35+ Delicious Holiday Paleo Tuna Recipes to Celebrate the Season

The holiday season is the perfect time to indulge in comforting meals and festive flavors.

However, for those following a Paleo lifestyle, finding delicious and nutritious recipes that align with dietary preferences can sometimes be a challenge.

That’s where tuna comes in!

Whether you’re hosting a festive gathering or looking for simple weeknight meals, tuna is a versatile and protein-packed option that fits perfectly into a Paleo diet.

In this article, we’ve rounded up 35+ holiday Paleo tuna recipes that are not only delicious but also festive and easy to prepare.

From savory tuna salads to stuffed peppers, frittatas, and refreshing lettuce wraps, these recipes will inspire your holiday cooking and help you stay on track with your health goals.

No matter if you’re looking for an appetizer, main course, or even a light snack, there’s something for everyone in this list of creative and flavorful Paleo tuna dishes.

35+ Delicious Holiday Paleo Tuna Recipes to Celebrate the Season

This holiday season, you don’t have to compromise on flavor or nutrition to enjoy satisfying meals that align with your Paleo diet.

With 35+ holiday Paleo tuna recipes at your fingertips, you can create dishes that are both delicious and festive.

Whether you’re preparing a full meal for a holiday party or looking for a quick and healthy snack, these tuna recipes are sure to impress your guests and keep you feeling your best.

The versatility of tuna, combined with vibrant ingredients and simple Paleo-friendly techniques, makes it an ideal protein source for holiday cooking.

Holiday Paleo Tuna Salad

This Paleo tuna salad is perfect for the holiday season, offering a creamy and savory dish without any dairy. The rich flavors from avocado and mustard blend wonderfully with the tuna, making this salad not only a festive treat but also a healthy and satisfying dish. It’s a great option for a light lunch or a side dish during a holiday gathering.

Ingredients:

• 2 cans of tuna (preferably in olive oil, drained)
• 1 ripe avocado, mashed
• 2 tbsp Dijon mustard (make sure it’s Paleo-friendly)
• 1 tbsp lemon juice
• 1/4 cup red onion, finely diced
• 1/4 cup celery, finely diced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the tuna and mashed avocado. Use a fork to break up the tuna and mix it with the avocado until smooth and creamy.
2. Stir in the Dijon mustard and lemon juice for a tangy and smooth base.
3. Add the finely diced red onion and celery for crunch and flavor. Mix everything together until well incorporated.
4. Season with salt and pepper to taste. Garnish with fresh chopped parsley.
5. Chill the salad for about 30 minutes to let the flavors meld together.

This Holiday Paleo Tuna Salad is a delightful addition to your festive spread. The creamy texture from the avocado pairs beautifully with the savory tuna and the slight tang from mustard, creating a flavor profile that will impress your guests. It’s an easy-to-make dish that can be prepped in advance, making it perfect for busy holiday schedules. Plus, it’s a great option for those following a Paleo diet, ensuring everyone can enjoy a healthy, delicious holiday meal.

Paleo Tuna-Stuffed Avocados

These Paleo tuna-stuffed avocados are a flavorful and fresh holiday appetizer. The creamy avocado halves are filled with a zesty tuna mixture, offering a combination of rich, creamy, and tangy flavors. This dish is visually appealing and packed with healthy fats, making it a perfect addition to your holiday table.

Ingredients:

• 2 ripe avocados, halved and pitted
• 2 cans of tuna (preferably in water, drained)
• 1/4 cup red bell pepper, finely diced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Scoop out a bit of the flesh from each avocado half to create more room for the tuna filling. Set the scooped-out avocado aside.
2. In a bowl, mix the drained tuna, diced red bell pepper, lemon juice, olive oil, and garlic powder. Stir until everything is well combined.
3. Gently mash the reserved avocado flesh and fold it into the tuna mixture for added creaminess.
4. Season with salt and pepper to taste.
5. Spoon the tuna mixture into each avocado half, pressing gently to pack the filling.
6. Garnish with fresh cilantro and serve immediately.

These Paleo Tuna-Stuffed Avocados offer a festive, healthy, and easy-to-prepare appetizer for your holiday meals. The creamy texture of avocado pairs wonderfully with the zesty tuna filling, creating a light yet satisfying bite. They are also incredibly versatile and can be served as a starter or a snack throughout your holiday celebrations. Plus, with their Paleo-friendly ingredients, they cater to a wide range of dietary needs, ensuring everyone can enjoy them.

Paleo Tuna Lettuce Wraps

These Paleo tuna lettuce wraps are the perfect holiday appetizer or light meal. With the crunch of fresh lettuce, savory tuna, and a tangy dressing, these wraps provide a refreshing and healthy option for those looking for something light but flavorful during the holiday season.

Ingredients:

• 2 cans of tuna (preferably in olive oil, drained)
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp Paleo mayonnaise
• 1 tsp mustard (make sure it’s Paleo-friendly)
• Salt and pepper, to taste
• Large lettuce leaves (butter lettuce or Romaine works well)

Instructions:

1. In a bowl, combine the drained tuna, chopped red onion, chopped celery, lemon juice, olive oil, mayonnaise, and mustard.
2. Mix the ingredients thoroughly, making sure the tuna is well coated with the dressing.
3. Season with salt and pepper to taste.
4. Carefully wash and dry the lettuce leaves, ensuring they remain whole for easy wrapping.
5. Spoon the tuna mixture into the center of each lettuce leaf, folding the sides to create a wrap.
6. Serve immediately, or chill in the fridge for a few minutes before serving for extra crispness.

These Paleo Tuna Lettuce Wraps are an easy and delicious way to enjoy tuna during the holidays. The crisp lettuce provides a perfect crunch that complements the creamy and tangy tuna filling. This dish is not only a great option for those on a Paleo diet but also an excellent choice for anyone looking for a light and refreshing holiday appetizer. It’s quick to prepare, nutritious, and sure to be a crowd-pleaser at any gathering.

Paleo Tuna Cucumber Bites

These Paleo tuna cucumber bites are a fun and refreshing holiday appetizer. With the cool crunch of cucumber paired with a creamy tuna mixture, they make the perfect bite-sized treat that is both healthy and satisfying. Their lightness and bold flavors will surely add a festive touch to your table.

Ingredients:

• 2 cans of tuna (preferably in olive oil, drained)
• 1 cucumber, sliced into 1-inch thick rounds
• 2 tbsp Paleo mayonnaise
• 1 tbsp Dijon mustard (make sure it’s Paleo-friendly)
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• Salt and pepper, to taste
• Paprika, for garnish

Instructions:

1. Slice the cucumber into 1-inch thick rounds and arrange them on a serving platter.
2. In a mixing bowl, combine the drained tuna, mayonnaise, mustard, fresh dill, and lemon juice. Mix well until creamy and smooth.
3. Season with salt and pepper to taste.
4. Spoon a generous amount of the tuna mixture onto each cucumber round.
5. Sprinkle a little paprika over the top for a pop of color and flavor.
6. Serve immediately or chill in the fridge for 30 minutes to enhance the freshness.

These Paleo Tuna Cucumber Bites offer a healthy, light, and festive option for any holiday spread. The crispness of the cucumber complements the creamy tuna filling, while the fresh dill and mustard provide a zesty kick that’s both refreshing and flavorful. These bites are easy to prepare and make a perfect finger food for holiday parties or as a snack during a busy holiday season. The contrast of textures and flavors makes them a crowd favorite every time.

Paleo Tuna Zucchini Boats

These Paleo tuna zucchini boats are a wholesome, low-carb alternative to traditional holiday dishes. With tender zucchini as the base, the savory tuna mixture creates a filling and satisfying dish that is both nutritious and packed with flavor. Perfect for a holiday appetizer or a light main course, these boats are sure to impress your guests.

Ingredients:

• 2 zucchinis, halved lengthwise and scooped out
• 2 cans of tuna (preferably in water, drained)
• 1/4 cup red onion, finely diced
• 1 tbsp olive oil
• 1/4 cup Paleo mayonnaise
• 1 tbsp Dijon mustard (make sure it’s Paleo-friendly)
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the center using a spoon to create boats.
3. Place the zucchini halves on a baking sheet lined with parchment paper.
4. In a mixing bowl, combine the drained tuna, diced red onion, olive oil, mayonnaise, mustard, and chopped parsley. Stir until the mixture is creamy and well combined.
5. Season with salt and pepper to taste.
6. Spoon the tuna mixture into each zucchini boat, pressing gently to fill them completely.
7. Bake for 15–20 minutes until the zucchini is tender and the filling is heated through.
8. Garnish with additional parsley before serving.

Paleo Tuna Zucchini Boats make for a delightful and healthy holiday dish that’s both easy to prepare and full of flavor. The tender zucchini acts as a perfect vessel for the creamy, savory tuna filling, and the Dijon mustard and parsley add a wonderful touch of zest and freshness. This recipe is great for anyone looking to keep their holiday meal light and low-carb, while still offering a filling and satisfying option. These boats are perfect for any gathering, bringing a unique twist to the typical holiday appetizers.

Paleo Tuna and Sweet Potato Cakes

These Paleo tuna and sweet potato cakes are a hearty and flavorful dish, perfect for the holiday season. With the natural sweetness of roasted sweet potatoes combined with savory tuna, these cakes are crispy on the outside and tender on the inside. They make a great main dish or a fun appetizer that your guests will love.

Ingredients:

• 2 cans of tuna (preferably in olive oil, drained)
• 1 large sweet potato, peeled and cubed
• 1/4 cup red onion, finely chopped
• 1 egg (or flax egg for a vegan option)
• 1/4 cup almond flour
• 1 tbsp olive oil (for frying)
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Roast the cubed sweet potato on a baking sheet for 20-25 minutes, or until tender.
2. In a large bowl, mash the roasted sweet potato until smooth.
3. Add the drained tuna, chopped red onion, egg, and almond flour to the mashed sweet potato. Stir until well combined.
4. Season with salt and pepper to taste.
5. Form the mixture into small cakes or patties, about 2–3 inches wide.
6. Heat olive oil in a skillet over medium heat. Once the oil is hot, fry the cakes for about 4-5 minutes on each side until golden brown and crispy.
7. Garnish with fresh cilantro or parsley before serving.

Paleo Tuna and Sweet Potato Cakes are a hearty and delicious holiday dish that is both nutritious and satisfying. The combination of sweet potato and tuna creates a unique flavor profile that is both savory and slightly sweet, making these cakes perfect for a holiday meal. They are easy to prepare, can be made ahead of time, and are a great option for a filling yet healthy main dish or appetizer. Whether served as a starter or a main course, these cakes will surely become a holiday favorite.

Paleo Tuna and Avocado Salad

This Paleo tuna and avocado salad is a light and fresh option for your holiday menu. The creamy avocado pairs perfectly with the tuna, while the addition of zesty lemon and crunchy veggies creates a balanced dish. It’s an easy-to-make salad that will keep your guests satisfied without weighing them down.

Ingredients:

• 2 cans of tuna (preferably in olive oil, drained)
• 1 ripe avocado, diced
• 1/4 cup cucumber, finely diced
• 1/4 cup red bell pepper, finely diced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the drained tuna, diced avocado, cucumber, and red bell pepper.
2. Add the lemon juice and olive oil, tossing gently to coat the ingredients.
3. Season with salt and pepper to taste, and stir in the fresh parsley.
4. Serve immediately or chill for 30 minutes to allow the flavors to meld.

This Paleo Tuna and Avocado Salad offers a refreshing and healthy twist on traditional holiday salads. The creamy avocado enhances the tuna’s natural flavor, while the vegetables provide crunch and freshness. This dish is quick to prepare, making it perfect for busy holiday gatherings. It’s a great way to include more nutrient-dense ingredients into your meal while still keeping things light and festive. The flavors are simple yet satisfying, ensuring that your guests will enjoy every bite.

Paleo Tuna and Cauliflower Rice Stir-Fry

This Paleo tuna and cauliflower rice stir-fry is a vibrant and healthy holiday dish. The cauliflower rice offers a low-carb base while absorbing all the savory flavors from the tuna and vegetables. It’s a colorful, filling, and nutrient-packed dish that makes for a great side or light main course.

Ingredients:

• 2 cans of tuna (preferably in olive oil, drained)
• 2 cups cauliflower rice (store-bought or freshly grated)
• 1/2 cup bell pepper, diced
• 1/4 cup onion, diced
• 2 tbsp coconut aminos (Paleo-friendly soy sauce alternative)
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp ginger powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet or wok, heat the olive oil over medium heat.
2. Add the diced onion and bell pepper, sautéing for 3-4 minutes until they start to soften.
3. Stir in the garlic and ginger powder, cooking for another 1-2 minutes.
4. Add the cauliflower rice to the skillet, stirring to combine with the vegetables. Cook for 5-7 minutes, until the cauliflower rice becomes tender.
5. Stir in the drained tuna and coconut aminos, mixing well to coat everything in the sauce. Cook for an additional 2-3 minutes to heat through.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Paleo Tuna and Cauliflower Rice Stir-Fry is an incredibly flavorful and nutritious dish that’s perfect for the holidays. The cauliflower rice provides a hearty, low-carb base, while the tuna adds a rich, savory depth of flavor. The combination of ginger, garlic, and coconut aminos gives it an Asian-inspired twist that will delight your taste buds. This dish is not only Paleo-friendly but also a great choice for anyone looking to keep things light while still enjoying a satisfying meal during the holiday season.

Paleo Tuna and Broccoli Casserole

This Paleo tuna and broccoli casserole is a comforting and hearty dish that’s perfect for holiday gatherings. With the rich flavor of tuna and tender broccoli, all bound together by a creamy Paleo-friendly sauce, this casserole will satisfy your guests without the heaviness of traditional recipes.

Ingredients:

• 2 cans of tuna (preferably in water, drained)
• 2 cups broccoli florets, steamed
• 1/4 cup almond milk (unsweetened)
• 1/4 cup Paleo mayonnaise
• 1 tbsp Dijon mustard (make sure it’s Paleo-friendly)
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the drained tuna and steamed broccoli florets.
3. In a separate bowl, mix the almond milk, mayonnaise, Dijon mustard, and nutritional yeast. Stir until smooth and creamy.
4. Pour the creamy sauce over the tuna and broccoli mixture, stirring gently to combine.
5. Transfer the mixture into a greased baking dish, spreading it evenly.
6. Drizzle olive oil on top and season with salt and pepper.
7. Bake for 20-25 minutes, or until the top is slightly golden and bubbly.
8. Garnish with fresh parsley before serving.

Paleo Tuna and Broccoli Casserole is a warm, filling dish that’s perfect for any holiday meal. The creamy sauce ties together the tender tuna and broccoli, creating a comforting yet healthy casserole. The addition of nutritional yeast gives it a cheesy flavor without any dairy, making it an ideal dish for those on a Paleo diet. This casserole is not only easy to prepare but also a great option for meal prepping during the busy holiday season. It’s a crowd-pleasing recipe that combines health and comfort in every bite.

Paleo Tuna Salad Lettuce Wraps

These Paleo tuna salad lettuce wraps are a fresh, light, and healthy holiday appetizer or lunch option. The crisp lettuce acts as a perfect vessel for the creamy, flavorful tuna salad, making it a great low-carb and gluten-free alternative to traditional wraps. These wraps are packed with protein, healthy fats, and a punch of flavor from the tangy dressing.

Ingredients:

• 2 cans of tuna (preferably in olive oil, drained)
• 1/4 cup Paleo mayonnaise
• 1 tbsp Dijon mustard (Paleo-friendly)
• 1 tbsp lemon juice
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• 1 head of butter lettuce or romaine leaves, washed and separated

Instructions:

1. In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, and lemon juice. Stir well to combine.
2. Add the chopped celery, red onion, and parsley to the tuna mixture, mixing gently.
3. Season with salt and pepper to taste.
4. To serve, spoon the tuna salad onto individual lettuce leaves and fold the leaves to create wraps.
5. Serve immediately, or chill for 30 minutes to allow the flavors to meld.

These Paleo Tuna Salad Lettuce Wraps are a light, fresh, and nutrient-dense option for any holiday gathering. The crispness of the lettuce contrasts beautifully with the creamy tuna salad, making each bite satisfying and refreshing. These wraps are easy to prepare, low in carbs, and full of healthy fats, making them a great choice for those following a Paleo diet. Whether served as an appetizer or a meal, they’re sure to be a hit at your holiday table.

Paleo Tuna and Spinach Stuffed Mushrooms

These Paleo tuna and spinach stuffed mushrooms are a delightful and savory holiday appetizer. The earthy flavor of the mushrooms pairs perfectly with the rich tuna and spinach mixture, creating a bite-sized treat that’s both flavorful and satisfying. These stuffed mushrooms are gluten-free, dairy-free, and perfect for guests on a Paleo diet.

Ingredients:

• 12 large white or cremini mushrooms, stems removed
• 2 cans of tuna (preferably in water, drained)
• 1 cup fresh spinach, chopped
• 1/4 cup Paleo mayonnaise
• 1 tbsp Dijon mustard (Paleo-friendly)
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Remove the stems from the mushrooms and place the mushroom caps on the prepared baking sheet.
3. In a mixing bowl, combine the drained tuna, chopped spinach, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Stir until well combined.
4. Spoon the tuna and spinach mixture into each mushroom cap, pressing it down gently to fill them completely.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Garnish with fresh parsley before serving.

Paleo Tuna and Spinach Stuffed Mushrooms offer a hearty, savory, and satisfying holiday appetizer that will impress your guests. The tender mushrooms provide a perfect base for the flavorful tuna and spinach filling, while the garlic and Dijon mustard add a subtle kick. These stuffed mushrooms are easy to prepare, and their bite-sized nature makes them perfect for a festive spread. They’re a great choice for anyone following a Paleo lifestyle, offering both delicious taste and nutritious ingredients.

Paleo Tuna and Asparagus Frittata

This Paleo tuna and asparagus frittata is a delicious and nutritious way to enjoy tuna during the holiday season. Packed with protein, healthy fats, and the vibrant flavors of fresh asparagus, it’s a satisfying dish that works well for breakfast, brunch, or a light dinner. The egg-based frittata provides a fluffy texture and rich flavor, making it a crowd-pleaser for any occasion.

Ingredients:

• 2 cans of tuna (preferably in olive oil, drained)
• 1 bunch of asparagus, trimmed and chopped
• 6 large eggs
• 1/4 cup coconut milk (unsweetened)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped asparagus and sauté for 4-5 minutes until tender.
3. In a mixing bowl, whisk together the eggs, coconut milk, salt, and pepper until well combined.
4. Add the drained tuna to the skillet with the asparagus and stir gently to combine.
5. Pour the egg mixture over the tuna and asparagus in the skillet. Cook for 2-3 minutes on the stovetop until the edges begin to set.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the top is lightly golden.
7. Garnish with fresh thyme or parsley before serving.

Paleo Tuna and Asparagus Frittata is a light yet satisfying dish perfect for any holiday brunch or dinner. The combination of protein-rich tuna, tender asparagus, and creamy coconut milk creates a deliciously hearty frittata that will keep you full and energized. This dish is easy to make, full of healthy fats, and completely Paleo-friendly, making it a great option for those who want to enjoy a nutritious meal without compromising on taste. Whether served for breakfast or as a main course, this frittata is sure to be a hit at your holiday table.

Paleo Tuna and Sweet Potato Skillet

This Paleo tuna and sweet potato skillet is a flavorful and filling dish that’s perfect for a cozy holiday meal. The combination of sweet potatoes, tuna, and aromatic herbs creates a hearty yet healthy dish. The sweetness of the potatoes complements the rich, savory tuna, making this a satisfying meal for your Paleo-friendly holiday feast.

Ingredients:

• 2 cans of tuna (preferably in olive oil, drained)
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup onion, diced
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp turmeric
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften.
3. Add the onion and garlic to the skillet, cooking for another 2-3 minutes until fragrant.
4. Stir in the paprika, turmeric, salt, and pepper, mixing well to coat the vegetables evenly.
5. Add the drained tuna to the skillet and stir gently to combine with the sweet potatoes and spices.
6. Cook for another 5-7 minutes, allowing the flavors to meld and the sweet potatoes to finish cooking.
7. Garnish with fresh parsley before serving.

Paleo Tuna and Sweet Potato Skillet is a nutrient-packed dish that’s perfect for the holiday season. The sweetness of the potatoes complements the savory tuna, while the spices add warmth and depth of flavor. This easy-to-make skillet dish is not only a great way to incorporate more vegetables into your meal but also a comforting and filling choice for anyone following a Paleo diet. It’s a hearty, one-pan meal that’s sure to impress your guests while keeping things light and nutritious.

Paleo Tuna and Zucchini Noodles

This Paleo tuna and zucchini noodles dish is a refreshing and low-carb alternative to pasta-based holiday meals. The zucchini noodles provide a crisp, light base, while the tuna offers a satisfying protein boost. The combination of fresh herbs, lemon, and olive oil creates a flavorful, simple dish that’s perfect for any holiday gathering.

Ingredients:

• 2 cans of tuna (preferably in olive oil, drained)
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup fresh basil, chopped
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Lemon wedges, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the spiralized zucchini noodles and sauté for 2-3 minutes until they begin to soften.
3. Add the drained tuna to the skillet, stirring gently to combine with the zucchini noodles.
4. Stir in the lemon juice, fresh basil, and red pepper flakes (if using).
5. Season with salt and pepper to taste, and cook for an additional 2-3 minutes until everything is well heated.
6. Serve with lemon wedges for a burst of extra citrus.

Paleo Tuna and Zucchini Noodles offer a light, refreshing, and nutrient-dense meal that’s perfect for any holiday. The zucchini noodles provide a healthy, low-carb alternative to traditional pasta, while the tuna adds a rich, savory flavor. The fresh herbs and lemon juice elevate the dish, making it a vibrant and satisfying option. This dish is not only delicious but also quick and easy to prepare, making it a great choice for a holiday meal that won’t leave you feeling heavy or sluggish.

Paleo Tuna and Avocado Stuffed Bell Peppers

Paleo tuna and avocado stuffed bell peppers are a colorful and nutritious holiday dish. The bell peppers serve as a crunchy, sweet base for the creamy tuna and avocado mixture, creating a satisfying, low-carb meal that’s full of healthy fats and protein. These stuffed peppers are perfect as a main course or a side dish for your holiday spread.

Ingredients:

• 2 cans of tuna (preferably in olive oil, drained)
• 2 large bell peppers, halved and seeded
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/4 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the bell peppers in half and remove the seeds. Place the halves on a baking sheet.
3. In a mixing bowl, combine the drained tuna, diced avocado, red onion, lime juice, olive oil, cumin, salt, and pepper. Stir gently to combine, being careful not to mash the avocado.
4. Spoon the tuna and avocado mixture into the bell pepper halves, filling them generously.
5. Bake for 15-20 minutes, or until the peppers are tender and slightly roasted.
6. Garnish with fresh cilantro before serving.

Paleo Tuna and Avocado Stuffed Bell Peppers are a vibrant, nutritious, and satisfying dish that will make a colorful addition to your holiday menu. The creamy tuna and avocado filling complements the sweetness of the bell peppers, creating a delightful flavor combination. These stuffed peppers are a great way to enjoy healthy fats, protein, and vegetables in a single dish. Easy to prepare and full of flavor, they are sure to be a crowd-pleasing choice for anyone following a Paleo diet. Perfect for any holiday gathering, this dish adds both nutrition and festive color to your table.

Note: More recipes​ are coming soon!