Our Keto Tuna Salad is ready in no time with a creamy mayo based dressing, fresh veggies, and canned tuna. Perfect for serving in lettuce wraps or stuffing mini sweet peppers.
Let me tell you a little secret – our keto tuna salad is just like my mama used to make. It wasn’t created to fit a low carb diet and doesn’t have any funky ingredients or ingredient swaps. It’s just a good old tuna salad that happens to be naturally low carb!
I love recipes like that and it seems like you guys do too. Some of my most popular recipes (hello, spinach stuffed chicken) are just naturally low carb, not anything that I had to work at to get it to fit our low carb life.
This keto tuna salad just tastes like what I grew up eating – canned tuna, extra creamy thanks to the mayo, crunch from the celery and onions, and a bit of tang from the dill pickles. Perfect tuna salad, if you ask me!
We shared our avocado tuna salad not long ago, so be sure to check that one out too!
The trick comes in how you serve it. Basically, just skip the bread. 😉 Don’t worry, I’ll give you plenty of serving ideas below. Let’s get into it!
Ingredient Notes:
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Tuna – We’re keeping it simple and using canned tuna for this keto tuna salad recipe. You can use either solid white or chunk light tuna in a can.
Veggies – Some minced red onion along with a single minced celery rib will add crunchy textures! You’ll also add in some dill relish or finely chopped pickles for lots of flavor in this keto tuna salad recipe.
Dressing – This tuna salad dressing is a mix of mayonnaise, lemon juice, dried dill, garlic powder, and salt. You can make this less creamy by using less mayo, if you like.
Lemon Juice – We prefer fresh squeezed but you can certainly use a bottle from the store too! Check out this handy lemon lime squeezer for easy fresh squeezed juice!
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.
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.
