We all remember this lunch box staple but often tuna salad doesn’t hold up to our nostalgic memories. It can be watery, chalky, bland, or all three. Our grown-up keto tuna salad recipes show that it doesn’t have to be. We found that the key to great tuna salad was to thoroughly drain chunked tuna and dry it with paper towels to remove the excess moisture that dilutes a dressing. Mashing the tuna with a fork gave it a uniform consistency, allowing the fish to effectively absorb the simple dressing’s flavors so every mouthful was delicious.

We infused olive oil with minced shallot, heating it briefly in the microwave. After it cooled, we combined it with the tuna, letting it rest for 10 minutes so the flavors could meld. Then we added lemon juice for tartness, silky mayo, and crunchy celery to complete the salad. Our variations replace mayo with more olive oil, adding eggs, crunchy radishes, and salty capers in one version, and walnuts accentuated by tarragon in another. Keep canned tuna handy; then grab mayo, lemon juice, and celery to mix with the fish to prepare a make-ahead lunch. Serve this tuna salad on its own, in lettuce cups, or on Seeded Bread (this page)

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Instructions :

  1. Microwave shallot and oil in bowl until shallot begins to soften, about 2 minutes. Let cool slightly, about 5 minutes.
  2. Place tuna in fine-mesh strainer and press dry with paper towels. Transfer tuna to medium bowl and mash with fork until finely flaked. Stir in shallot mixture, lemon juice, salt, and pepper and let sit for 10 minutes.
  3. Stir in mayonnaise and celery and season with salt and pepper to taste. Serve.
Classic Tuna Salad

Classic Tuna Salad

We all remember this lunch box staple but often tuna salad doesn’t hold up to our nostalgic memories. It can be watery, chalky, bland, or all three. Our grown-up keto tuna salad recipes show that it doesn’thave to be.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2
Calories 410 kcal

Ingredients
  

  • 1 shallot minced
  • 2 tablespoons extra-virgin olive oil
  • 3 6-ounce cans solid white tuna in water
  • 2 teaspoons lemon juice
  • ½ teaspoon table salt
  • ½ teaspoon pepper
  • ½ cup plus 2 tablespoons mayonnaise
  • 1 celery rib minced

Instructions
 

  • Microwave shallot and oil in bowl until shallot begins to soften, about 2 minutes. Let cool slightly, about 5 minutes.
  • Place tuna in fine-mesh strainer and press dry with paper towels. Transfer tuna to medium bowl and mash with fork until finely flaked. Stir in shallot mixture, lemon juice, salt, and pepper and let sit for 10 minutes.
  • Stir in mayonnaise and celery and season with salt and pepper to taste. Serve.
Keyword Classic Tuna Salad