Keto Tuna Salad

If you’re looking for a quick, satisfying meal that’s packed with protein and healthy fats, this Keto Tuna Salad is just what you need! It’s creamy, flavorful, and incredibly easy to whip up. Perfect for lunch or as a light dinner, this salad keeps you on track with your keto goals while delighting your taste buds.

Equipment You’ll Need

• Mixing bowl
• Fork or spoon for mixing
• Can opener (if using canned tuna)
• Chopping board
• Knife

Ingredients

• 2 cans (5 oz each) tuna in water or olive oil, drained
• 1/4 cup mayonnaise (choose a low-carb option if desired)
• 1 tablespoon Dijon mustard
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup dill pickles or relish, chopped (optional)
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Optional: 1 tablespoon fresh parsley or dill, chopped for garnish

Step-by-Step Procedure

1. Prepare the Ingredients
   Start by draining the canned tuna and transferring it to a mixing bowl. Use a fork to break it apart into smaller chunks.
2. Mix the Dressing
   In the same bowl, add the mayonnaise and Dijon mustard to the tuna. Mix well to combine.
3. Add the Veggies
   Next, add the chopped celery, red onion, and dill pickles (if using). These ingredients will add crunch and flavor to your salad. Stir everything together until evenly combined.
4. Season the Salad
   Squeeze in the lemon juice, and season with salt and pepper to taste. Give it a good mix again to ensure the seasoning is well distributed.
5. Chill (Optional)
   If you have time, let the salad chill in the refrigerator for about 30 minutes. This will allow the flavors to meld together beautifully.
6. Serve and Enjoy
   Serve your keto tuna salad in a bowl on its own or over a bed of leafy greens. You can also use it as a filling for lettuce wraps or serve it with cucumber slices for a refreshing crunch.

Tips

• Customize It: Feel free to add other veggies you like, such as bell peppers, or swap out the pickles for capers if you prefer.
• Use Fresh Tuna: For a gourmet touch, use fresh tuna steaks instead of canned, searing them lightly before chopping.
• Meal Prep: This salad is perfect for meal prep! Make a larger batch and store it in the fridge for easy lunches throughout the week.

Storage Details

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Keep It Fresh: To maintain freshness, avoid adding ingredients that may wilt quickly, such as lettuce, until you’re ready to serve.

FAQs

1. Is this salad gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it suitable for those with gluten sensitivities.

2. Can I use Greek yogurt instead of mayonnaise?
Absolutely! Greek yogurt is a great substitute for mayonnaise if you’re looking for a lighter option.

3. How can I make it spicier?
For a kick, add a dash of hot sauce or a sprinkle of red pepper flakes to your tuna salad.

Nutrition Information (per serving, based on 4 servings)

• Calories: 250
• Fat: 18g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 23g

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