Preheat your oven to 375°F (190°C). Place a small oven rack in the center of the oven so the tuna bakes evenly.
Set a clear, oven-safe glass baking dish (about 8×8 inches or similar) on the counter. Open both cans of tuna, but do not drain them.
Carefully slide or tap the tuna out of each can directly into the glass baking dish, keeping the tuna in its whole cylindrical shape as much as possible. The extra liquid should pour into the dish too.
Tuna cylinders being placed into a glass baking dish
Use a spoon to gently nudge the tuna cylinders so they sit side by side in the middle of the dish, with a little space around them for the juices to bubble.
In a small bowl, stir together the mayonnaise, yellow mustard, garlic powder, and dried Italian seasoning until smooth and creamy.
Spoon the seasoned mayo mixture evenly over the tops and sides of the tuna cylinders, spreading gently so you don’t break them apart. It’s fine if some of the mixture drips into the juices in the bottom of the dish—that just adds flavor.
Creamy mustard sauce being spooned over tuna before baking
Place the glass baking dish in the preheated oven and bake for 18–22 minutes, or until the tuna is heated through, the edges are lightly golden, and the sauce is bubbling around the sides.
Carefully remove the dish from the oven and let the tuna rest for 3–5 minutes. This helps the hot juices settle so they’re easier (and safer) to spoon over the tuna when serving.
Serve the whole tuna cylinders as-is for a rustic, hearty look, spooning some of the seasoned juices over the top. If your family prefers, you can gently break them apart at the table and mix with the juices for a more shredded, saucy tuna.
Served baked tuna with rice and green beans on a dinner plate
Variations & Tips
For kids or picky eaters, you can skip the mustard and use all mayonnaise, then add a small pinch of sugar to make the flavor a bit milder and creamier. If your crew likes a little kick, sprinkle the tops with crushed red pepper flakes or black pepper before baking.
You can also add 2–3 tablespoons of grated Parmesan or shredded cheddar over the tuna in the last 5 minutes of baking for a cheesy crust. For extra texture, scatter a couple of tablespoons of plain breadcrumbs on top along with the cheese. If you’d like more veggies, tuck a few thin slices of onion or bell pepper around the tuna cylinders in the dish so they soften in the juices as everything bakes.
Cheesy variation of baked tuna with breadcrumbs and herbs
To keep this recipe safe and tasty, always use tuna from cans that are intact (no bulging, rusting, or severe dents) and that are within the expiration date. Because the tuna is already cooked, you’re mainly reheating and flavoring it, but still make sure it’s hot and steaming in the center before serving. Let the glass baking dish rest a few minutes after coming out of the oven to avoid splattering hot juices when you spoon out the tuna, and always use oven mitts and a sturdy trivet to protect your hands and countertops.
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