Go Back
+ servings
Print Recipe
5 from 2 votes

Creamy Tuna Veggie Lunch Skillet (for one)

Delicious and easy lunch skillet for when you need something macro-friendly and comforting.
Total Time10 minutes
Servings: 1
Calories: 356kcal
Author: Lillie


  • 1 zucchini chopped (130g)
  • ½ red bell pepper diced (58g)
  • 3 Tbsp. green onion chopped (22 grams)
  • 1/2 cup cherry tomatoes halved (60g)
  • ½ cup shredded cabbage 100g; or sub kale, spinach, or extra zucchini
  • 1 tsp. Kosher salt
  • ½-1 tsp. garlic powder
  • ¼ tsp. pepper
  • 1 can 7 oz. albacore tuna, drained (156g)
  • 2 Tbsp. Trader Joe's vegan Tzatziki 30g; or sub sour cream
  • 2 Tbsp. dairy-free sour cream 30g; or sub Greek yogurt
  • 1 tsp. parmesan cheese 7g; or sub dairy-free


  • Cook the veggies over high heat with seasonings for about 3–5 minutes or until tender.
  • Add the tuna and stir well, breaking into chunks.
  • Mix in the Tzatziki and sour cream.
  • Add additional salt and pepper to taste. I also added a sprinkle of dairy-free feta on top!


A very loose homage to a cozy tuna casserole.
GF/DF: This meal is naturally gluten-free; to keep it dairy-free just make sure to use the dairy-free options listed above!
This is a rare, single-serving recipe, as I originally created it as a simple lunch skillet for me. Feel free to double it for two or quadruple it for four!


Calories: 356kcal | Carbohydrates: 18g | Protein: 45g | Fat: 10g | Fiber: 3.6g