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Clean, bright flavors in the paleo keto tuna salad will have you coming back to this recipe over and over!
I love prepping a super simple, super delicious meal for my lunches. Something that is super easy to grab-and-go but is also healthy (I do a mostly paleo keto way of eating at the moment) with a burst of flavor. I love tuna, but am not really a fan of the mayo-laden salad that we all have come to know.
When I think of seafood, I want bright, clean flavors which is why this Mediterranean twist is the perfect recipe to enhance a simple tuna salad lunch. The flavors I use in this recipe are clean and delicious, but feel free to edit the recipe with your favorite ingredients too! If you like chopped endive or kale or if you have a fave dressing, feel free to get creative! Tuna lends itself to working well with a number of different flavors.
Mediterranean Tuna Salad With Avocado
– Wild Albacore Tuna, 10 ounces drained (or two cans) (I like this brand)
– 1 Stalk Celery, roughly chopped into small pieces
– 1-2 TBSP Extra Virgin Olive Oil (I like this brand)
– 1/4 Cup Red Onion
– 1/2 Lemon, Juiced
– 1/4 Cup Roasted Tomatoes, sun-dried or raw work really well too
– 1 TBSP Capers
– 1-2 TBSP Dijon Mustard
– 1 TBSP Fresh Parsley
– Large Pinch of Pink Salt (I use this)
– Fresh ground Black Pepper (I use this)
– 2 TSP Fresh or Dry Dill
– Fresh, ready to eat Avocado
Combine all ingredients except to the avocado. Let the flavors marinate in the fridge for 30 minutes before eating. Serve with a quarter of an avocado. Enjoy!
Note: I left the oil and mustard as a range because it will depend if you prefer your tuna salad with less dressing. Play around with the amounts to get what works for you!
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If you are interested in starting a low carb or Keto diet take a look at my Keto 101 post here, check out my 7 Day Low Carb Meal Plan here, take a spin through my Pinterest page or click on an e-book below! Each ebook has 30 recipes with 5 ingredients & are 5 grams of net carbs or fewer! Talk about a no-brainer.
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