Healthy keto tuna salad bursts with flavor from Dijon mustard, hot sauce, garlic, and cilantro. It’s excellent served on 90-second keto bread.
This tuna salad is healthy, keto, and so very flavorful! It’s obviously perfct for lunch. But it’s filling enough for a light dinner too. 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 (exact measurements are included in the recipe card below):
- Water-Packed canned tuna
- Mayonnaise
- Dijon mustard
- Hot sauce
- Minced garlic
- Kosher salt and black pepper
- Chopped cilantro or parsley
If you don’t have fresh parsley or cilantro you can use dried herbs instead – try 1/2 teaspoon. Same goes for garlic – garlic powder is fine.
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:
- Drain the tuna, place in a bowl, and flake with a fork.
- Add the remaining ingredients and mix to combine.
- Serve on toasted keto bread or in a lettuce wrap.
Why I use avocado oil mayo
I use avocado oil mayonnaise (Sir Kensington’s brand, available at Whole Foods and Walmart, is wonderful) in this recipe.
I believe that avocado oil is a healthier choice than refined, bleached, and deodorized oils (RBD oils). Most commercial mayonnaise products are made with soybean oil, so I try to avoid them.
Since I use water-packed tuna in this healthy tuna salad recipe, I add quite a bit of mayo – 3 tablespoons. Otherwise, it’s too dry.
But oil-packed tuna is usually packed in – you guessed it – soybean oil. So it’s best to use water-packed tuna.
In the past, before avocado oil mayonnaise became readily available, I used sour cream instead of mayonnaise. That was delicious too.
How to serve healthy 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.
It also makes a great filling for a lettuce wrap sandwich. And keto tuna melts are the perfect comfort food!
Isn’t tuna high in mercury?
As for the mercury in canned tuna, experts seem to be divided on the subject.
The FDA says that skipjack tuna is better than Albacore tuna and can be enjoyed 2-3 times per week.
My personal choice is to limit canned tuna to once a week and fresh tuna (such as this seared tuna recipe) to no more than once a month. But you will need to make your own decision, of course.
How to store leftover keto tuna salad
Keep leftovers in the fridge, in an airtight container, for up to 3 days. Mix the salad again before serving.
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, healthy, and delicious.
Another tuna recipe that I really like is this recipe for keto tuna casserole. It’s wonderfully cheesy and very tasty!
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Tuna Salad
INGREDIENTS
- 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 kosher salt
- ¼ teaspoon black pepper
- ¼ cup chopped cilantro or parsley
INSTRUCTIONS
- 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.
WATCH THE VIDEO:
NOTES
More Healthy Recipes:
Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
