In this study, the effect of different vegetables baby corn, green pea, broccoli as filling ingredients along with yellowfin tuna (Thunnus albacares) on the heat penetration characteristics and quality changes were assessed. Heating and cooling lag factors (Jh and Jc) were least for tuna with broccoli and tuna without vegetables, respectively. Heating rate index was in the range of 13.5–19.3 min with least value for tuna with broccoli. Heat processing increased the hardness and chewiness of tuna significantly (P < 0.05), whereas cohesiveness decreased. Thermal processing resulted in higher L*and hue (h) value for tuna. Substantial decrease in a* value was observed for tuna with broccoli and peas where as b* value showed an increase for tuna with baby corn. Tuna packed with green pea and baby corn was rated better sensorily, whereas tuna with broccoli was rated least.