Description
A quick and flavorful tuna salad made with fresh herbs, crunchy vegetables, and a creamy avocado-mayo dressing. This keto and Whole30 compliant recipe is perfect for a light lunch or snack, ready in just 10 minutes and versatile enough to serve in wraps, salads, or sandwiches.
Ingredients
Tuna Salad 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
- 2 tsp Dijon mustard
- 2 teaspoon fresh lemon juice
- Fine sea salt or pink salt (to taste)
- Freshly cracked black pepper (to taste)
Instructions
- Drain Tuna: Open the cans of tuna and drain them well. To ensure all liquid is removed, place the tuna in a colander and drain over a large bowl for a few minutes while preparing the other ingredients.
- Chop Vegetables and Herbs: Finely dice the celery, red onion, and ripe avocado. Chop the fresh parsley, dill, and kosher pickles or capers.
- Combine Ingredients: In a large bowl, add the drained tuna, chopped vegetables and herbs, keto or Whole30 compliant mayonnaise, Dijon mustard, fresh lemon juice, salt, and freshly cracked black pepper. Use a fork or spoon to toss and combine everything thoroughly. Taste and adjust seasoning with more salt, pepper, or Dijon mustard if needed.
- Chill (Optional): You can eat the tuna salad immediately or cover it with plastic wrap and refrigerate for at least 1 hour to blend the flavors. Store in an airtight container and keep refrigerated for up to 3 days.
- Serve: Serve the tuna salad over a fresh salad, in lettuce wraps, or stuffed in avocado halves for a Whole30, Paleo, or low-carb meal. Alternatively, use it in keto-friendly sandwiches or make tuna melts if your diet permits.
Notes
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- To keep this recipe Whole30 compliant, ensure the mayonnaise is made with approved ingredients and no added sugars.
- If you want extra tanginess, add a little more lemon juice or Dijon mustard according to taste.
- For added crunch, you can include chopped celery leaves or substitute pickles with capers for a different flavor profile.
- This tuna salad is naturally gluten free and keto friendly.