This Keto Tuna Salad recipe is a super easy way to throw together a tasty, nutritious meal! It’s creamy, packed with delicious flavor, and ready to eat in just 5 minutes.
Some people may not think of fish and vegetables as typical ingredients for a keto meal. But in reality, they are a healthy part of any well-rounded diet, including keto!
The key is to use low-carb veggies that are high in fiber. This includes leafy greens, broccoli, green beans, celery… you get the idea.
This keto tuna salad is a great example of a high fat, low carb recipe that incorporates a healthy portion of vegetables. And thanks to the canned tuna, you can throw this dish together in 5 minutes or less!
The creamy mix of avocado and mayonnaise makes this a super satisfying meal while the onion, celery, and cucumber give it that much-needed crunch. Add the parsley, garlic, and lemon juice, and you have yourself a bowl that’s packed with delicious flavor!
How to make keto tuna salad
This recipe is so easy to prep, you can make it in the morning to take to work for lunch or throw it together when you get home in the evening!
Step 1: Rinse and dry the vegetables. Finely chop the cucumber, onion, and celery. Mince the garlic.
Step 2: Set aside half of the parsley, then add the rest of the ingredients to a large bowl.
Step 3: Mix everything together until the avocado is well-mashed and all the ingredients have been coated. Add salt and pepper to taste.
Step 4: Garnish with remaining parsley before serving.
When you’re in the mood for something quick, easy, and healthy, this tuna salad is a great recipe to have on hand!
This recipe is very versatile if you’re feeling creative and want to add other flavors or ingredients!
For a slightly different flavor, try adding apple cider vinegar, onion powder, or red pepper flakes. If you want to include more vegetables, chopped bell peppers or red chilis would go great with this recipe!
Another great way to add some crunch is to include chopped nuts. Walnuts or pecans are most popular, but almonds or pine nuts could work just as well!
I recommend chopping the nuts and then throwing them in a pan over medium heat for 2-3 minutes. This step is optional, but it really deepens their flavor.
Feel free to get creative and make this salad yours!
How to serve tuna salad
This recipe is quite delicious all on its own. I usually just eat it straight from the bowl!
But if you want something a little more fun, I have a few options for you. One of my favorites is to scoop it onto crisp romaine leaves! The lettuce adds extra crunch and holds up under the weight of the tuna mixture.
You could also use low carb tortillas to create a tuna salad wrap. This method is very tasty, but I don’t recommend letting the wraps sit for too long as the filling will make the tortillas soggy. A tuna salad wrap is best enjoyed the same day that you make it.
There really isn’t a wrong way to enjoy this tasty dish!
Tuna salad can be stored in the refrigerator in an airtight container for up to 5 days.
This recipe may only take minutes to throw together, but it’s still a great option for easy meal prep! Just whip up a big batch, and then you’ll have ready-to-go delicious meals for the rest of the week.
Other healthy keto recipes
Looking for more keto goodness? Check out our ketogenic meal plan or take a peek at these delicious recipes:
I also put together a roundup of delicious keto fat bomb recipes for even more high fat, low carb inspiration!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Keto Tuna Salad
- 10 oz. canned tuna (drained)
- 1 large avocado
- 1 celery rib
- 2 cloves fresh garlic
- 3 tbsp. mayonnaise
- 1 small red onion
- 1 tbsp. freshly squeezed lemon juice
- 1/4 cucumber
- 1 handful parsley
- 1/4 tsp. salt
- pepper to taste
- Rinse and dry the vegetables. Finely chop the cucumber, onion, and celery. Mince the garlic.
- Set aside half of the parsley, then add the rest of the ingredients to a large bowl.
- Mix everything together until the avocado is well-mashed and all the ingredients have been coated. Add salt and pepper to taste.
- Garnish with remaining parsley before serving.