Tuna Salad is my go-to meal on warm summer days. It needs a few wholesome ingredients such as flaky tuna, Greek yogurt, celery, red onion. It is super creamy and flavorful. Serve this keto tuna salad in sandwiches, on a bed of greens, wrap in lettuce, fill in avocado boats for a filling work lunch, or an easy weeknight meal. The options are endless for this excellent tuna salad recipe.
Making tuna salad at home is super quick and easy. My mum usually packed it for my school lunches, and it was my favorite meal of the day. As a grownup, I still have this salad but wrapped in lettuce or with keto bread or served as a dip for my seeds crackers.
It’s a versatile recipe that’s made with just a few pantry staples.
Watch our quick video to see exactly how to make the best tuna salad.
Ingredients for Tuna Salad
Just a few essentials ingredients are needed for this classic recipe.
- Canned Tuna: 2 6-oz cans
- Mayonnaise – We’re using a small amount of mayo in this recipe. I usually go for the avocado oil mayo because it’s higher in healthy fats.
- Greek Yogurt is the best replacement for mayonnaise and makes this salad healthy while keeping the taste and lower the calories. Feel free to replace it with mayo if you don’t mind the extra calories.
- Celery – For some extra crunch, dice up a large celery stalk.
- Red onion – I fell like tuna and red onion are made for each other. Is it just me, or do you feel the same? The more red onion – the better, but in this particular recipe, a small minced onion is just enough.
- Pickles – You can replace this with fresh dill or chopped parsley if pickles are not your drill.
- Lemon Juice
- Salt and Pepper – to taste
How to make Tuna Salad
The first step is to drain your tuna well. Cut the lid of the can with a can opener and simply press the lid against the tuna and drain most of the liquid out over a sink. Completely remove the lid and transfer the tuns to a bowl.
- Chop all the vegetables: celery stalk, dill pickle, red onion, and add to the same bowl.
- Add the mayonnaise, Greek yogurt, lemon juice, and season to taste with salt and pepper.
- Use a fork to mix well all the ingredients and break up any large tuna pieces.
- Taste and adjust the seasonings to taste. You can add a sprinkle of chili flakes. That’s it!
Tip: This tuna salad tastes incredible after it chills in the fridge for a few hours. It allows the flavor to develop, but I usually eat it straight out when making it.
How to Serve Tuna Salad?
While this recipe is great to serve as it is, I’ll give you my favorite ways to enjoy it.
- On a salad bed – Get a large plate, top with 2-3 handfuls of mixed greens and top with spoonfuls of tuna salad.
- Sandwiches: Use a few slices of any of your favorite gluten-free bread and make delicious tuna sandwiches.
- Wraps: Use my coconut flour wraps to turn it into a wrap.
- Lettuce Wrap: For a lower carb option, use lettuce wraps.
- Avocado Boats – Stuff this tuna salad into halved avocados.
- Dip – Place the salad into small bowls and serve it with crackers and low carb chips.
How Long to Store Tuna Salad?
This tuna salad lasts for up to 3-4 days stored in the fridge. Make sure you don’t let it at room temperature for too long because this had fish and mayo.
When ready to eat, discard any extra liquids that might appear. Toss it well before serving.
Are you wondering if the tuna salad is freezer friendly? The short answer is yes. Transfer the leftover tuna salad into a freezer-safe container and store for 1-2 months.
When ready to eat, thaw overnight in the fridge, discard any extra liquids that might appear.Toss it well before serving
More Easy Salad Recipes
- Creamy Homemade Coleslaw Salad Recipe
- Broccoli Salad with Bacon
- Easy Chicken Salad Recipe
- German Cucumber Salad
- Best Egg Salad
Best Easy and Healthy Tuna Salad – Keto & Low Carb Recipe
Description
Ingredients
- 2 6 oz each tuna packed in water drained
- 1 small dill pickle diced
- 1 celery stalk diced
- 1/4 cup red onion minced
- 2 tbsp lemon juice
- 1/2 cup plain Greek yogurt 2%+ fat
- 1/4 cup mayo I use the avocado oil one
- 1 tsp mustard
- 1/4 tsp salt or more to taste
- ¼ tsp Ground black pepper or more to taste
Instructions
- Open the tuna cans and drain the liquids.
- Chop the pickles, celery, red onion, and transfer to a large bowl.
- Add the tuna flakes, Greek yogurt, mayonnaise, lemon juice, mustard, salt, pepper.
- Use a fork to stir well all the ingredients.
- Enjoy in sandwiches, wraps, and refrigerate the leftovers for up to 4 days.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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