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Paleo Smoked Clams and Tuna Spread (no cooking)

Posted on Nov 19, 2015 | 2 comments

Paleo Smoked Clams and Tuna Spread (no cooking)

Paleo Smoked Clams and Tuna Spread

Need a new idea for a protein filled, quick and easy breakfast or lunch? Paleo Smoked Clams and Tuna Spread is for you. Served on top of greens, with crackers or chips, or on a toasted slice of my Paleo Seeded Bread, this yummy spread is delicious.


Instead of the usual plain tuna salad, I’ve jazzed up my Paleo Smoked Clams and Tuna Spread with some tasty, antioxidant rich spices. By adding a pinch of key spices to any paleo dish, you can really boost the taste from so-so, to outstanding. And of course, you gain the omega-3 oil benefits from the tuna and the clams.


People sometimes ask me why I use so many spices and herbs in my recipes on Payton’s Paleo. I tell them, because they are so good for you! Not only do spices improve the flavor, they add an amazing array of health promoting vitamins, trace minerals and super nutrients to your dishes.


Here is some info on the spices I use in my Paleo Smoked Clams and Tuna Spread:


     Sumac – from the deep red berries of a shrub of the cashew family. The berries are dried and ground into a reddish-purple powder. Sumac is known around the world for its anti-inflammatory, anti microbial, anti-fungal, and antioxidant properties.

     Cumin aromatic seeds from a plant in the parsley family. The essential oil it contains supplies cumin’s wonderful smell, is an organic compound called cuminaldehyde. It aids and improves digestion and absorption of food nutrients.

     Turmeric from the rhizome of a plant in the ginger family. Has strong anti-oxidant and anti-inflammatory properties. Is beneficial for joint health, and as a cancer and Alzheimer fighting adjuvant.

Paleo Smoked Clams and Tuna Spread

left to right: dried onion flakes, sumac, Himalayan salt.   above: cumin.  below: turmeric.


Paleo Smoked Clams and Tuna Spread

  • 2 TBS. paleo mayonnaise (I use Primal Kitchen brand with avocado oil)
  • 1 TBS. dried onion flakes
  • 1 tsp. sumac
  • 1/2 tsp. cumin
  • 1/2 tsp. turmeric
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1 can tuna fish, drained (I use Wild Planet Skipjack light tuna)
  • 1 can smoked baby clams including the olive oil (I use Crown Prince BPA free in olive oil)

(Payton’s Paleo 30 Day Challenge friendly)

1) Mix all ingredients together, serve cold, or broiled on toast.


Paleo Smoked Clams and Tuna Spread also makes a nice appetizer and dip for parties or first courses.


Paleo Smoked Clams and Tuna Spread

chips in the pix are 365 brand Veggie Chips from Whole Foods



Join the conversation and post a comment.

  1. Mae

    Hey, thanks for the reference to avocado oil mayo. It’ll be a nice change buying it ahead of time, so I don’t have to make too much (once again) the moment I need it. Yeah, really nice!

    The chips in your photo and that you mention briefly, are they Paleo or just veggy vs. potato chips? It would also be nice to find chips NOT made with some kind of pseudo-oil or potatoes or corn.

    Otherwise, fantastic quickie recipe. Well-timed, too. Just today, my husband and I made Paleo Tuna Salad with an avocado in lieu of mayo, because neither of us felt like making actual mayo, and we won’t replenish our groceries until this weekend. Still, the salad was yummy if not a little *flat.*

    –Mae, OTP in the ATL

    • Payton

      Glad the recipe post was good timing! You can tell it is a lazy blogging day for me if I post “no-cook” recipes, that means I would like to spend less than 6 hours trial cooking in my kitchen!

      Sadly, the chips are not what I eat on anything but a special occasion basis due to two of their ingredients which I feel slow down my digestion and metabolism: potato flour and sunflower/safflower seed oil. I can handle white potatoes only if they are “resistant starch cooked” (cooked ahead of time and allowed to chill in the fridge.) That chilling decreases the starch and carb count enough for me do do well with them.

      I have tested my blood sugar after eating regularly cooked potatoes, and ones that were pre-cooked, chilled, and reheated, and my sugars go much higher with the non-resistant starch cooked ones, and I’m not diabetic so I can’t imagine how badly they would spike someone’s sugar who already had insulin/glucose challenges.

      Therefore, I’ll only eat these chips (365 brand Veggie Chips from Whole Foods) a few times a month. Other paleo eaters who feel okay with them can decide for themselves, as there is nothing that will get me eye rolling more than people who play “paleo police” and say, “hey, that’s not paleo enough, you can’t eat that”. I’m of the mindset that people are all doing the best they can and if they are eating better than they did last year, then they are on the right track! Slow and steady is fine.

      As time goes on, food manufactures will catch on, and we will see more paleo chips made with acceptable ingredients.

      ~ Payton

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