Easy Keto Tuna Salad (Low-Carb)

Lunchtime on the keto diet can be challenging. Which is why you need to add this keto tuna salad recipe to your rotation. Not only is it super easy to make, but it means you don't have to wait in that long line to use the office microwave oven. 

All the ingredients in this tuna salad recipe are easily found in your spice cabinet, pantry, or refrigerator. 

It's also packed with protein and healthy fats, which help keep you full throughout the afternoon. This is a recipe that’ll replace all your other tuna recipes.

If you make this recipe, be sure to post a photo on Instagram and tag @ketologic!

This Recipe Features: 

• Canned tuna
• Celery
• Cucumber
• Red onion
• Fresh dill
• Mayonnaise
• Mustard

Why You Should Skip Other Keto Tuna Salad Recipes

Many people avoid eating tuna fish because of the rumored connection between eating too much canned fish, especially tuna, and elevated levels of mercury in the blood. 

If you haven't heard of this, here's a quick briefing: tuna is one of many fish that naturally carries mercury, and eating lots of it can elevate your blood mercury levels, which can lead to nervous system disorders if left untreated [1].

But to be absolutely clear: mercury isn't just in fish. It's in the air we breathe and other foods we eat, too. 

Plus, elevated mercury levels in the blood only happen when you eat a lot of tuna—as in daily— and is more likely if you're eating poorly sourced fish.

And that's one reason why you should try this keto tuna salad recipe over others.

We recommend you make our keto tuna salad recipe with Portofino canned tuna. Most canned tunas are packed with solid-white albacore tuna, which is a lower-quality fish.

Portofino, on the other hand, is packed to the brim with 100% yellowfin tuna, with a small amount of heart-healthy olive oil to keep it fresh. The price point isn't that much higher than the stuff you buy in bulk at the store, and you're getting a much better product.

With that out of the way, here are some of the amazing benefits of this recipe.

Top Benefits of This Keto Tuna Salad

Now that we've cleared up the tuna and mercury level thing, we can look at what you'll gain from eating fish at lunchtime.

(And by the way: if you're still worried about mercury, plan to have tuna for lunch once or twice a week. This is how much the FDA recommends you eat each week for nutritional benefits [2].)

Here are the 4 top benefits of this keto tuna salad recipe.

1. Tuna is a Great Source of Protein

Protein is an essential macronutrient that helps rebuild muscle and keeps you full longer after you eat [3]. 

Studies show that since hunger is such a problem for so many, eating liberal amounts of protein can actually contribute to weight loss [4].

• See also: Calories vs. Macros for Weight Loss

And believe it or not, a 2018 study found the protein in fish may actually be more effective at reducing appetite than other protein sources like turkey or eggs [5].

2. Tuna is Full of Healthy Fats

Tuna is full of omega-3 and omega-6 fatty acids, both of which have been linked to decreased risk of cardiovascular disease, a healthier heart, and improved lifespan [6].Fish is one of the best sources of omega fatty acids, which is why the FDA recommends you eat it at least once, if not twice a week.

3. Fresh Dill is Surprisingly Good for You

• Try: Salmon with Lemon-Dill Sauce

Believe it or not, that green earthy garnish has antibacterial, anti-infection, and anti-inflammatory properties [7].One of the benefits of the keto diet is that it's anti-inflammatory, which can lower your risk of disease and ailments like joint pain.

4. Tuna is a Versatile Lunch Option

Last but not least, you can serve keto tuna salad a handful of different ways. Variety can help you stick to your diet, so this benefit shouldn't be overlooked. 

Here are a few ideas for how to serve this dish:

• On fresh cucumber slices
• Over a bed of greens as a salad
• On top of an almond flour bread recipe

Or, just bring a spoon and enjoy it as-is!

Ingredients:

• 2 (4-ounce) cans tuna, packed in olive oil (we recommend Portofino)
• 2 ribs celery, chopped
• ¼ cup cucumber, finely chopped
• ¼ cup red onion, chopped
• 2 tablespoons fresh dill, chopped
• ½ cup mayonnaise
• 1 tablespoon mustard
• Salt and pepper to taste

Preparation:

1. In a medium bowl, mix together tuna, celery, cucumber, onion, and dill.
2. In a separate bowl, mix the mayonnaise and mustard together.
3. Add the mayo mixture to the tuna mixture and combine until well coated. Season with salt and pepper.

• Prep Time: 10 minutes
• Yield: 4