Lunch in a Pinch: 4 Speedy Seafood Recipes

When you’re working full-time and taking care of your family, it’s hard to find a moment to whip up a delicious lunch in preparation for the work week. On the other hand, it can be a drain on your health and your wallet if you’re always buying food at the office. Luckily, there are several simple seafood lunches you can whip together even if you’re already at work. Try any of these four recipes on for size and add a boost of energy—and flavour—to your usual 9 to 5 routine.

Spicy Tuna Salad With Young Ginger and Lemongrass

Photo Credit: Serious Eats

This recipe from Serious Eats will have you dreaming of summer days outside on your patio. This recipe offers bright flavors and crisp, fresh ingredients to give you traditional Thai taste with a homemade twist. It’s a light meal that does exactly what it’s supposed to—provide you with enough energy to make it through those long afternoon working hours. It’s crunchy, citrusy, spicy and delicious.


  • 2 (5-ounce) cans of solid white tuna in soybean oil

  • 2 small stalks of lemongrass, sliced very thinly

  • 2 large shallots, peeled, halved, and sliced thinly lengthwise

  • 1/4 cup of fresh young ginger, cut into fine matchsticks

  • 2 to 3 fresh bird’s eye chilies, cut into thin slices

  • 2 to 3 large limes

  • 3 tablespoons fish sauce, more or less to taste

  • 1/2 cups dry-roasted peanuts, preferably unsalted

  • Lettuce leaves


  1. In order to keep the salad from being dry, drain all but a few tablespoons of the oil from the canned tuna. Separate remaining oil from tuna. Put the tuna in a bowl and flake it with a fork.

  2. Add shallots, lemon grass, ginger and chillis to the bowl along with the juice of one lime and one tablespoon of the oil from the can. Mix together and add more lemon juice and fish oil to taste.

  3. Serve the mixture on lettuce leaves.

Tilapia Tacos with Cucumber Relish

Photo Credit: Charles Masters

Real Simple has a great recipe for a Tilapia taco that’ll have you drooling in anticipation of lunch the next day—that is, if you can resist eating it while making it. Using corn tortillas and lean fish fillets, this lunch is a healthy option for moms on the go. Indulge with a dollop (or two, or three) of sour cream and enjoy this delicious, creamy take on a traditional taco.


  • 1 tablespoon olive oil, plus more for the grill

  • 1/4 cup sour cream

  • 1 cup fresh cilantro leaves

  • 8 corn tortillas, warmed

  • 2 tablespoons fresh lime juice, plus lime wedges for serving

  • 1 cucumber, halved and sliced

  • 6 radishes, sliced

  • kosher salt and black pepper

  • 1 teaspoon ground coriander

  • 4 6-ounce tilapia, halibut, or black bass fillets


  1. Heat olive oil on high in a frying pan or turn on the grill.

  2. Season your Tilapia fillets with your spice mixture (coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper) and let them cook for 1-2 minutes on each side.

  3. To prepare the relish, toss the radishes and cucumber in lime juice. Add 1/4 teaspoon of both salt and pepper.

  4. Arrange the fish in the corn tortillas and dress with the relish and a dollop of sour cream.

The Perfect Tuna Salad

Photo Credit: The Kitchn

You think we’d leave out a classic? No way! The Kitchn titled this the Perfect Tuna Salad recipe and it definitely lives up to its name. With just enough onions, pepper and mayo to complement the canned fish, this tuna salad (which you almost have to enjoy on bread, come on) will fill you up and leave you satisfied all the way until dinner time.


  • 2 5-ounce cans water-packed tuna fish

  • 2 to 4 tablespoons mayonnaise

  • 1 rib celery, diced small

  • 1 small shallot or 1/4 red onion, diced small

  • 1 tablespoon lemon juice (from 1/2 lemon)

  • 1 tablespoon pickle relish, optional

  • Salt and pepper


  1. Completely drain the liquid from the cans of tuna. It’ll help if you leave the lid partially on and squeeze the tuna dry.

  2. Add the tuna into a bowl and flake with a fork.

  3. Add in all of the ingredients and mix.

  4. Cover and refrigerate if you’re not going to eat it right away (which you just might!)

Salmon Ceviche

Photo Credit: Kondor83 / Shutterstock

Ceviche is one of the first things that comes to mind when you think of a no-cook meal. Well, technically you do cook the fish, only this time you let the acidity from the lime juice do it for you. The tangy recipe from MyRecipes makes for a great midday pick-me-up that involves minimum prep and maximum flavor.


  • 1 1/2 pounds boned, skinned wild salmon, cut into bite-size chunks (gray parts removed)—or another fish of your choosing.

  • 3/4 cup lime juice (about 7 limes)

  • 2 medium tomatoes, diced

  • 1/2 red onion, finely chopped

  • 1/2 cup coarsely chopped cilantro

  • 2 tablespoons extra-virgin olive oil

  • 1 pickled jalapeño (from a 4-oz. can of escabeche), minced, plus 1/4 cup liquid from can

  • 1/2 to 1 serrano chile, minced

  • 1 teaspoon kosher salt

  • 1/2 teaspoon dried oregano

  • Mini (3 in.) crisp tostada shells


  1. Mix salmon with the lime juice and let it sit for half an hour. The salmon will become increasingly opaque.

  2. In another bowl, mix together the rest of the ingredients excluding the tostada shells.

  3. Drain salmon of all but a few tablespoons of lime juice and add to the bowl with the tomato mixture. Place on tostada shells and serve.

For the family on the go, it’s important to have recipes in your back pocket that you can whip together in a flash. These four seafood lunches will have you prepped for the office or a busy Saturday of soccer and dance practice.

Feature Image: Kondor83 / Shutterstock