This keto tuna salad recipe is so creamy and bursting with flavor! It takes only 10 minutes prep time and is a filling, high protein lunch. Enjoy it on low carb bread, as a salad wrap or in a halved bell pepper.
This low carb tuna salad is so delicious that it is up there with my all time lunch favourites - my bell pepper sandwich and this chicken salad.
It is packed with protein, filling and satisfying yet light and refreshing.
I love to make a double batch and have lunches ready to go for several days. Sometimes we spread it on sandwiches and other times we spoon it into halved bell peppers.
It also tastes so good as a tuna melt, with or without bread. Seriously, this is is the best tuna salad you'll ever eat.
🌟 Why You'll Love This Recipe
- Bursting with flavor from fresh dill, lemon juice and sugar free pickles
- Creamy texture
- Easy, quick recipe - ready in 10 minutes
- Keto friendly - just 1g net carbs per portion
- Great for meal prep, keeps fresh for several days
These are the ingredients you'll need:
Canned tuna - I always buy canned tuna in olive oil because it has a tender and juicy texture. For a lighter version, choose tuna in water. This has a fuller and hearty flavor. Avoid tuna in vegetable oil.
Mayonnaise - I love making my own keto mayonnaise with a light olive oil. You can also buy keto friendly mayo with avocado oil. For a lighter version, replace some of the mayonnaise with Greek yogurt or sour cream.
Celery - Chop the celery ribs very finely. They lend freshness and add a lovely crunch to this low carb tuna salad.
Onion - Red onion is my personal preference here. Just like the celery, they add crispness and colour. The green parts of spring onion (scallions) are also a good choice.
Pickles - The sour and salty tang is essential for a classic tuna salad. I used finely chopped cornichons, which are sugar-free gherkins. Some people also like to use dill relish.
Dill - Fresh dill is best. If you can't get it at all, ½ teaspoon dried dill works too.
Lemon juice and mustard - Adding fresh lemon juice and Dijon mustard to the mayo makes the dressing taste amazing. Don't omit it.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Drain the tuna and put it in a large mixing bowl. Add the finely chopped celery, onions, pickles and the chopped dill. Stir to combine.
Step 2: In a small bowl, stir together the mayonnaise, lemon and mustard to make the dressing. Season with salt and black pepper to taste.
Step 3: Pour the dressing onto the salad and stir to combine. Adjust the seasoning and serve.
You can replace the mayo with Greek yogurt or sour cream. The salad will still be creamy.
Yes! Spread the tuna salad on my almond flour bread and top with grated cheddar cheese. Pop it under the grill until the cheese has melted.
Below are ideas for add-ins and flavor variations:
- Diced cucumber (remove the seeds first)
- Halved cherry tomatoes - I would stir them in right before serving as they release liquid over time and can make the salad soggy.
- Hard-boiled egg - Egg and tuna go really well together.
- Red or green bell pepper - finely diced.
- Chili flakes or hot sauce - 1 teaspoon of sriracha sauce adds a whole new flavor dimension.
- Minced garlic - This is a really interesting addition, and I often add it. I use 1 small clove, or ½ teaspoon garlic powder.
- Parsley or cilantro - These are good alternatives if you cannot source dill. Always choose fresh herbs over dried.
I like to serve this keto tuna salad on a slice of my favorite low carb bread. If I don't have bread in the house, I sometimes make a quick slice of this 90 second bread in the microwave.
The salad is also fantastic served on flaxseed crackers or these crispy chia seed crackers.
Instead of making a sandwich, spoon the salad on cucumber slices or into halved bell peppers. We also enjoy it in a lettuce wrap. Romaine is a good option because the leaves are sturdy.
Store the salad in an airtight container in the fridge for up to 3 days. Stir before using.
This recipe is not suitable for freezing.
Here are more keto salad recipes to try:
- Keto Chicken Salad10 Minutes
- Keto Egg Salad Recipe15 Minutes
- Cauliflower Keto Potato Salad25 Minutes
- Easy Keto Caesar Salad30 Minutes
Tried this recipe? Give it a star rating below!
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Keto Tuna Saladfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 14 oz canned tuna 400g
- ½ cup mayonnaise 120g
- ½ cup celery finely diced, 60g, 2 stalks
- ¼ cup red onions finely diced, 25g, ¼ onion
- ¼ cup sugar free pickles finely diced, 30g
- ¼ cup fresh dill finely chopped, 20g
- 1 tablespoon Dijon mustard 15g
- 1 tablespoon lemon juice 12g
- salt and black pepper to taste
- Drain the tuna and put it in a large mixing bowl. Add the finely chopped celery, onions, pickles and dill. Stir to combine.
- In a small bowl, stir together the mayonnaise, lemon and mustard to make the dressing. Season with salt and black pepper to taste.
- Pour the dressing onto the salad and stir to combine. Adjust the seasoning and serve.
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Absolutely love this salad. It is great for taking on a camping trip too. I like it on romaine leaves or my sourdough bread.
Richard B Bunn
this is almost identical to mine. I exchange the sweet picke for DICED DILL pickle and ADD one minced scallion and a tsp of Lemon Pepper (or grated lomon zest)
That sounds delicious!