Packed with tuna, sweet red pepper, scallions, celery and seasonings, this tasty Low Carb Tuna Salad Recipe is great for a nutritious lunch, dinner or an anytime snack!
The best way to make this low carb tuna salad recipe is to keep it simple. Use fresh ingredients to mix with your tuna and it will come together easily. For this recipe, we’re adding in celery and green onions for nice crunch and my secret tuna salad weapon: fresh red bell pepper. It adds delicious taste, beautiful color and even more crunch!
If you are looking to make something quick and easy for a low carb lunch or dinner, tuna is a great choice. Tuna is high quality protein, a potent source of omega-3 fatty acids, and the antioxidant selenium. Other quick meal ideas you might like are our Keto Marinated Steak Bites or Low Carb Broccoli Bacon Salad. *Tuna may contain mercury, so limit yourself to enjoying it once or twice per week.
There are a few ingredients you’ll see that are not generally in most tuna recipes. The first is red bell pepper. It adds loads of crunch and texture and doesn’t overpower the rest of the flavors. The second is scallions. While one school of thought says onions are a necessary ingredient for tuna, the other group says they don’t belong. Scallions fit somewhere between the two. The onion flavor is subtle, and almost like chives if you use only the green part.
HOW TO MAKE TUNA SALAD
Making this recipe is super easy. Just put all of the ingredients in a big bowl and stir. Cover the bowl and stick it in the fridge for at least an hour to let the flavors blend.
Sometimes, depending on my mood, I’ll squeeze in fresh lemon juice or add avocado chunks, or both. To add even more bulk and flavor, throw in sliced water chestnuts or walnuts. Tuna salad tends to be flat and creamy…so in my book, adds as much of crunch and texture as you can.
BEST TUNA FOR LOW CARB TUNA SALAD RECIPE
There’s a lot of variety to choose from when picking tuna to use for tuna salad. Tuna in a can or pouch, flavored or natural, oil or water, white albacore or regular. There is no best choice. My advice is to choose the one you like the flavor of best, and that works for you.
I like to use regular pouch tuna. There’s no liquid to drain and it’s lower in calories than tuna packed in oil. It’s a little more expensive, but for me it’s worth the convenience. I also buy it in bulk when it’s on sale, so that helps. I tend to stay away from tuna packed in oil for tuna salad because it has a stronger smell and the mayonnaise doesn’t always mix in well.
Low Carb Tuna Salad Recipe
- 4 2.6 ounce Tuna Pouches, packed in water
- 1/2 cup mayonnaise
- 2 TBSP celery, thin sliced
- 2 TBSP red bell pepper, diced
- 2 TBSP scallions, thin sliced
- 1 TBSP fresh parsley, chopped
- 1 tsp whole grain mustard
- 1/8 tsp black pepper
- salt to taste
- lemon and avocado slices to garnish
- Place tuna in a large bowl. Use a fork to separate pieces.
- Add all remaining ingredients to the bowl and mix well.
- Taste, add salt and adjust seasonings.
- Cover bowl and refrigerate for at least one hour. Serve cold.
EQUIPMENT WE USED!
NUTRITION INFORMATION PER SERVING
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