Tuna Salad
This easy Tuna Salad recipe teaches you how to turn regular old canned tuna into an irresistible snack or meal! Made with crunchy celery, sharp red onion, creamy avocado and more, this 10-minute dish will become an instant family favorite. Low-carb, paleo, keto and Whole30 compliant.
Ingredients
- 10 ounce (two 5-ounce) cans of tuna in water drained well
- 1 small celery stalk (about 1/4 cup) finely diced
- 1 tablespoon red onion finely diced
- 1/4 ripe avocado finely chopped
- 1 tbsp fresh parsley finely chopped
- 1 tsp fresh dill finely chopped
- 1 tsp finely chopped Kosher pickles or capers
- 1/4 cup Keto / Whole30 compliant mayonnaise , homemade or Primal Kitchen (can also sub with Greek yogurt if not Whole30, Paleo or keto)
- 2 tsp Dijon Mustard
- 2 teaspoon fresh lemon juice
- fine sea salt or pink salt and freshly cracked black pepper to taste
Instructions
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Open the can of tuna and drain well. To ensure that all the liquid is drained, you can dump the tuna in a colander and drain over a large bowl for a few minutes while you chop the vegetables.
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Prep and chop all the vegetables and herbs: celery, onion, avocado, parsley, dill and pickles / capers.
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Add the drained tuna, chopped veggies and herbs, mayo, Dijon, fresh lemon, salt and black pepper to a large bowl and use a fork or spoon to toss and combine.
Taste and adjust seasonings by adding more salt, pepper and Dijon mustard to taste.
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You can eat it straight out of the bowl or chill in the fridge for at least 1 hour.
Cover with plastic wrap or store in an airtight container with a lid and refrigerate for 1 hour or up to 3 days.
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Serve over a salad, in lettuce wraps or stuffed in avocados for a Whole30, Paleo or Low Carb version. If your diet permits, you can also make tuna salad sandwiches or tuna melts with your favorite keto bread.
Recipe Video
Recipe Notes
How to store:
Keep your tuna salad refrigerated in an airtight container for up to 3 days. Don't let it sit out at room temperature for longer than 4 hours at any point.