This easy tuna salad recipe is cool, crisp, refreshing, and so easy to make.
Mix tuna fish with creamy mayo, mustard, crunchy celery, onions, and chopped dill pickles for the tastiest, keto lunch ever.
Holly’s Tantalizing Tuna Salad
- Flavor: Mild tuna fish paired with crisp veggies in a creamy spread is so delicious.
- Skill Level: One bowl and one step are all it takes.
- Prep note: Make extra and enjoy all week in low-carb wraps, or with keto crackers.
- Swaps: Use Greek yogurt for the mayo and a scoop of relish for the pickle.
What’s in the Mix
Tuna: Be sure to drain the tuna (whether it’s water or oil-packed) and flake it with a fork before adding in Step 3 so the pieces are bite-sized.
Dressing: Use full-fat mayonnaise and your favorite mustard brand for best flavor.
Tuna Twists & Tasty Turns
Mix in extras like chia seeds, flaxseeds, or a chopped hard-boiled egg for a bump in nutrition. Diced bell peppers, chopped zucchini, or some chopped jalapenos add extra crunch, color, and flavor.
How to Make Tuna Salad
- Drain the tuna.
- In a bowl, mix remaining ingredients (full recipe below) and stir in the tuna.
- Season before serving.
Tricks for Tuna Salad Success
- Keto tuna salad tastes best when it’s made up to a day ahead and served extra cold. This allows the flavors to blend even more.
- Adjust the amounts of mayonnaise and mustard depending on how creamy you want the recipe to be.
Keeping It Fresh
Keep leftover keto tuna salad in a covered container in the refrigerator for up to 3 days. Stir in a dash of lemon juice to freshen the flavors before serving with cloud bread, on a bed of lettuce greens, or even spread into a stalk of celery for a quick and simple snack. Freezing tuna salad isn’t recommended since it will thaw out too watery.
Tasty Low Carb Salads
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Keto Tuna Salad
Equipment
Ingredients
- 5-6 ounces white tuna in water drained
- ⅓ cup mayonnaise
- 1 stalk celery diced
- 1 green onion thinly sliced
- 1 teaspoon prepared mustard
- 1 tablespoon dill pickle finely diced
- salt and pepper to taste
Instructions
- Drain tuna.
- To a mixing bowl, add mayonnaise, celery, green onion, mustard, and dill pickle. Stir well to combine.
- Add drained tuna and gently stir to combine. Season with salt and pepper to taste.
- Serve over salad or on keto bread.
Notes
- Keto tuna salad is extra tasty when made a day ahead and served cold so the flavors blend well.
- Adjust the mayo and mustard to get the texture you like.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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