A keto tuna salad that’s perfect for a light lunch or meal with a creamy texture with eggs, relish and plenty of protein packed tuna. Serve this tuna salad on lettuce wraps, keto bread or even with your favorite keto crackers or cheese crisps!
I am a chicken salad fan but I remember school days when I would get tuna packs with mayo and relish with crackers that I loved. I had no idea what to was other than something tasty but being an adult I can refine the flavor. This recipe is great and light especially with the warmer months approaching.
Is Tuna Salad Keto
Yes, the very basic tuna salad is keto friendly as long as it doesn’t have any added sugar. I am not sure why someone would add sugar to tuna salad but I live in America and everyone loves sweet things.
Is Canned Tuna OK On Keto Diet
Beyond the myths of mercury tuna is great on the keto diet. As most fish the fat content is very low and high in protein. This recipe helps add fat and flavor with it so no problems there. If you’re eating just canned tuna have some sort of fat to add into the meal such as an avocado on the side.
How To Make Keto Tuna Salad
First, drain canned tuna. For this recipe I bought 2 12 oz cans which yielded 9 oz of meat each. If using less or more be sure to adjust to taste.
Next, add mayo, chopped boiled egg, dill relish, chopped celery stalks and mix. Salt and pepper to taste and finish with lemon juice.
Give a good mix and serve. This is a recipe you can make ahead and as with most salads the longer it sits the better the flavors work together.
Serve as lettuce wraps, eat alone or due to keto advancing you can buy yourself some keto bread.
Easy, Light Recipes You’ll Love
Keto tuna salad
- 2 cans 12 oz cans of tuna drained
- 2 stalks chopped celery
- 3 tablespoon dill relish
- 1-2 boiled egg
- 1/2 cup mayo
- 1 tablespoon dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon salt (season to taste)
- 1/2 teaspoon black pepper (season to taste)
- Drain the cans of tuna then place tuna in a mixing/salad bowl
- Chop stalks of celery, boiled egg then toss both in with dill relish into tuna
- Now, add in mayo, dijon mustard, lemon juice, salt and pepper and mix well
- Taste the the tuna sald to make sure you dont need to add anything extra to your liking especially if you used less or more tuna than I did
- Serve then or cover and allow it to sit in refridgerator for flavors to work together. Tuna salad can last 3-4 days in refrigerator
- Always season to taste but if you're using the same amount all should be fine
- Use 1 or 2 boiled eggs. If you like a lot of eggs then 2 eggs is what you want because 1 isn't much in the recipe.