Keto Tuna Salad

Name: Keto Tuna Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g canned tuna (in water, drained well); 0.5 cup mayonnaise (full-fat); 2 pcs celery (stalks, finely diced); 0.25 cup red onion (finely diced); 2 pcs dill pickle (small, finely chopped); 2 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 1 pinch black pepper (freshly ground); 1 pinch salt; 2 tbsp fresh dill (chopped, plus extra for garnish)

RATING

4.2/5(28)

TASTE SCORE

9/10

Creamy, crunchy, and loaded with protein, this keto tuna salad ditches the carbs without sacrificing flavor. Flaky tuna meets crisp celery, zesty red onion, and a rich mayo-lemon dressing that comes together in just 10 minutes. Perfect scooped onto lettuce wraps or stuffed into avocados for a satisfying low-carb lunch.

PREP

10m

COOK

SERVES

1 CUP

321 cal

SERVINGS

METHOD · 6 STEPS

prep
Drain the tuna thoroughly.
Open the cans of tuna and press the lid firmly against the tuna as you invert the can over the sink. Let all the water drain away completely so the salad stays creamy and never watery. Transfer the flaked tuna to a mixing bowl.
prep
Prep the crunchy vegetables.
1.Finely dice 2 celery stalks into small, even pieces (about the size of corn kernels).
2.Finely dice the red onion to yield 1/4 cup.
3.Finely chop 2 small dill pickles into pieces the same size as the celery.
TIPUniform small dice means every bite has the perfect crunch.
mix
Make the creamy dressing.
In a small bowl, whisk together the mayonnaise, dijon mustard, and freshly squeezed lemon juice until smooth and fully combined.
mix
Combine all ingredients.
Add the diced celery, red onion, and dill pickles to the bowl with the tuna. Pour the dressing over the top. Add the chopped fresh dill, a pinch of salt, and a pinch of freshly ground black pepper. Gently fold everything together with a fork until all the ingredients are evenly coated in the creamy dressing.
TIPBe gentle when folding so the tuna retains some flaky texture instead of becoming a paste.
rest · ~15 min
Chill before serving.
Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld together. The salad tastes even better after a few hours.
TIPCold salad tastes brighter and the texture firms up slightly after chilling.
serve
Serve in your favorite keto style.
Scoop generous portions onto crisp butter lettuce leaves for wraps, or stuff into halved, pitted avocado. Garnish with extra fresh dill and a crack of black pepper.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the tuna extremely well by pressing the lid against the flakes; excess water makes the salad soggy.
2
Chill the salad for at least 15 minutes — this lets the flavors meld and the texture firm up.
3
Use full-fat mayonnaise for the creamiest, most keto-friendly result; low-fat versions add sugar.
4
For the best crunch, dice celery, onion, and pickles into uniform, small pieces (about corn-kernel size).
5
Gently fold the dressing into the tuna with a fork to keep some flaky chunks intact.
6
Let the salad sit overnight in the fridge — it tastes even better the next day as flavors deepen.
7
Serve on butter lettuce leaves or inside avocado halves for a satisfying low-carb vessel.

RECIPE VARIATIONS

Adapt it for your goals.

Spicy Chipotle

Add 1-2 teaspoons of chopped chipotle peppers in adobo sauce for a smoky, spicy kick that transforms the salad into a bold Southwest-inspired version.

Herby Avocado

Replace half the mayonnaise with mashed avocado and add extra fresh dill and chives for a greener, heart-healthy twist with a silky texture.

Crunchy Nut

Fold in 1/4 cup of chopped pecans or walnuts for added crunch and a nutty flavor, perfect for those who want more texture and healthy fats.

Curry Spiced

Curry-Spiced

Mix in 1/2 teaspoon of curry powder and a handful of golden raisins (if not strictly keto) or chopped apple for a sweet-savory fusion that pairs beautifully with tuna.

No Mayo Greek