After a long day, a delicious dinner has the power to turn your mood around. Unfortunately, that mood-boosting meal often requires prep, grocery shopping, and instruction reading—aka not so enticing after an already chaotic day.

Luckily, your cupboards might be hiding a star ingredient that can solve those busy-night blues. Tuna—yes, the OG pantry-staple and sea-dwelling protein—has plenty of nutritional benefits, and is more versatile than your basic sandwich filling or salad topping.

Need proof? Chef Carla Contreras whipped up three creative weekday tuna recipes that are definitely more elevated than your everyday tuna-salad sammy. But, they’re also super easy to execute and take minimal prep time—perfect for the days when your Google cal starts to resemble a Rubik’s cube.

For all three tasty-yet-attainable tuna recipes, Contreras calls on Bumble Bee® Solid White Albacore Tuna, which means each affordable can is wild-caught, packed with lean protein, and shelf-stable so you can stock up for the week(s) to come. Snag the tuna recipes below, and cue the dinner-time good moods.

Getting hungry? Keep scrolling for three tuna recipes to integrate into your low-maintenance weekly meal prep.

Tuna Farro Bowl + Lemon Tahini Sauce

Serves 2 to 4

Ingredients2 cans (5 oz.) Bumble Bee® Solid White Albacore, drained and flaked with a fork½ cup uncooked farro½ tsp sea salt1-2 cranks freshly ground black pepper, plus more to taste1-2 tsp extra-virgin olive oil2-3 cups of cooked or roasted veggies of choice (Contreras suggests broccoli, Brussels sprouts, butternut squash, fennel, carrots, cucumbers, mushrooms, tomatoes, or cucumbers)Fresh herbs to taste (Contreras suggests chives, dill, or basil)1 watermelon radish or 2-3 red radishes, sliced thin1 tsp thinly sliced scallions1 Tbsp sesame oil, or sub extra-virgin olive oilLemon tahini sauce, to taste (see below)

1. Cook farro according to package directions, season with salt and pepper, and drizzle with olive oil.

2. Serve in bowls, and add the roasted veggies, radishes, and scallions.

3. Add the tuna, season with salt and pepper, and top with a squeeze of lemon juice, sesame oil, and lemon tahini sauce to taste.

Lemon Tahini Sauce 

Ingredients2 Tbsp fresh lemon juice (approximately 1 lemon)1 tsp sherry vinegar2 Tbsp extra-virgin olive oil¼ cup smooth, liquid tahini1 Tbsp white miso1 tsp Dijon or whole grain mustard½ tsp pure maple syrup¼ cup filtered water1 tsp granulated garlicSmall pinch of kosher salt2-3 cranks freshly ground black pepper, plus more to taste

1. Add all ingredients to a blender or food processor, and blend until incorporated and smooth. Store up to five days in the fridge.

Tomato + Tuna Soup

Serves 4 to 6

Ingredients2 cans (5 oz.) Bumble Bee® Solid White Albacore2 Tbsp extra-virgin olive oil1/4 tsp salt, plus more to taste6-10 cranks freshly ground black pepper, plus more to taste1 carrot, diced small (about ½ cup)½ onion, diced small (about 1 cup)2 celery stalks, diced small (about ½ cup)1 garlic clove, sliced thin1 Tbsp apple cider vinegar1 can (28 oz.) tomato puree1 can (28 oz.) tomato cubed1 can (32 oz.) chicken or veggie broth10 oz. baby spinach1 lb. tortellini pasta, cooked (optional)

1. In a large pot, like a Dutch oven, add olive oil and diced onion. Cook on medium low for 5 to 7 minutes or until slightly golden and translucent. Season with salt and freshly ground pepper.

2. Add carrot and celery, and cook for 5 to 7 minutes. Add garlic, and cook for one to two minutes longer.

3. Add the apple cider vinegar and cook until almost gone (1 to 2 minutes). Add the bone broth and cook for 45 minutes on medium.

4. Add the spinach, tuna (leave it chunky, if possible), and cooked pasta.

5. Season with salt and pepper to taste (about ⅛ tsp of salt and three to five cranks of freshly ground pepper). Store in the fridge for up to three days, or freeze up to one month.

Tuna + Pumpkin Mac & Cheese

Serves 4 to 6

Ingredients2 cans (5 oz.) Bumble Bee® Solid White Albacore, flaked with a fork1 lb. fusilli, bow ties, or shells, or preferred pasta shape1 can full-fat coconut milk1 can (14.5 oz.) canned pumpkin1 tsp granulated garlic1 Tbsp miso paste1-3 drops hot sauce1/16 tsp freshly grated nutmeg (optional)15 oz. fresh ricotta or vegan cheese1 cup kale, thinly sliced in ribbons⅛ tsp kosher salt, plus more for the breadcrumbs3-5 cranks freshly ground pepper2 tsp coconut oil or preferred fat to grease the baking pan2 Tbsp melted butter (non-dairy also works)½ cup Panko breadcrumbs¼ cup freshly grated parmesan cheese

1. Preheat the oven to 400°F.

2. Cook pasta according to the directions, shortening the cook time by one to two minutes, so pasta remains al dente. Drain pasta, leaving 1-2 Tbsp pasta water in pot, and return pasta to the pot.

3. Stir in coconut milk, chicken broth, canned pumpkin, granulated garlic, hot sauce, nutmeg, and ricotta.

4. Fold in the tuna (keep it chunky, if possible). Grease baking dish or cast iron enamel pot, then add in the mixture.

7. In a separate dish, melt the butter, add the Panko breadcrumbs, season with salt, and fold in the parmesan cheese. Pour breadcrumb mixture on top of the pasta and bake for about 20 to 25 minutes (check regularly, so as not to burn the topping).

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Photos and Recipes: Carla Contreras for Well+Good