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Paleo Tuna Salad Nori Wraps

Learn how to make your own sushi style Paleo Tuna Salad Wraps with nori seaweed sheets. Plus tips for easy seaweed tuna wrap rolling. Albacore canned tuna and avocado, with coconut milk, olive oil, lemon juice, and other veggies wrapped in nori roll sheets.

This is a sponsored post on behalf of Clever Girls and Bumble Bee Seafoods. The content and opinions expressed are my own.

An overhead shot of three rolled Paleo Tuna Salad Wraps in nori sheets on a white plate

Ingredients for making Paleo Tuna Salad Nori Wraps

  • Canned tuna: wild-caught and in water. I used Bumble Bee White Albacore in water for its quality, flavor and texture.
  • Olive oil and coconut milk: binds everything together and adds flavor 
  • Lemon juice: compliments the tuna and enhances flavors
  • Cumin and salt: for seasoning
  • Nori seaweed sheets: to wrap all ingredients
  • Avocado: creamy, healthy and delicious
  • Carrot: for added crunch
  • Cucumber: adds freshness

Process shot of ingredients prepped to make Paleo Tuna Salad Wraps on a white surface

What is paleo eating?

While I’m not exclusively paleo (as you can tell with some of my recipes) I do appreciate key aspects of it. Mainly enjoying food as close to its natural source as you can. Healthy, organic, sustainable, wild caught and natural (truly natural food, not just the generic label “natural”) are favorite words around here. It’s all about balance and moderation. 

These Paleo Tuna Salad Nori Wraps are delicious, healthy, and match those good for you key points. Seafood is becoming a new favorite in this household. Specifically wild-caught varieties such as tuna.

How to make a paleo tuna salad


  • 5-ounce can Solid White Albacore in water, drained
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon canned coconut milk
  • ½ teaspoon lemon juice, fresh squeezed
  • ½ teaspoon cumin
  • ¼ teaspoon salt

Method: Stir together all ingredients in a bowl and serve.

No traditional mayo based tuna here; instead I used coconut milk and olive oil, which both contain healthy fats. Tuna and avocado also contain lots of omega-3 healthy fats. Some added spices and lemon juice complements the tuna in these nori wraps. You get the creamy tuna salad texture, but within paleo guidelines, which includes being gluten-free.

Process shot of ingredients on a nori sheet about to be rolled into Paleo Tuna Wraps

What are nori wraps?

Nori is a Japanese name for a type of edible seaweed. It’s often dried and made into sheets that can be used to wrap ingredients inside often seafood, vegetables, and rice. Although in Japanese cuisine it’s widely used for sushi it can also be used instead of bread for a low carb, healthy and gluten-free savory wrap.

Recommended tuna for a tuna wrap: A favorite canned tuna of mine is Bumble Bee Solid White Albacore in water. It has a firm texture and fresh taste, plus adds a variety of nutrients, including lean protein, healthy fat and essential vitamins and minerals.

How to roll tuna wraps

  1. Place a bit of tuna salad mix on top on the nori wraps. I found that a flat layer on the bottom ⅔ of the wrap works best.
  2. Add sliced carrots, cucumber and avocado (or anything else you’d like) on top.
  3. Easy tuna wrap rolling: Carefully roll up diagonally from the bottom into a cone shape. Make sure it’s tight and you tuck the edge of the nori wrap under securely. If the wrap is a bit dry and doesn’t roll well, a trick is to slightly dampen nori sheet with a wet paper towel. This will also help seal the edge.

A tin of Bumble Beee white albacore tuna sitting on a white table

Tips for making Paleo Tuna Salad Wraps

  • Use the highest quality tuna possible (responsibly wild caught)
  • You can prep these wraps in advance and keep in the fridge wrapped tightly with plastic wrap
  • Avocado will oxidate and turn brown shortly after it has been cut so make sure to squeeze lemon juice on it if making the wraps in advance. This will keep it fresher for longer
  • Refrigerate tuna can before preparing tuna salad if you prefer it colder than room temperature.

Paleo Tuna Salad Nori Wraps recipe at-a-glance:

Flavor profiles: Fresh tuna taste with a hint of coconut and tangy lemon juice. Paired with creamy avocado and slightly salty seaweed nori wraps.
Texture: Firm yet tender tuna paired with crunchy fresh veggies.
Dietary Options/Substitutions: Not much needed, this recipe is gluten-free and paleo


More healthy lunch recipes you might like:

Leave a comment below and star rating if you made this recipe or want to share your thoughts.


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Paleo Tuna Salad Nori Wraps on a white plate
5 from 7 votes

Paleo Tuna Salad Sushi Wraps

Quick and healthy gluten-free paleo tuna salad nori wraps with clean, wholesome ingredients.
Course Seafood
Cuisine Asian, Seafood
Keyword easy tuna salad wrap, tuna salad wrap, tuna sushi wraps
Prep Time 10 minutes
Total Time 10 minutes
Calories 178kcal
Servings 4 wraps
Author: Matt Ivan
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.


  • 1 (5-ounce ) can Solid White Albacore in water, drained
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon canned coconut milk
  • ½ teaspoon lemon juice, fresh squeezed
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 4 to 6 square nori seaweed sheets
  • 2 medium carrots, thinly sliced
  • 1 medium cucumber, thinly sliced
  • 1 large avocado, sliced


  • Note: Refrigerate tuna can before preparing tuna salad if you prefer it colder than room temperature.
  • In a medium bowl stir together tuna, olive oil, coconut milk, lemon juice, cumin, and salt.
  • Spoon mixture over nori wraps, top with veggies and roll into cone-shaped wraps. See cooking tip section within this post for detailed instructions and tips. Serve immediately.


  • Use the highest quality tuna possible (responsibly wild caught)
  • I used Bumble Bee brand tuna
  • Refrigerate tuna can before preparing tuna salad if you prefer it colder than room temperature.
  • You can prep these wraps in advance and keep in the fridge wrapped tightly with plastic wrap
  • Avocado will oxidate and turn brown shortly after it has been cut so make sure to squeeze lemon juice on it if making the wraps in advance. This will keep it fresher for longer.
Nutrition Facts
Paleo Tuna Salad Sushi Wraps
Amount Per Serving (1 wrap)
Calories 178 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 295mg13%
Potassium 454mg13%
Carbohydrates 7g2%
Fiber 4g17%
Sugar 1g1%
Protein 9g18%
Vitamin A 2655IU53%
Vitamin C 7.8mg9%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Paleo Tuna Salad Nori Wraps
Appetizer Recipes | Entrees and Dinner Recipes | Gluten-Free Recipes | Keto Recipes | Recipes | Seafood Recipes

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  1. 5 stars
    I loveeeed these! My only question is are they meant to be eaten right away or can they made the night before for lunch the next day? How would you recommend storing them so the nori doesn’t get soggy?

    1. Thanks so much for the feedback Rebecca! I’ve actually had them leftover and it’s not too bad if the wrap gets moist. Another option is to prep ahead of time and assemble when you’re ready to eat the next day.

  2. 5 stars
    Tuna makes a wonderful low carb lunch and these nori wraps look unique and delish! Plus, I love how in less than 20 minutes I can have a tasty and filling lunch.

  3. 5 stars
    This is perfect for my husband as he loves sushi but refused to eat raw tuna of any other sushi when I make it…so you just saved me from having to make 2 separate dinners! You ROCK!!! Making this tonight and saving for the future. Great instructions too.

    1. 5 stars
      I never thought of adding cumin to tuna…but I’m so glad I tried it. This was bomb! So tasty! I had to make a few tweaks – I didn’t have coconut cream or cucumbers so I excluded those & instead added the green tops of spring onions & shredded cabbage. I will definitely make this again! Thank you!

  4. I have never seen Bumble Bee tuna where I live in Canada. Also, nori sheets here seem to be larger. I will figure it out but I thought you might like to know. Don’t hesitate to talk to the company about providing their products here – wild and sustainably caught are watchwords for me.

    1. Hello. Thanks for pointing that out. I know some brands have region specific products and would be great if more people had access to them. If sheets are too large for a wrap, another option is to roll them and cut into slices, California roll style. Thanks!

  5. Yum! this looks delicious and soemthing I know I would truely enjoy as a mid-day snack. I have never followed the Paleo diet, but this recipes is good to try. Pinning!

  6. I am in love with this idea! I try to incorporate more tuna and fish into my diet, but tuna tends to be “fishy” for me, so I often make giant tuna salads with gluten-free pasta; however, the pasta ends up being so starchy. Your idea for a wrap is brilliant. Any ideas for a replacement for avocado? I LOVE avocado, but alas, I am allergic (a travesty, I know). Cheers!

  7. Okay this has me really excited to try this for my next lunch. I’m seriously going to give it a go tomorrow, I LOVE sushi and seaweed wraps and I have (almost) all these ingredients at home already. This looks so healthy and delicious, thank you for sharing!


    1. Sushi is a “NATIVE” Japanese dish/food whose main ingredient is RICE. Anything else excluding this main ingredient is NOT a “sushi”, but merely a food or dish that addresses health food concerns that reflect the personal health, diet or preferences of the individual. The only FAT Japanese by large (no pun intended) are Sumu wrestlers. Check out Japan’s efficient mass transit crowds’ overall physique and compare with their (burp!) Western counterparts. Therein lies the rub…. er, um, crux of OUR problem, not authentic native foods that we sate ourselves at the “all you can eat” eateries.

      1. Hi Hawnchef. Sounds like you know a great deal about this and I totally agree. This recipes is specifically a tuna salad nori wrap, which is why I never mentioned sushi at all. Since I’m generally carb intolerant (genetics, not heritage) this recipe caters to that. Thanks for the insight and stopping by!

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