Keto Tuna Salad

Making an easy keto tuna salad is one of the fastest, most satisfying ways to enjoy a low-carb lunch without compromising on flavor. 

If you’re following a ketogenic lifestyle or just trying to lower your carbohydrate intake, this is the kind of meal that checks all the boxes—it’s simple to prepare, packed with protein, and incredibly flexible. 

Whether you need something quick during a busy workday or you’re prepping ahead for the week, this keto-friendly recipe belongs on your meal rotation.

You can enjoy this salad in so many ways: spoon it onto lettuce wraps for a refreshing lunch, serve it with keto naan bread, or alongside baked zucchini fries for a delicious, well-rounded keto-friendly meal.

I’ve even stuffed it into bell pepper halves when I want a colorful and complete plate. It’s flexible, easy to tweak, and consistently delicious.

What is Keto Tuna Salad?

Tuna salad has been a staple in American households for decades. Traditionally made with canned tuna, mayonnaise, and chopped vegetables, it was originally seen as a budget-friendly, shelf-stable solution to feed families a protein-rich meal with little effort. 

While the classic version is often served between slices of bread, this keto tuna salad focuses on the essentials—no bread, no sugar, and no unnecessary carbs.

When you’re eating keto, every carb counts. So recipes like this one become essential, giving you high-quality protein and healthy fats without the carb overload. 

It’s ideal for work lunches, quick snacks, or last-minute meals that still feel homemade and nourishing.

Ingredients to Make This Healthy Tuna Salad Recipe

Each ingredient in this low-carb tuna salad contributes something unique—flavor, texture, or nutrition. You don’t need any complicated ingredients, and chances are, you already have most of these in your pantry or fridge.

Canned Tuna in Water – A lean source of protein and the star of this recipe. Tuna is high in omega-3 fatty acids and incredibly filling.

Mayonnaise or Greek Yogurt – This creates the creamy base. Mayonnaise is more traditional and keto-friendly, while Greek yogurt adds tanginess and extra protein if you prefer it.

Celery – Adds a fresh crunch and fiber, balancing out the creamy texture.

Small Onion – Brings mild sweetness and aromatic depth. You can use red, white, or even green onions based on your preference.

Garlic – Minced fresh garlic adds bite and a richer flavor. A little goes a long way.

Mustard – Sharp and tangy, mustard cuts through the creaminess and brings everything together.

Fresh Lemon Juice – Brightens up the salad and adds acidity to balance the richness.

Fresh Dill – Gives the salad a vibrant, herbaceous flavor. It pairs wonderfully with fish and lemon.

Salt and Pepper – These two enhance every other flavor. Start small and adjust to taste.

How to Make an Easy Keto Lunch with Tuna Salad

Making this low-carb tuna salad is as easy as combining ingredients and letting the flavors come together. But if you’ve never made it before, don’t worry—I’ll walk you through it step by step so you feel confident at every turn.

1. Drain the Tuna
   Open your can of tuna and pour it into a fine mesh strainer. Press it lightly to remove excess water. This will help prevent your salad from becoming too watery.
   
2. Flake the Tuna
   Place the drained tuna in a medium mixing bowl and use a fork to gently flake it apart. You’re looking for small, bite-sized pieces that will mix easily.
   
3. Chop the Vegetables and Herbs
   Dice your celery and onion finely so they distribute evenly throughout the salad. Mince the garlic and fresh dill. The smaller the pieces, the more balanced your bites will be.
   
4. Add Creamy Ingredients
   Spoon in the mayonnaise (or Greek yogurt if using), mustard, and freshly squeezed lemon juice. These will coat the tuna and vegetables, turning everything into a rich, flavorful mixture.
   
5. Mix Everything Together
   Stir gently but thoroughly until the tuna is coated and the veggies are evenly distributed. Take your time with this step—it’s what transforms individual ingredients into a delicious salad.
   
6. Season to Taste
   Add salt and pepper, tasting as you go. Everyone’s taste is different, so trust your palate here.
   
7. Chill Before Serving
   Place the bowl in the fridge for 20–30 minutes. This allows the flavors to meld together and the texture to firm up slightly. I find it always tastes better after a short rest.
   
8. Serve and Enjoy
   Spoon the salad onto lettuce leaves, into a bowl with sliced avocado, or over a plate of low-carb crackers or cucumber slices. Garnish with extra dill or a lemon wedge if you like a little more freshness.
   

Tips for Making This Low-Carb Tuna Salad

• Use high-quality tuna for the best flavor—look for brands packed in water with no added sugar.
  
• If you prefer a bit of spice, add a pinch of crushed red pepper or diced jalapeño.
  
• Chop vegetables very finely to create a more balanced, cohesive texture.
  
• Make it ahead! It keeps well in the fridge for up to 3 days, and some say it tastes even better on day two.
  
• Serve on butter lettuce leaves for a no-carb wrap.
  
• Add a chopped boiled egg for extra protein and richness.
  
• For a crunchier texture, add chopped pickles or sliced almonds.
  
• Use fresh lemon juice, not bottled, for the best flavor.
  

Frequently Asked Questions

Can I use tuna packed in oil instead of water?

Yes, you can use tuna packed in oil if that’s what you have on hand. Just be sure to drain the oil thoroughly. Tuna in oil can make the salad feel a bit heavier, but it adds richness and is still very keto-friendly. Some people actually prefer it because of the added fat content, which works well on a keto diet.

How can I store this healthy tuna salad recipe?

Store your tuna salad in an airtight container in the refrigerator for up to three days. It’s perfect for meal prep. I like making a double batch at the beginning of the week and portioning it out into small containers. Just give it a quick stir before serving to redistribute any moisture that settles at the bottom.

What can I serve with this keto tuna salad?

This salad is super versatile. You can serve it in lettuce wraps, on cucumber slices, or even in hollowed-out avocado halves. If you’re looking for something heartier, try it with keto crackers, inside bell pepper boats, or wrapped in low-carb tortillas. It’s also great as part of a bento-style lunch box with olives, cheese cubes, and a few nuts.

Have you tried this keto tuna salad recipe? Then make sure to rate and review it—I’d love to hear how it turned out for you. Did you stick with the classic version or add your own spin? Share your tips or favorite ways to serve it!