Keto Tuna Salad
Our keto tuna salad is the same recipe my mom made when I was a kid! These days we serve it in lettuce wraps or stuffed into mini sweet peppers instead of white bread. It's one of our favorite lunches and is easy to make ahead.
Servings 6
Calories 316kcal
Ingredients
- 20 ounces canned tuna packed in water
- 1 rib celery minced
- 3 tablespoons minced red onion
- 3 tablespoons dill relish
- ¾ cup mayonnaise see notes
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon dried dill
- Salt and pepper to taste
Instructions
- Drain the tuna well and place in a large bowl with the celery, red onion, and dill relish. Stir to combine.
- Add the mayonnaise, lemon juice, garlic powder, dill, and salt and pepper to a small bowl and whisk to combine.
- Pour the dressing over the tuna and stir well.
- Taste and additional salt and pepper or mayonnaise to reach the taste and consistency you prefer.
- Serve immediately or cover and refrigerate for 3 to 5 days.
Video
Notes
You may use more or less mayo depending on how creamy you like your tuna salad.
Greek yogurt can be substituted for the mayonnaise for those that don't like mayo or just want extra protein.
Serve in a lettuce wrap, stuffed in mini sweet peppers, on a chaffle, or with our keto hamburger buns.
Nutrition
Serving: 1 | Calories: 316kcal | Carbohydrates: 2g | Protein: 23g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 51mg | Sodium: 649mg | Sugar: 1g | Net Carbs: 2g