Keto and paleo healthy tuna salad bursts with flavor from Dijon mustard, hot sauce, garlic and cilantro. Served on 90-second keto bread.
This tasty, keto and healthy tuna salad is so very flavorful. It’s great for lunch, but it’s filling enough for a light dinner too.
How to make healthy tuna salad
This delicious healthy tuna salad is keto and paleo. It gets lots of flavor from Dijon mustard, hot sauce, garlic, and cilantro. I use avocado oil mayonnaise (Sir Kensington’s brand, available at Whole Foods and Walmart, is wonderful). I believe that avocado oil is far superior to soybean oil. Most commercial mayonnaise products are made with soybean oil.
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 (though not paleo obviously).
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 serve healthy tuna salad
How to store leftovers
If you have leftovers of this healthy tuna salad, you can keep them in the fridge, in an airtight container, for up to 3 days. Mix the salad again before serving.
Isn’t tuna high in mercury?
As for the mercury in canned tuna, experts seem to be divided on the subject. 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.
More tuna recipes 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 cheesy and very tasty.
- 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
- Drain the tuna well, transfer to a medium bowl and flake 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.