Easy Keto Tuna Salad
A deli-style tuna salad — 10 active minutes plus a 30-minute chill — that's creamy and satisfying. It features a smoky spice blend and a clever trick to mimic sweet relish without the carbs.
Ingredients
- 10 oz solid white albacore tuna two cans, packed in water, thoroughly drained
- 4 large eggs hard-boiled
- 3/4 cup dill pickles diced very small, about 4 spears
- 1/4 cup red onion diced thinly
- 1/4 tsp celery seed
- 1/4 tsp garlic powder
- 1/2 tsp black pepper freshly cracked
- 1/4 tsp smoked paprika
- 1 tsp granular sweetener keto-friendly
- 1/2 tsp natural ancient sea salt adjust to taste
- 1/4 cup mayonnaise adjust for desired creaminess
Instructions
- Prep your mix-ins: Dice the dill pickles and red onion into small, uniform pieces to ensure crunch in every bite.
- Prep the eggs: Peel cooled hard-boiled eggs and dice into bite-sized chunks. Add to a large mixing bowl.
- Add the tuna: Drain tuna completely and press with a paper towel to remove excess moisture. Add to the bowl and gently flake with a fork, keeping it chunky.
- Add spices and mix-ins: Sprinkle in celery seed, garlic powder, black pepper, smoked paprika, sweetener, red onion, pickles, and salt.
- Bring it all together: Fold in the mayonnaise gently until coated. Adjust mayo and salt to your preference.
- Let it rest: Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
Pro Tip: Using solid white albacore prevents a mushy texture. For best results, use glass storage containers to prevent odors and eat within 3-4 days. Do not freeze.