50+ Easy Friday Paleo Tuna Recipes to Try This Weekend

When Friday rolls around, we all deserve something quick, easy, and delicious to kickstart the weekend.

If you’re looking for a meal that is both satisfying and in line with your Paleo lifestyle, then look no further than the versatile, nutrient-packed tuna!

Whether you prefer it in a salad, stuffed into avocado halves, or mixed into a savory casserole, tuna can be used in a variety of delicious ways.

This blog is dedicated to helping those over 50 create exciting Paleo-friendly tuna dishes that don’t sacrifice flavor or convenience.

With these 50+ tuna recipes, you’ll never be at a loss for a tasty, healthy meal again.

50+ Easy Friday Paleo Tuna Recipes to Try This Weekend

With so many creative Paleo tuna recipes to choose from, your Fridays just got a whole lot more exciting!

From simple salads to baked dishes, these recipes prove that healthy eating doesn’t have to be boring or difficult.

Plus, tuna is a great source of protein, omega-3 fatty acids, and essential nutrients — making it an ideal choice for those looking to eat clean and boost energy levels.

So, the next time you’re wondering what to make for dinner on a Friday, consider reaching for a can of tuna and one of these easy, flavorful Paleo recipes.

Your taste buds—and your body—will thank you!

Paleo Tuna Salad with Avocado

This Paleo Tuna Salad with Avocado is a fresh, satisfying, and nutrient-packed meal. The combination of healthy fats from avocado and protein from tuna makes it a great option for a low-carb, keto lunch. With a tangy dressing made from lemon juice and olive oil, this salad offers a light yet filling meal that is perfect for a busy Friday.

Ingredients:

• 1 can of wild-caught tuna (packed in olive oil or water, drained)
• 1 ripe avocado, diced
• 1 small cucumber, diced
• 1 small red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large mixing bowl, add the drained tuna, diced avocado, cucumber, and red onion.
2. Drizzle olive oil and lemon juice over the mixture.
3. Season with salt and pepper to taste.
4. Toss gently to combine, being careful not to mash the avocado.
5. Garnish with fresh parsley and serve immediately.

This Paleo Tuna Salad with Avocado is a perfect combination of creamy, crunchy, and tangy flavors, making it both satisfying and refreshing. It’s a light, yet hearty meal that supports your keto lifestyle by providing plenty of healthy fats and protein. Whether you’re looking for a quick lunch or a healthy option to pack for work, this dish is sure to impress!

Spicy Tuna Lettuce Wraps

If you’re craving something with a little heat, these Spicy Tuna Lettuce Wraps are a fantastic Paleo and keto-friendly lunch option. The tuna is mixed with a zesty, spicy mayo-like dressing, and served in crisp lettuce leaves. It’s a perfect no-carb, low-calorie lunch that’s both fun to eat and packed with flavor.

Ingredients:

• 1 can of wild-caught tuna, drained
• 2 tablespoons avocado mayo (or regular Paleo mayo)
• 1 teaspoon sriracha sauce (or to taste)
• 1 teaspoon lime juice
• 1/4 teaspoon garlic powder
• 4 large lettuce leaves (butter or romaine lettuce)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, combine the tuna, avocado mayo, sriracha, lime juice, and garlic powder.
2. Season with salt and pepper to taste, mixing well until everything is fully incorporated.
3. Lay the lettuce leaves flat and spoon the spicy tuna mixture onto each leaf.
4. Garnish with fresh cilantro and serve immediately.

These Spicy Tuna Lettuce Wraps are an exciting twist on the classic tuna salad. The creamy and spicy tuna filling contrasts wonderfully with the crisp lettuce wraps. Not only is this dish low-carb and keto-friendly, but it’s also quick to prepare and provides a fresh, satisfying meal. The zesty kick of sriracha and lime makes this wrap a fun and flavorful lunch choice!

Tuna Zoodle Bowl with Pesto

This Tuna Zoodle Bowl with Pesto is a low-carb, Paleo, and keto-friendly recipe that combines spiralized zucchini noodles (zoodles) with tuna and a homemade pesto sauce. It’s the perfect balance of fresh vegetables, protein, and healthy fats. With the addition of pesto, this dish is packed with flavor while staying within your dietary goals.

Ingredients:

• 1 can of wild-caught tuna, drained
• 2 medium zucchini, spiralized into noodles
• 1/4 cup homemade or store-bought Paleo pesto
• 1 tablespoon olive oil
• 1/2 teaspoon lemon zest
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Spiralize the zucchini into noodles and set them aside.
2. Heat the olive oil in a pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still slightly crisp.
3. In a mixing bowl, toss the tuna with the pesto, lemon zest, salt, and pepper.
4. Once the zoodles are ready, remove from the heat and plate them.
5. Top the zoodles with the pesto tuna mixture and garnish with fresh basil.

This Tuna Zoodle Bowl with Pesto offers a delicious way to enjoy a low-carb, keto-friendly lunch. The creamy, herbaceous pesto pairs perfectly with the tuna and fresh zucchini noodles, creating a dish that is both refreshing and satisfying. It’s easy to prepare and gives you a rich, flavorful lunch that aligns with Paleo and keto principles. This meal is not only nutritious but also versatile enough to suit any busy Friday.

Tuna Stuffed Avocados

Tuna Stuffed Avocados are a simple yet elegant dish that combines the creamy richness of avocado with the protein-packed goodness of tuna. This easy-to-make lunch is perfect for anyone following a Paleo or keto diet. The healthy fats from the avocado and the protein from the tuna make for a balanced, satisfying meal that’s perfect for a Friday lunch.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 can of wild-caught tuna, drained
• 1 tablespoon olive oil
• 1 tablespoon red onion, finely diced
• 1 tablespoon chopped cilantro
• 1 teaspoon lime juice
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine the tuna, olive oil, red onion, cilantro, lime juice, salt, and pepper. Mix well.
2. Scoop out a small portion of the avocado flesh to create space for the tuna filling.
3. Gently spoon the tuna mixture into the avocado halves.
4. Serve immediately, garnished with extra cilantro or lime wedges if desired.

Tuna Stuffed Avocados are an easy, nutritious, and visually appealing lunch option. The creamy texture of the avocado complements the flavorful tuna mixture, providing a satisfying meal that’s rich in healthy fats and protein. This dish is perfect for anyone looking for a quick and light yet filling lunch option while sticking to their Paleo or keto diet.

Tuna and Cauliflower Rice Stir-Fry

This Tuna and Cauliflower Rice Stir-Fry is a hearty and flavorful meal that combines the lightness of cauliflower rice with the richness of tuna. It’s a great way to enjoy a grain-free, low-carb dish while packing in vegetables and protein. The stir-fry is quick to prepare and filled with flavors from garlic, ginger, and coconut aminos.

Ingredients:

• 1 can of wild-caught tuna, drained
• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon coconut oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon coconut aminos (or tamari for a gluten-free option)
• 1/4 cup chopped green onions
• Salt and pepper, to taste

Instructions:

1. In a large skillet or wok, heat the coconut oil over medium heat.
2. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the rice becomes tender and slightly crispy.
4. Stir in the tuna and coconut aminos, cooking for an additional 2-3 minutes.
5. Season with salt and pepper to taste, then garnish with chopped green onions.
6. Serve immediately.

This Tuna and Cauliflower Rice Stir-Fry is a great way to enjoy a low-carb, keto-friendly meal without compromising on flavor. The cauliflower rice takes on the flavors of the garlic, ginger, and tuna, making each bite satisfying and delicious. This dish is quick to prepare and a great way to get in your veggies while enjoying a protein-rich meal. It’s perfect for anyone looking for a filling yet light lunch.

Tuna Cucumber Boats

Tuna Cucumber Boats are a fun and creative way to enjoy tuna while keeping things light and refreshing. The cucumber acts as a crunchy, low-carb vessel to hold the tuna mixture, making this dish perfect for a Paleo or keto lunch. It’s quick to make, portable, and packed with protein, healthy fats, and fresh veggies.

Ingredients:

• 1 cucumber, sliced into thick strips
• 1 can of wild-caught tuna, drained
• 2 tablespoons avocado mayo (or regular Paleo mayo)
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Cut the cucumber into thick strips, then scoop out the seeds to create a boat shape using a spoon.
2. In a bowl, combine the tuna, avocado mayo, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.
3. Spoon the tuna mixture into each cucumber boat.
4. Garnish with fresh dill or parsley and serve immediately.

Tuna Cucumber Boats are an easy, refreshing, and fun lunch option. The cucumber’s natural crunch and mild flavor provide the perfect base for the creamy, tangy tuna filling. These boats are not only a low-carb, keto-friendly meal, but they also make for an eye-catching presentation, ideal for a light lunch or snack. The combination of protein from the tuna and the freshness of the cucumber makes for a balanced and satisfying meal.

Tuna and Spinach Frittata

The Tuna and Spinach Frittata is a hearty, protein-packed dish that makes for an excellent low-carb, keto-friendly lunch. With a savory combination of tuna, spinach, and eggs, it’s an easy meal to prepare that’s full of flavor. Whether served hot or cold, this frittata is perfect for meal prep and is versatile enough for any day of the week.

Ingredients:

• 1 can of wild-caught tuna, drained
• 4 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the red onion and sauté until softened, about 3 minutes.
3. Add the spinach to the skillet and cook for another 1-2 minutes until wilted.
4. In a bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture over the spinach and onion in the skillet.
5. Add the drained tuna to the mixture, stirring gently to distribute it evenly.
6. Place the skillet in the preheated oven and bake for 15-20 minutes or until the eggs are set and lightly golden on top.
7. Remove from the oven and let it cool slightly before slicing. Garnish with fresh parsley.

The Tuna and Spinach Frittata is a filling, nutrient-dense meal that’s easy to prepare and ideal for any time of day. It’s loaded with healthy fats and protein, making it a great choice for anyone following a keto or Paleo diet. The combination of eggs, spinach, and tuna offers a delicious balance of savory flavors, and it can be enjoyed hot or cold for a convenient, satisfying lunch.

Tuna Egg Salad

This Tuna Egg Salad is a simple, protein-packed lunch that is both creamy and satisfying. The combination of hard-boiled eggs, tuna, and avocado mayo provides a healthy, filling meal with plenty of good fats and protein. It’s a versatile dish that can be served on its own or as a filling for lettuce wraps, perfect for a low-carb, keto-friendly lunch.

Ingredients:

• 2 hard-boiled eggs, chopped
• 1 can of wild-caught tuna, drained
• 2 tablespoons avocado mayo (or regular Paleo mayo)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste
• Optional: Chopped celery or onion for crunch

Instructions:

1. In a large bowl, combine the chopped hard-boiled eggs and drained tuna.
2. Add the avocado mayo, Dijon mustard, fresh dill, salt, and pepper. Mix well to combine.
3. If desired, add chopped celery or onion for extra texture.
4. Serve immediately or refrigerate for later. This salad is perfect on its own or served in lettuce wraps.

The Tuna Egg Salad is a simple and satisfying meal that’s perfect for a busy day. It’s loaded with protein and healthy fats, making it ideal for a Paleo or keto diet. The creamy texture from the avocado mayo pairs perfectly with the chunks of tuna and eggs, creating a flavorful dish that is both filling and low in carbs. It’s also easy to prepare and can be made in advance for a quick, grab-and-go lunch option.

Tuna and Zucchini Noodle Stir-Fry

The Tuna and Zucchini Noodle Stir-Fry is a light, flavorful dish that combines zucchini noodles (zoodles) with protein-packed tuna and fresh vegetables. It’s a great Paleo and keto-friendly lunch option, providing a satisfying meal without any added carbs. The stir-fry sauce, made from coconut aminos, garlic, and ginger, brings the dish to life with a savory, umami-packed flavor.

Ingredients:

• 1 can of wild-caught tuna, drained
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon coconut oil
• 1 tablespoon coconut aminos (or tamari)
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 cup sliced bell pepper (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger and sauté for 1-2 minutes, until fragrant.
3. Add the zucchini noodles and bell pepper (if using), cooking for 3-4 minutes until the noodles are tender but still firm.
4. Stir in the tuna and coconut aminos, cooking for another 2 minutes until everything is heated through.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.
7. This Tuna and Zucchini Noodle Stir-Fry is a light and nutritious meal that’s packed with protein and healthy fats. The zucchini noodles provide a low-carb, crunchy base for the tuna, while the garlic and ginger sauce gives the dish an exciting depth of flavor. It’s quick to prepare, making it a great option for a busy lunch that doesn’t sacrifice taste or nutritional value. This recipe is a fantastic way to enjoy a satisfying, keto-friendly lunch without feeling weighed down.

Tuna and Asparagus Salad

Tuna and Asparagus Salad is a light yet filling dish, combining the freshness of asparagus with protein-rich tuna. This salad is full of healthy fats and fiber, making it a great option for a low-carb, keto-friendly lunch. The lemony dressing adds a refreshing tang that complements the earthy flavor of the asparagus and the richness of the tuna.

Ingredients:

• 1 can of wild-caught tuna, drained
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
2. Steam or blanch the asparagus until tender but still crisp, about 3-4 minutes. Drain and set aside to cool.
3. In a large bowl, combine the drained tuna and asparagus.
4. Pour the dressing over the tuna and asparagus mixture, tossing gently to combine.
5. Garnish with chopped parsley and serve immediately.

The Tuna and Asparagus Salad is a refreshing and nutritious lunch that’s full of flavor and texture. The tender asparagus provides a perfect complement to the protein-packed tuna, and the lemon mustard dressing ties everything together with a zesty finish. It’s an easy, low-carb dish that can be prepared quickly, making it a great option for a busy day when you need a healthy, satisfying lunch.

Tuna Cabbage Stir-Fry

Tuna Cabbage Stir-Fry is a simple, low-carb meal that brings together the crunch of cabbage and the richness of tuna in a savory stir-fry. With the addition of coconut aminos, garlic, and sesame oil, this dish offers a perfect balance of umami and spice. It’s a satisfying, keto-friendly option that’s quick to prepare and loaded with vegetables.

Ingredients:

• 1 can of wild-caught tuna, drained
• 2 cups shredded cabbage (green or purple)
• 1 tablespoon coconut oil
• 1 tablespoon coconut aminos (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Sesame seeds, for garnish (optional)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat.
2. Add the garlic and cook for about 1 minute, until fragrant.
3. Add the shredded cabbage to the skillet and stir-fry for 3-4 minutes, until tender but still crunchy.
4. Stir in the tuna, coconut aminos, sesame oil, red pepper flakes (if using), and salt and pepper.
5. Cook for another 2-3 minutes until everything is heated through.
6. Garnish with sesame seeds if desired and serve immediately.

his Tuna Cabbage Stir-Fry is a quick, flavorful, and low-carb dish that’s perfect for lunch. The cabbage provides a great crunch, while the tuna offers a good amount of protein. The savory sauce made with coconut aminos and sesame oil gives the dish a rich, umami flavor that’s perfectly balanced with a hint of spice. This stir-fry is easy to make and a great way to get in your vegetables while staying on track with your Paleo and keto goals.

Tuna and Roasted Brussels Sprouts

Tuna and Roasted Brussels Sprouts make a delicious and filling low-carb meal, perfect for those following a Paleo or keto diet. Roasted Brussels sprouts bring a crispy, caramelized flavor that pairs wonderfully with the richness of tuna. This simple dish is an excellent source of protein, healthy fats, and fiber.

Ingredients:

• 1 can of wild-caught tuna, drained
• 2 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the Brussels sprouts in the oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
4. While the Brussels sprouts are roasting, combine the drained tuna with lemon zest and a pinch of salt and pepper in a bowl.
5. Once the Brussels sprouts are done, remove them from the oven and serve alongside the tuna mixture.
6. Garnish with fresh parsley before serving.

Tuna and Roasted Brussels Sprouts is a nutritious and satisfying dish that’s perfect for anyone following a keto or Paleo diet. The crispy, roasted Brussels sprouts add a hearty texture, while the tuna offers protein and healthy fats. The lemon zest brightens up the dish, providing a fresh contrast to the earthy flavors. This meal is not only easy to prepare but also incredibly flavorful, making it a great low-carb, keto-friendly lunch option.

Tuna and Kale Salad with Lemon Tahini Dressing

This Tuna and Kale Salad with Lemon Tahini Dressing is a refreshing and nutrient-dense meal that’s full of healthy fats, protein, and fiber. The earthy kale pairs perfectly with the richness of tuna, while the lemon tahini dressing adds a creamy and tangy flavor. It’s a quick and easy meal that’s perfect for anyone following a Paleo or keto diet.

Ingredients:

• 1 can of wild-caught tuna, drained
• 4 cups kale, chopped and massaged
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 tablespoon chia seeds (optional, for added texture)

Instructions:

1. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper until smooth.
2. In a large bowl, add the chopped kale and massage it with your hands for a few minutes to tenderize the leaves.
3. Add the drained tuna on top of the kale.
4. Pour the lemon tahini dressing over the salad and toss everything together until well combined.
   This Tuna and Kale Salad with Lemon Tahini Dressing is a simple yet flavorful meal that’s packed with nutrition. The massaged kale adds a satisfying texture, while the creamy tahini dressing brings a rich, tangy flavor to the dish. This salad is perfect for a low-carb, keto lunch and is easy to prepare, making it a great option for a quick and healthy meal.

Tuna and Avocado Sushi Rolls (Keto-Friendly)

These Tuna and Avocado Sushi Rolls are a keto-friendly twist on traditional sushi, using cauliflower rice instead of regular rice for a low-carb option. The combination of fresh tuna and creamy avocado wrapped in nori sheets makes for a light, protein-packed lunch. This dish is both delicious and fun to prepare, making it a great option for a Paleo or keto meal.

Ingredients:

• 1 can of wild-caught tuna, drained
• 1/2 avocado, sliced
• 1 cup cauliflower rice (steamed and cooled)
• 2 sheets nori (seaweed)
• 1 tablespoon coconut aminos (or tamari for gluten-free)
• 1 teaspoon sesame seeds (optional)
• 1/2 cucumber, thinly sliced (optional)

Instructions:

1. Place a sheet of nori on a flat surface, shiny side down.
2. Spread a thin layer of cauliflower rice evenly over the nori, leaving about 1 inch at the top to seal the roll.
3. Layer the drained tuna, avocado slices, and cucumber (if using) along the center of the rice.
4. Roll the sushi tightly from the bottom, using the exposed edge to seal the roll.
5. Slice the roll into bite-sized pieces and drizzle with coconut aminos.
6. Garnish with sesame seeds if desired and serve immediately.

These Tuna and Avocado Sushi Rolls are a fun and innovative way to enjoy a low-carb, keto-friendly lunch. The cauliflower rice provides the perfect substitute for traditional sushi rice, while the fresh tuna and avocado offer plenty of healthy fats and protein. This dish is light, refreshing, and easy to make, making it an excellent choice for anyone looking for a creative and nutritious Paleo meal.

tuna and Roasted Sweet Potato Bowl

The Tuna and Roasted Sweet Potato Bowl is a satisfying, well-rounded meal that combines protein-rich tuna with the natural sweetness of roasted sweet potatoes. This dish is filled with healthy fats, fiber, and complex carbohydrates, making it a great option for a low-carb lunch with a slight focus on whole foods. It’s simple, delicious, and can be easily prepared in advance for meal prepping.

Ingredients:

• 1 can of wild-caught tuna, drained
• 1 medium sweet potato, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup chopped green onions
• 1 tablespoon avocado mayo (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper. Spread the sweet potato evenly on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until the sweet potato is golden brown and tender.
4. While the sweet potato roasts, combine the drained tuna with the green onions in a bowl.
5. Once the sweet potato is done, remove from the oven and add it to the bowl with the tuna mixture.
6. If desired, add a spoonful of avocado mayo for extra creaminess.
7. Serve immediately.

The Tuna and Roasted Sweet Potato Bowl is a nourishing and flavorful meal that’s rich in protein, fiber, and healthy fats. The sweetness of the roasted sweet potato complements the tuna perfectly, creating a balanced and satisfying dish. This meal is quick to make and works great for meal prepping, making it a perfect low-carb, keto-friendly lunch option.

Note: More recipes are coming soon