30+ Delicious Sunday Paleo Tuna Recipes for a Healthy Weekend

Sundays are often a time to relax, recharge, and prepare for the week ahead.

When it comes to meal planning, it’s essential to strike a balance between flavor, nutrition, and simplicity.

If you’re following a paleo diet or simply looking for nutritious and delicious meal ideas, tuna is an excellent choice.

Packed with lean protein, healthy fats, and a range of vitamins and minerals, tuna can be used in a myriad of ways to create meals that are not only tasty but also support a balanced diet.

Whether you’re looking for light lunch ideas, hearty dinners, or easy-to-make snacks, this collection of 30+ Sunday paleo tuna recipes will provide you with an abundance of options.

From refreshing salads to warm, comforting dishes, you’ll find the perfect recipe to suit any mood or occasion.

Get ready to enjoy a variety of flavors and textures that will make your Sunday meals both satisfying and nutritious.

30+ Delicious Sunday Paleo Tuna Recipes for a Healthy Weekend

With so many versatile options in this collection of over 30 Sunday paleo tuna recipes, you’re sure to find a few that will become staples in your weekend menu.

Tuna, with its rich flavor and high nutritional value, pairs beautifully with fresh vegetables, healthy fats, and paleo-approved seasonings to create dishes that are as satisfying as they are delicious.

Whether you’re looking to try a light tuna salad wrap, a hearty skillet dish, or creative paleo tuna cakes, these recipes cater to all tastes and preferences.

They’re perfect for meal prepping or enjoying with family and friends.

By incorporating these recipes into your Sunday meals, you’ll set yourself up for a weekend that’s both flavorful and nourishing.

Enjoy experimenting, exploring new recipes, and making your Sundays a little more special with these paleo-friendly meals.

Paleo Tuna Salad with Avocado and Celery

A refreshing, protein-packed salad that combines creamy avocado with crisp celery and tuna for a satisfying, nutrient-dense meal. This salad is perfect for a quick Sunday lunch or a light dinner, offering a blend of healthy fats and essential vitamins.

Ingredients:

• 1 can (5 oz) wild-caught tuna, drained
• 1 ripe avocado, diced
• 2 celery stalks, finely chopped
• 1/4 cup red onion, finely diced
• 2 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• Salt and pepper to taste
• Fresh dill (optional), for garnish

Instructions:

1. In a mixing bowl, combine the drained tuna, diced avocado, chopped celery, and red onion.
2. Drizzle the lemon juice and olive oil over the ingredients.
3. Gently mix until everything is evenly combined, being careful not to mash the avocado too much.
4. Season with salt and pepper to taste.
5. Transfer to a serving plate and garnish with fresh dill if desired.
6. Serve on a bed of lettuce or enjoy as-is.

This paleo tuna salad is rich in omega-3 fatty acids from the tuna and healthy monounsaturated fats from the avocado. The celery adds a nice crunch, while the lemon juice enhances the freshness, making it an irresistible, balanced dish.

Paleo Tuna Stuffed Bell Peppers

A delicious twist on stuffed peppers, filled with seasoned tuna and a medley of vegetables. This recipe offers a hearty and nutritious meal, perfect for a satisfying Sunday dinner that’s both paleo-friendly and flavorful.

Ingredients:

• 2 large bell peppers, halved and seeds removed
• 1 can (5 oz) tuna, drained
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup black olives, sliced
• 1/4 cup red onion, finely chopped
• 1 tbsp capers, drained
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the drained tuna, cherry tomatoes, black olives, red onion, capers, parsley, and garlic powder.
3. Add the olive oil and mix thoroughly until all ingredients are evenly combined.
4. Season the mixture with salt and black pepper to taste.
5. Place the bell pepper halves on a baking sheet lined with parchment paper and spoon the tuna mixture into each half.
6. Bake for 20-25 minutes or until the peppers are tender.
7. Serve warm and enjoy the vibrant flavors!

These stuffed bell peppers are an easy-to-make, complete meal that satisfies without weighing you down. The combination of fresh vegetables and seasoned tuna brings out the rich, natural flavors of the dish, offering a delightful balance of textures and tastes.

Spicy Paleo Tuna Patties

Perfect for those who enjoy a bit of heat, these tuna patties are packed with flavor and protein, making them an ideal choice for a satisfying Sunday brunch or dinner. Served with a simple avocado dip, these patties are sure to impress.

Ingredients:

• 1 can (5 oz) tuna, drained and flaked
• 1/2 cup almond flour
• 2 eggs, beaten
• 1/4 cup chopped scallions
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 2 tbsp coconut oil, for frying
• 1 ripe avocado, mashed (for dipping)
• 1 tbsp lime juice (for avocado dip)

Instructions:

1. In a bowl, combine the tuna, almond flour, beaten eggs, chopped scallions, cayenne pepper, paprika, onion powder, salt, and black pepper.
2. Mix until all the ingredients are well incorporated.
3. Form the mixture into small patties (about 4-5 per can of tuna).
4. Heat coconut oil in a skillet over medium heat.
5. Fry the patties for 2-3 minutes on each side, or until golden brown and cooked through.
6. While the patties are cooking, mix the mashed avocado with lime juice for a simple dipping sauce.
7. Serve the patties warm with the avocado dip on the side.

The spicy flavors of these tuna patties are complemented perfectly by the creamy avocado dip, making every bite a blend of heat and richness. They’re easy to prepare and packed with paleo-friendly ingredients, making them a great addition to any Sunday meal plan.

Paleo Tuna Nicoise Salad

A classic French salad reimagined to fit paleo guidelines, this Nicoise salad is a refreshing and well-rounded meal perfect for a Sunday brunch or light dinner. Packed with protein, healthy fats, and fresh vegetables, it’s both satisfying and nutritious.

Ingredients:

• 1 can (5 oz) tuna, drained and flaked
• 4 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup green beans, trimmed and blanched
• 1/2 cup small potatoes, boiled and quartered
• 1/4 cup black olives
• 2 hard-boiled eggs, peeled and halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard (optional)
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Arrange the salad greens on a large platter or bowl.
2. Place the boiled potatoes, blanched green beans, cherry tomatoes, and black olives on the greens.
3. Add the flaked tuna and place the hard-boiled egg halves around the salad.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard (if using), salt, and black pepper.
5. Drizzle the dressing over the salad and garnish with fresh basil leaves.
6. Serve immediately for a light and flavorful meal.

This paleo Nicoise salad is an elegant and filling dish that beautifully balances protein, fiber, and healthy fats. It’s perfect for those who appreciate the classic French flavors while sticking to paleo principles.

Lemon Herb Tuna Zucchini Boats

These tuna-stuffed zucchini boats are a creative and low-carb way to enjoy a hearty lunch or dinner. Bursting with fresh flavors and packed with nutrients, they’re perfect for those following a paleo lifestyle.

Ingredients:

• 2 medium zucchini, halved lengthwise and scooped out to create boats
• 1 can (5 oz) tuna, drained and flaked
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup diced red onion
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the tuna, parsley, sun-dried tomatoes, red onion, lemon juice, olive oil, garlic powder, salt, and black pepper.
3. Place the zucchini halves on a baking tray lined with parchment paper and fill each one with the tuna mixture.
4. Bake for 20-25 minutes or until the zucchini is tender and the filling is heated through.
5. Garnish with fresh basil and serve warm.

These lemon herb tuna zucchini boats are a nutrient-dense, low-carb meal that brings together the rich taste of tuna with the brightness of lemon and herbs. Perfect for a refreshing yet hearty dish to enjoy on a Sunday.

Tuna and Avocado Paleo Sushi Rolls

Skip the rice and enjoy these paleo sushi rolls that combine fresh tuna, creamy avocado, and crunchy veggies, all wrapped in a sheet of nori. They’re perfect for a weekend treat that feels indulgent but aligns with paleo eating principles.

Ingredients:

• 1 can (5 oz) tuna, drained and flaked
• 1 ripe avocado, sliced
• 1/2 cucumber, julienned
• 1/4 cup shredded carrots
• 2 sheets nori (seaweed)
• 2 tbsp sesame seeds (optional)
• 1 tbsp coconut aminos or tamari for dipping
• 1 tbsp fresh lime juice
• Salt to taste

Instructions:

1. Lay a sheet of nori on a bamboo sushi mat, shiny side down.
2. In a bowl, combine the tuna with lime juice and a pinch of salt.
3. On the nori, place a few slices of avocado, a few julienned cucumber pieces, and a small amount of shredded carrots.
4. Add a spoonful of the seasoned tuna in a line across the middle of the nori.
5. Roll the sushi tightly using the bamboo mat, applying gentle pressure to seal.
6. Slice the roll into 4-6 pieces and sprinkle with sesame seeds if desired.
7. Serve with coconut aminos or tamari for dipping.

These paleo sushi rolls are a great way to enjoy sushi without the grains. The combination of the rich tuna, creamy avocado, and crisp vegetables wrapped in nori makes for a flavorful and satisfying dish that’s perfect for any occasion, especially a relaxed Sunday meal.

Paleo Tuna Cucumber Bites

These simple yet flavorful tuna cucumber bites are perfect for a Sunday snack or light lunch. They’re quick to assemble, refreshing, and packed with protein, making them a paleo-friendly treat for any time of day.

Ingredients:

• 1 can (5 oz) tuna, drained and flaked
• 1/2 cup diced celery
• 1/4 cup red onion, finely diced
• 2 tbsp paleo mayo or mashed avocado
• 1 tbsp fresh dill, chopped
• 1/2 tsp lemon juice
• Salt and black pepper to taste
• 1 large cucumber, sliced into 1/2-inch thick rounds

Instructions:

1. In a mixing bowl, combine the flaked tuna, diced celery, red onion, paleo mayo or mashed avocado, fresh dill, lemon juice, salt, and black pepper.
2. Stir until all the ingredients are evenly combined.
3. Arrange the cucumber slices on a serving tray and spoon the tuna mixture onto each slice.
4. Garnish with extra dill if desired and serve immediately.

These tuna cucumber bites are a refreshing and satisfying way to enjoy a snack or light meal. The combination of creamy tuna with the crisp, cool cucumber is perfect for a paleo-friendly, low-carb option that’s both simple and delicious.

Tuna and Cauliflower Rice Stir-Fry

A quick and hearty stir-fry that brings together the goodness of tuna, fresh vegetables, and cauliflower rice for a paleo-approved meal. This dish is great for a Sunday dinner, providing a filling and nutritious option for the end of the day.

Ingredients:

• 1 can (5 oz) tuna, drained and flaked
• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup bell pepper, finely diced
• 1/2 cup zucchini, diced
• 1/4 cup onions, chopped
• 2 tbsp coconut aminos or tamari
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp ginger, grated
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and grated ginger and sauté for 1 minute until fragrant.
3. Add the chopped onions, bell pepper, and zucchini. Stir-fry for 3-4 minutes until the vegetables start to soften.
4. Add the cauliflower rice to the skillet and cook for an additional 3-4 minutes, stirring frequently.
5. Stir in the flaked tuna and coconut aminos or tamari. Cook for another 2-3 minutes until the tuna is heated through and everything is well combined.
6. Season with salt and black pepper to taste.
7. Serve warm, garnished with fresh cilantro.

This stir-fry is a hearty and well-balanced dish that brings together a mix of textures and flavors. The tuna adds protein, while the cauliflower rice serves as a nutritious base, absorbing the savory flavors of the vegetables and seasonings. It’s a comforting, paleo-friendly meal perfect for a Sunday night.

Paleo Tuna Zoodle Bowl

A nutritious, satisfying bowl featuring spiralized zucchini noodles, tuna, and a zesty dressing. This dish is perfect for anyone looking for a low-carb and paleo-compliant meal that doesn’t compromise on taste.

Ingredients:

• 1 can (5 oz) tuna, drained and flaked
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine the tuna, cherry tomatoes, red onion, and black olives.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, garlic powder, oregano, salt, and black pepper to create the dressing.
3. Toss the zucchini noodles in the dressing until evenly coated.
4. Add the tuna mixture to the zoodles and gently mix.
5. Transfer to a serving bowl and garnish with fresh parsley.
6. Serve immediately, enjoying the combination of flavors and textures.

This tuna zoodle bowl is refreshing, full of flavor, and packed with nutrients. The spiralized zucchini provides a great base that pairs beautifully with the savory tuna and the tangy, herb-infused dressing. It’s a delightful, paleo-friendly option perfect for a Sunday meal that feels indulgent yet light.

Paleo Tuna Stuffed Bell Peppers

These tuna stuffed bell peppers are a hearty and nutrient-dense paleo meal perfect for a Sunday lunch or dinner. They’re filled with a flavorful tuna mixture and baked to perfection for a delicious and visually appealing dish.

Ingredients:

• 2 large bell peppers, halved and seeds removed
• 1 can (5 oz) tuna, drained and flaked
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 cup diced red onion
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the flaked tuna, diced tomatoes, parsley, red onion, olive oil, garlic powder, paprika, salt, and black pepper until well combined.
3. Fill each bell pepper half with the tuna mixture and place them on a baking dish.
4. Bake for 20-25 minutes or until the peppers are tender and the filling is slightly golden on top.
5. Serve warm with a wedge of fresh lemon for added brightness.

These paleo tuna stuffed bell peppers are packed with protein, healthy fats, and fresh vegetables, making them a well-rounded and satisfying dish. The vibrant bell peppers provide a sweet and slightly tangy base that pairs beautifully with the seasoned tuna filling.

Paleo Tuna Salad Lettuce Wraps

For a quick and easy Sunday lunch or light dinner, these tuna salad lettuce wraps are the perfect paleo-friendly option. They’re fresh, crunchy, and bursting with flavor, making them a great low-carb alternative to traditional sandwiches.

Ingredients:

• 1 can (5 oz) tuna, drained and flaked
• 1/4 cup paleo mayo or mashed avocado
• 1/4 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1 tbsp fresh dill, chopped
• 1/2 tsp lemon juice
• Salt and black pepper to taste
• Large lettuce leaves (such as iceberg or butter lettuce) for wraps

Instructions:

1. In a mixing bowl, combine the flaked tuna, paleo mayo or mashed avocado, diced celery, red onion, fresh dill, lemon juice, salt, and black pepper. Mix until all ingredients are evenly combined.
2. Take a large lettuce leaf and spoon the tuna salad mixture onto the center.
3. Fold the sides of the lettuce over the filling and roll it up to form a wrap.
4. Repeat with the remaining lettuce leaves and tuna mixture.
5. Serve immediately and enjoy the crisp and refreshing flavors.

These tuna salad lettuce wraps are light yet satisfying, making them perfect for a casual Sunday meal. They’re full of texture and flavor, with the crunchy lettuce acting as a great contrast to the creamy tuna salad.

Paleo Tuna and Spinach Frittata

A versatile and protein-packed frittata that brings together tuna, fresh spinach, and seasonings in a simple, one-pan dish. This paleo-friendly frittata is great for a Sunday brunch or a quick dinner.

Ingredients:

• 1 can (5 oz) tuna, drained and flaked
• 4 large eggs
• 1/2 cup fresh spinach, chopped
• 1/4 cup diced red bell pepper
• 1/4 cup green onions, chopped
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, add the olive oil and sauté the red bell pepper and green onions until they are soft, about 2-3 minutes.
3. Add the chopped spinach and cook for an additional 1-2 minutes until wilted.
4. In a bowl, whisk the eggs, garlic powder, paprika, salt, and black pepper until well combined.
5. Stir in the flaked tuna and pour the egg mixture into the skillet with the vegetables.
6. Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.
7. Bake for 10-12 minutes or until the frittata is fully cooked and slightly golden on top.
8. Remove from the oven, let cool for a few minutes, and garnish with fresh parsley before serving.

This paleo tuna and spinach frittata is a perfect way to enjoy a balanced meal with protein, healthy fats, and vegetables. It’s easy to make, versatile, and full of flavor—ideal for a laid-back Sunday brunch or light dinner.

Paleo Tuna Poke Bowl

This paleo tuna poke bowl is a vibrant, refreshing dish packed with protein and healthy fats. It’s perfect for a laid-back Sunday meal that’s as nutritious as it is satisfying. Combining fresh tuna, avocado, and colorful vegetables, this bowl is full of flavor and texture.

Ingredients:

• 1 can (5 oz) tuna, drained and flaked
• 1 avocado, diced
• 1/2 cup shredded carrots
• 1/2 cup cucumber, sliced into thin rounds
• 1/4 cup red cabbage, thinly sliced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp rice vinegar (optional for a slight tang)
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, mix the flaked tuna with coconut aminos, sesame oil, rice vinegar (if using), garlic powder, salt, and black pepper. Let it marinate for 5-10 minutes.
2. Assemble the bowl by placing the tuna mixture as the center component.
3. Arrange the diced avocado, shredded carrots, cucumber slices, and red cabbage around the tuna in the bowl.
4. Garnish with fresh cilantro and a sprinkle of sesame seeds if desired.
5. Serve immediately for a fresh and satisfying meal.

This poke bowl is both visually appealing and nutritionally balanced. The marinated tuna brings umami and protein, while the avocado and vegetables provide healthy fats, vitamins, and a satisfying crunch. It’s a paleo-friendly dish that’s perfect for a Sunday meal or light lunch.

Paleo Tuna Veggie Skillet

A one-pan skillet dish that combines tuna with a mix of fresh vegetables for a simple and satisfying paleo meal. This dish is easy to prepare, making it perfect for a relaxed Sunday dinner that doesn’t require much cleanup.

Ingredients:

• 1 can (5 oz) tuna, drained and flaked
• 1 zucchini, diced
• 1 bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup onion, chopped
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the chopped onion, zucchini, bell pepper, and cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the flaked tuna to the skillet and sprinkle with Italian seasoning, garlic powder, salt, and black pepper.
4. Cook for another 3-4 minutes until everything is heated through and well combined.
5. Serve warm, garnished with fresh basil for added flavor.

This paleo tuna veggie skillet is a quick, hearty, and nutrient-rich meal. It’s perfect for a lazy Sunday evening, offering a combination of flavors and textures that are satisfying without being heavy.

Paleo Tuna Sweet Potato Cakes

These tuna sweet potato cakes are a unique and delicious paleo twist on a classic fish cake. They’re perfect for a Sunday brunch or light dinner, full of protein, healthy carbs, and rich in flavor. They can be served with a side of avocado or a light salad.

Ingredients:

• 1 can (5 oz) tuna, drained and flaked
• 1 medium sweet potato, cooked and mashed
• 1/4 cup chopped green onions
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper to taste
• 2 tbsp coconut oil for frying
• Fresh cilantro or parsley for garnish

Instructions:

1. In a mixing bowl, combine the flaked tuna, mashed sweet potato, chopped green onions, beaten egg, garlic powder, paprika, salt, and black pepper. Mix until all ingredients are well combined.
2. Form the mixture into small patties (about 1/2 inch thick).
3. Heat coconut oil in a skillet over medium heat.
4. Cook the sweet potato cakes for 3-4 minutes per side, or until golden brown and crispy.
5. Transfer to a plate lined with paper towels to remove excess oil.
6. Serve warm, garnished with fresh cilantro or parsley.

These paleo tuna sweet potato cakes are flavorful and offer a nice blend of sweetness from the sweet potato and the umami of the tuna. They’re a nutritious option that’s great for brunch or as a light dinner for a Sunday evening.

Note: More recipes​ are coming soon!