Lemon Dill Tuna with Noodles adds a fresh, interesting twist to the classic tuna noodle casserole. Inexpensive, easy, healthy, and delicious! It's perfect for when you don't have a lot in your pantry but still want to get together a tasty and filling meal. And it only takes 15 minutes to make!
👩🏻🍳 Why You'll Love this Recipe for Tuna with Noodles
Before I even made this canned tuna recipe, I knew it hit almost all my big requirements: easy, quick, healthy, and affordable. All that remained was to try it out and see if the family liked it! Luckily it was a hit!
A canned tuna recipe like this one is great for when you don't have a lot in your pantry but still want to get together a tasty and filling meal.
This recipe only takes 15 minutes from start to finish, and because of the mushrooms and whole grain noodles you can be confident that you're serving your loved ones a delicious dish that's also full of nutrition!
Love using lemon flavor in savory dishes? Try this homemade Lemon Pepper Seasoning!
🥘 Ingredients Needed
- whole wheat noodles - a delicious option that's healthier than regular noodles!
- butter - can also use buttery spread.
- sliced mushrooms - give this dish some extra nutrition and a rich, earthy flavor.
- canned tuna - a great ingredient for its price, shelf life, and health value!
- lemon juice - adds a delicious burst of citrus flavor.
- dill weed - pairs deliciously with the lemon juice and enhances the tuna.
- Cook your noodles according to package directions.
- Meanwhile, add the butter and mushrooms to a skillet.
- Cook mushrooms over medium-high heat until soft.
- Add tuna, lemon juice, and dill.
- Mix until combined. Turn heat to low just to keep warm.
- Drain the noodles and add them to the skillet. Mix well and serve! Sprinkle with extra dill if desired.
One way is to combine it with lemon juice and some dill, like I've done with this recipe! Tuna is such a versatile ingredient, so try out other combinations of spices, herbs, and add-ins to take it from simple to impressive!
Tuna that's packed in water is much better for you, as it lacks a lot of the calories and fat that get soaked into the tuna when it's packed in oil. Water-packed tuna also tends to retain more omega-3s.
Wild Planet, American Tuna, and Ocean Naturals are some of the healthier options when it comes to canned tuna. Overall, for the most nutritious value, look for brands that are BPA-free, cans that aren't warped or dented, and if you can, seek out tuna that's been caught via responsible fishing practices.
Check out this page for more info on some more information on general good practices for eating fish.
Canned tuna is a really versatile ingredient that can be used in a number of dishes; just be aware that canned tuna is already cooked so you're really reheating it, and it can be easy to overcook as a result!
Absolutely! Canned tuna isn't technically raw at all; it's cooked before it's canned, so you can eat it without any special treatment.
Check out my article on How Long Does Tuna Last for information and tips on canned tuna!
One way to prevent your casserole from drying out would be to cover it while cooking, which prevents excess moisture from escaping. For this recipe, you may also consider adding some cream of mushroom soup, which will both emphasize the mushroom flavor and give your dish extra creaminess!
🧊 Storing Your Canned Tuna Recipe
Allow your tuna with noodles to cool before transferring to an airtight container and storing in the fridge. It should be good for 4-5 days or so.
A great way to reheat the leftovers would be to throw them in the oven at 350 F until they're nice and heated through (you can also sprinkle with some breadcrumbs or cheese to enhance your noodles!). You can also microwave leftovers in a pinch.
Stored properly, your leftovers should last for up to 6 months in the freezer.
To reheat from frozen, allow to thaw for a few hours (or overnight if possible) and follow the same instructions above.
This canned tuna recipe is a great option for when you're low on ingredients and time and want to pull together a great dinner that's both healthy and tasty!
- For an even fancier presentation and some extra flavor, sprinkle with Parmesan cheese and some lemon zest, or some parsley flakes.
- Throwing in some minced garlic while cooking the mushrooms if you want an even more aromatic and flavorful dish!
- You can also use olive oil in place of some or all of the butter.
- Any kind of pasta can be used for this dish, so feel free to substitute your favorite!
- Some other vegetables that would taste delicious in this dish: peas, celery, broccoli.
- For a more casserole-like approach, follow all of the instructions as normal and then transfer to a baking dish, sprinkle the top with breadcrumbs or crackers and some cheese if desired, then bake at 350 degrees F for 20-25 minutes or until heated all the way through.
🥗 Suggested Side Dishes
Here are some suggestions for some great sides to serve with this canned tuna recipe!
🎣 More Seafood Recipes
Feeling inspired by this recipe for tuna with noodles? Here are a few more ideas for you for recipes that feature seafood!
Looking for another seafood sandwich recipe? Try my Shrimp Grilled Cheese! It's a melty, shrimpy, crispy, delicious grilled sandwich your family will love!
Check out this story on how to make Lemon Dill Tuna with Noodles!
Canned Tuna Recipe
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Lemon Dill Tuna with Noodles
- 1 package whole wheat noodles (12 ounces)
- 2 tablespoons butter or buttery spread
- 12-16 ounces sliced mushrooms
- 1 ½ tablespoons dill weed
- 2 tablespoons lemon juice
- 9 ounces canned tuna (2 cans)
- fresh dill for garnish (optional)
- Cook the noodles, following the directions on the package.1 package whole wheat noodles
- While the noodles are cooking, add the butter to a large skillet, then add the mushrooms and heat on medium-high, cooking until they become soft.2 tablespoons butter or buttery spread, 12-16 ounces sliced mushrooms
- Add the dill weed, lemon juice, and tuna, and mix until combined. Reduce heat to low to keep the mixture warm.1 ½ tablespoons dill weed, 2 tablespoons lemon juice, 9 ounces canned tuna
- When the noodles are done, drain and add the mushrooms and tuna into the pot with the noodles.
- Mix until well-combined and serve.
- Garnish with fresh dill if desiredfresh dill for garnish
- Top with with Parmesan cheese, lemon zest, or parsley flakes.
- Olive oil can be substituted instead of butter.
- Use other vegetables like peas, celery, or broccoli to increase the nutritional value of this recipe.
- To make this dish more like a casserole, follow directions, transfer to a baking dish, top with breadcrumbs or cheese as desired, then bake at 350 F for 20-25 minutes, until hot and bubbly.
- Prevent drying out by covering your dish while cooking and stopping moisture from escaping. You could also add cream of mushroom soup or a similar ingredient to make this recipe creamier.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.