—easy to assemble but elegant enough to impress guests.

Ingredients:

• 1 (5 oz) can solid white tuna in water, drained and flaked
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 English cucumber, sliced into 1/4-inch rounds
• 1 tbsp fresh dill, finely chopped (plus extra for garnish)

Instructions:

1. In a medium bowl, combine the tuna, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Stir until evenly mixed.
2. Gently fold in the fresh dill.
3. Arrange the cucumber slices on a serving platter. Spoon about 1 tsp of the tuna mixture onto each slice.
4. Garnish with a sprinkle of additional dill. Serve immediately or chill for up to 1 hour before serving.

The crisp cucumber base balances the creamy tuna salad beautifully, making these bite-sized appetizers irresistibly fresh. For a fun twist, try adding a tiny squeeze of lemon zest on top!

Tip: If prepping ahead, store the tuna mixture and cucumber slices separately—assemble just before serving to keep the cucumbers crisp.

Avocado Tuna Salad Cups

These creamy, protein-packed avocado cups are a fresh twist on classic tuna salad—perfect for a light lunch or fuss-free appetizer.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 (5 oz) can tuna in water, drained
• 1/4 cup diced celery
• 2 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh dill (optional)

Instructions:

1. Scoop a little flesh from each avocado half to create a wider well (save the scraps for the salad).
2. In a bowl, flake the tuna with a fork. Add celery, Greek yogurt, lemon juice, garlic powder, salt, pepper, and dill (if using). Mix until combined.
3. Gently fold in the reserved avocado scraps, mashing slightly for extra creaminess.
4. Spoon the tuna mixture evenly into the avocado cups. Serve immediately.

The cool crunch of celery and tangy yogurt balance the rich avocado, while the edible “cup” makes cleanup a breeze.

Tip: For a kick, add a pinch of cayenne or a dash of hot sauce to the tuna mix!

Tuna Poke Bowls with Sesame Dressing

Fresh, vibrant, and packed with flavor, these tuna poke bowls are a fuss-free way to bring restaurant-quality Hawaiian-inspired dining to your kitchen.

Ingredients:

• 1 lb sushi-grade ahi tuna, cubed
• 2 cups cooked sushi rice, warm
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp grated ginger
• 1 small avocado, sliced
• 1/2 cup diced cucumber
• 2 tbsp chopped green onions
• 1 tbsp toasted sesame seeds
• 1 tsp sriracha (optional)

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp honey, and 1/2 tsp grated ginger. Add cubed tuna and gently toss to coat. Let marinate for 10 minutes.
2. Divide warm sushi rice between two bowls. Arrange marinated tuna, sliced avocado, and diced cucumber over the rice.
3. Drizzle any remaining marinade over the bowls, then sprinkle with 2 tbsp chopped green onions and 1 tbsp toasted sesame seeds. Add 1 tsp sriracha for a spicy kick, if desired.

The magic here? The sesame dressing doubles as a marinade, infusing the tuna with sweet-savory depth while keeping prep lightning-fast.

Tip: For extra crunch, top with crispy fried onions or seaweed strips.

Herbed Tuna Crostini

These elegant yet effortless crostini are perfect for entertaining—bright lemon and fresh herbs elevate canned tuna into something truly special.

Ingredients:

• 1 (5 oz) can solid white tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 12 (1/2-inch) slices baguette, toasted
• 1 tbsp extra-virgin olive oil
• Lemon zest and microgreens for garnish (optional)

Instructions:

1. In a medium bowl, flake the tuna with a fork. Stir in 1/4 cup mayonnaise, 1 tbsp lemon juice, 1 tbsp dill, 1 tbsp parsley, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
2. Brush both sides of the baguette slices with 1 tbsp olive oil and toast in a 375°F oven for 8–10 minutes until crisp and golden.
3. Top each toast with a heaping tablespoon of the tuna mixture. Garnish with lemon zest and microgreens if desired.

The magic here is in the texture contrast—creamy tuna salad meets that satisfying crunch of toasted bread. It’s a 10-minute upgrade that feels gourmet.

Tip: For a lighter version, swap half the mayo with Greek yogurt and add an extra pinch of salt.

Tuna and Mango Ceviche

Bright, fresh, and packed with tropical flair, this ceviche is a showstopper that comes together in minutes—no cooking required!

Ingredients:

• 1 lb sushi-grade ahi tuna, diced into ½-inch cubes
• 1 ripe mango, peeled and diced
• ½ cup finely diced red onion
• 1 jalapeño, seeded and minced
• ⅓ cup fresh lime juice (about 3–4 limes)
• 2 tbsp fresh orange juice
• 1 tbsp extra-virgin olive oil
• ½ tsp kosher salt
• ¼ cup chopped cilantro
• 1 avocado, diced (for garnish)
• Tortilla chips or tostadas, for serving

Instructions:

1. In a large bowl, gently toss the diced tuna, mango, red onion, and jalapeño.
2. Whisk together the lime juice, orange juice, olive oil, and kosher salt in a small bowl, then pour over the tuna mixture. Fold gently to coat.
3. Let marinate in the fridge for 10 minutes (up to 20 minutes for firmer texture). Stir in the chopped cilantro.
4. Serve chilled, topped with diced avocado and alongside tortilla chips or tostadas.

The sweet mango balances the tangy citrus and spicy jalapeño, while the buttery avocado adds the perfect creamy finish.

Tip: For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper!

Tuna-Stuffed Cherry Tomatoes

These bite-sized appetizers pack a punch of flavor—perfect for parties or a quick snack that feels fancy without the fuss.

Ingredients:

• 24 cherry tomatoes (about 1 pint)
• 1 (5 oz) can tuna in water, drained well
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp finely chopped red onion
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh chopped parsley (plus extra for garnish)

Instructions:

1. Prep the tomatoes: Slice off the top 1/4 of each cherry tomato and use a small spoon to scoop out the seeds and pulp. Place them cut-side down on a paper towel to drain while you make the filling.
2. Make the tuna filling: In a bowl, mix the drained tuna, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tbsp red onion, 1 tsp lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tbsp parsley until well combined.
3. Stuff and serve: Spoon or pipe the tuna mixture into each tomato shell. Garnish with extra parsley and a twist of black pepper. Serve immediately or chill for up to 1 hour before serving.

The creamy, tangy tuna filling contrasts beautifully with the juicy crunch of fresh tomatoes—ideal for when you want a light yet satisfying bite.

Tip: For a firmer filling, refrigerate the tuna mixture for 15 minutes before stuffing.

Crispy Tuna Spring Rolls

These golden, crunchy rolls are packed with savory tuna and fresh veggies—perfect for a light lunch or party appetizer that’s sure to impress.

Ingredients:

• 8 rice paper wrappers (8.5-inch diameter)
• 1 (5-oz) can tuna in water, drained
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 2 tbsp chopped fresh cilantro
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 1 cup vegetable oil (for frying)

Instructions:

1. In a bowl, mix tuna, cabbage, carrots, cucumber, cilantro, soy sauce, sesame oil, sugar, and black pepper until well combined.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper for 10 seconds until pliable, then lay flat on a clean surface.
3. Spoon 2 tbsp of the tuna mixture onto the lower third of the wrapper. Fold sides inward, then roll tightly from the bottom to seal.
4. Repeat with remaining wrappers and filling.
5. Heat vegetable oil in a deep skillet to 350°F. Fry rolls in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.

The magic here? The rice paper fries up ultra-crispy while keeping the filling juicy and flavorful—no soggy wraps!

Tip: For extra crunch, add a sprinkle of crushed peanuts to the filling before rolling.

Mediterranean Tuna Tapenade

This zesty tuna tapenade is a flavor-packed spread that’s perfect for crackers, crusty bread, or even as a sandwich upgrade—ready in just 10 minutes!

Ingredients:

• 1 (5 oz) can tuna in olive oil, drained
• ½ cup pitted Kalamata olives
• 2 tbsp capers, drained
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• ½ tsp dried oregano
• ¼ tsp black pepper

Instructions:

1. In a food processor, combine tuna, Kalamata olives, capers, 2 tbsp olive oil, 1 tbsp lemon juice, garlic, ½ tsp oregano, and ¼ tsp black pepper.
2. Pulse 5–6 times until the mixture is chunky but well combined, scraping down the sides as needed.
3. Transfer to a bowl and let sit for 5 minutes to let the flavors meld.

The briny olives and capers balance the rich tuna beautifully, while the garlic and oregano add a Mediterranean kick. Tip: For a smoother texture, blend an extra 10 seconds—great for dipping!

Tuna and Cream Cheese Pinwheels

These creamy, savory pinwheels are the ultimate no-fuss party appetizer—ready in 15 minutes and always a crowd-pleaser!

Ingredients:

• 2 (5 oz) cans tuna in water, drained well
• 4 oz cream cheese, softened
• 1/4 cup finely diced celery
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 4 large flour tortillas (8-inch)
• 1 cup baby spinach leaves

Instructions:

1. In a bowl, mix drained tuna, softened cream cheese, celery, dill, lemon juice, garlic powder, and black pepper until fully combined.
2. Lay tortillas flat and spread the tuna mixture evenly over each, leaving a 1/2-inch border. Top with spinach leaves, pressing lightly to adhere.
3. Roll each tortilla tightly into a log, then wrap snugly in plastic wrap. Chill for 30 minutes (or up to 4 hours) to firm up.
4. Unwrap and slice into 1-inch pinwheels with a serrated knife. Serve immediately or refrigerate until ready to serve.

The tangy dill and lemon brighten up the rich cream cheese, while the spinach adds a fresh crunch—perfect for balancing flavors!

Tip: For cleaner slices, chill the rolled logs for at least 30 minutes before cutting.

Tuna Deviled Eggs

These creamy, savory tuna deviled eggs are a protein-packed twist on the classic—perfect for picnics, potlucks, or a quick snack with a gourmet touch.

Ingredients:

• 6 large hard-boiled eggs, peeled
• 1 (5 oz) can tuna in water, drained
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika, plus extra for garnish
• Salt and black pepper, to taste
• 1 tbsp finely chopped fresh chives

Instructions:

1. Slice the hard-boiled eggs in half lengthwise. Gently pop out the yolks into a medium bowl and arrange the whites on a serving platter.
2. Add the tuna, mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika, and a pinch each of salt and black pepper to the yolks. Mash and stir until smooth and well combined.
3. Spoon or pipe the tuna-yolk mixture back into the egg white halves. Sprinkle with extra smoked paprika and chives for a pop of color and flavor.

The briny tuna and smoky paprika elevate these deviled eggs beyond the ordinary, making them a standout at any gathering.

Tip: For extra texture, fold in 1 tbsp of finely diced celery or pickles with the tuna mixture.

Tuna and Avocado Tartlets

These elegant yet effortless tartlets combine creamy avocado and zesty tuna for a bite-sized appetizer that’s sure to impress.

Ingredients:

• 1 (5 oz) can tuna in water, drained
• 1 medium avocado, diced
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 12 mini phyllo tart shells (store-bought)
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Preheat oven to 350°F. Place the phyllo tart shells on a baking sheet and bake for 5 minutes until crisp. Let cool.
2. In a bowl, mash the avocado with the lime juice, salt, black pepper, and garlic powder until smooth.
3. Fold in the drained tuna and mayonnaise until well combined. Taste and adjust seasoning if needed.
4. Spoon the tuna-avocado mixture evenly into the cooled tart shells. Garnish with fresh cilantro if desired.

The contrast of the buttery avocado and flaky phyllo shells makes these tartlets irresistibly light yet satisfying.

Tip: For extra freshness, add a sprinkle of diced jalapeño or a dash of hot sauce!

Tuna and Quinoa Stuffed Peppers

These vibrant stuffed peppers pack a protein punch with flaky tuna and nutty quinoa, all baked into tender, sweet bell peppers for a meal that’s as satisfying as it is colorful.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 2 (5-oz) cans tuna in water, drained
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Place hollowed-out peppers upright in a baking dish.
2. In a bowl, mix cooked quinoa, tuna, cheddar cheese, red onion, parsley, mayonnaise, lemon juice, garlic powder, smoked paprika, salt, and black pepper until combined.
3. Spoon the filling evenly into each pepper, pressing lightly to pack it in.
4. Cover the dish with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until peppers are tender and filling is lightly golden.

The lemon juice brightens the rich tuna, while the smoked paprika adds a subtle depth—no one will guess this dish comes together in under an hour!

Tip: For extra crunch, sprinkle breadcrumbs over the filling before the final bake.

Tuna and Chickpea Fritters

These crispy, protein-packed fritters are a pantry-friendly twist on classic fish cakes—perfect for a quick lunch or appetizer with a tangy yogurt dip.

Ingredients:

• 1 (5-oz) can tuna in water, drained
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 large egg
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh parsley
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• 1/4 cup plain Greek yogurt (for serving, optional)

Instructions:

1. In a large bowl, mash the chickpeas with a fork until mostly smooth (a few lumps are fine). Flake in the tuna, then add the egg, red onion, parsley, cumin, garlic powder, salt, and black pepper. Mix until combined.
2. Shape the mixture into 8 small patties (about 2 tbsp each).
3. Heat the olive oil in a skillet over medium heat. Cook the fritters for 3–4 minutes per side, pressing lightly with a spatula, until golden and crisp.
4. Serve warm with a dollop of Greek yogurt.

The chickpeas add a nutty creaminess that balances the tuna’s bold flavor, while the cumin gives a subtle warmth. These hold their shape beautifully without breadcrumbs!

Tip: For extra crunch, refrigerate the shaped patties for 15 minutes before frying.

Grilled Tuna Skewers with Lime Glaze

These zesty tuna skewers are a quick, flavor-packed dinner that’ll make your taste buds dance—perfect for weeknights or impressing guests!

Ingredients:

• 1 lb fresh tuna, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup honey
• 2 tbsp lime juice (about 1 lime)
• 1 tsp lime zest
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Prep the glaze: In a small bowl, whisk together 1/4 cup honey, 2 tbsp lime juice, 1 tsp lime zest, 1 clove minced garlic, and 1/4 tsp red pepper flakes (if using). Set aside.
2. Skewer the tuna: Thread tuna cubes onto soaked wooden or metal skewers. Brush with 2 tbsp olive oil and sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Grill: Heat grill to medium-high (about 400°F). Cook skewers for 2–3 minutes per side, basting with the lime glaze during the last minute, until tuna is lightly charred but still pink in the center.

The tangy-sweet glaze caramelizes beautifully on the grill, balancing the tuna’s richness with a bright citrus kick. Serve with extra glaze for dipping!

Tip: For extra flair, garnish with chopped cilantro or a sprinkle of sesame seeds.

Conclusion

With 18 delicious tuna appetizer recipes, there’s something here for every taste and occasion! Whether you’re hosting a party or just craving a savory bite, these dishes are sure to impress. Give them a try, and don’t forget to leave a comment with your favorite—or share this roundup on Pinterest for fellow food lovers to enjoy. Happy cooking!