Keto tuna salad bursts with flavor from Dijon mustard, hot sauce, garlic, and cilantro. It’s excellent served on 90-second keto bread.
What do you usually eat for lunch? Most of us (in the USA at least) eat sandwiches, wraps, or perhaps leftovers from last night’s dinner.
Needless to say, tuna salad is perfect for lunch, and this keto version, served on a low-carb bread, is so very flavorful! In fact, it’s so good, that I sometimes make it for a light dinner. And leftovers are great the next day, so I often double the recipe.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty lunch (the exact measurements are included in the recipe card below):
Canned tuna: I prefer water-packed tuna since many oil-packed cans contain soybean oil.
Mayonnaise: I use avocado oil mayonnaise. My favorite brand is Sir Kensington’s.
Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
Hot sauce: It doesn’t make the salad spicy – it merely adds an interesting layer of flavor.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the salad could end up too salty.
Chopped cilantro: Personally, I happen to love the bold flavor of cilantro. But if you’re not a fan, parsley works too.
How to make keto tuna salad
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Drain the tuna well, place it in a bowl, and flake it with a fork.
2. Add the remaining ingredients and mix to combine.
3. Serve the salad on toasted keto bread or in a lettuce wrap.
Use mayonnaise or sour cream
I use avocado oil mayonnaise (Sir Kensington’s brand, available at Whole Foods and Walmart, is wonderful) in this recipe.
Since I use water-packed tuna, I add quite a bit of mayo – 3 tablespoons. Otherwise, I find it too dry. But oil-packed tuna is usually packed in soybean oil, which I’d rather avoid.
A good alternative to mayonnaise is sour cream, although I believe mayonnaise tastes better in this recipe.
How to serve keto tuna salad
I usually serve it on toasted 90-second bread (as shown in the photos and in the video), or on a bed of lettuce.
How to store leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Mix the salad again before serving it.
More tuna recipes that you might enjoy
The most successful tuna recipe on this blog is this recipe for keto tuna cakes, and with good reason. They are easy to make and delicious – they are just perfect for a quick weeknight dinner.
Another tuna recipe that I really like is this recipe for keto tuna casserole. It’s wonderfully cheesy and very very tasty! Plus, leftovers taste great too.
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- 1 (5-oz can) tuna in water, no salt added
- 3 tablespoons avocado oil mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1/2 teaspoon minced garlic
- 1/4 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ cup chopped cilantro or parsley
- Drain the tuna well.
- Transfer the drained tuna to a medium bowl.
- Flake it well with a fork.
- Add the remaining ingredients and mix well.
- To serve, stuff the tuna salad inside a bell pepper or a large tomato, serve in lettuce wraps, or on toasted 90 second bread.