Keto tuna salad with egg, lettuce, onion and lemon juice
This Keto Tuna Salad is a protein-rich meal featuring canned tuna, hard-boiled eggs, crisp lettuce, and a tangy lemon dressing. It's simple to prepare, making it an excellent choice for lunch or a light dinner.
Cook time 10 min
Prep time 15 min
Ingredients:
2 eggs2 cups lettuce
1 can canned tuna
2 tbsp mayonnaise salad dressing
1 onion
1 tbsp olive oil
3 tsp lemon juice
This Keto Tuna Salad is a nutritious and delicious option for those following a low-carb diet. Packed with protein from tuna and eggs, combined with fresh lettuce and a tangy lemon dressing, this salad is both satisfying and easy to prepare. It's a perfect meal for lunch or a light dinner.
Instructions:
- Place the eggs in a small saucepan and cover with water.
- Bring to a boil over medium-high heat.
- Once boiling, let the eggs cook for about 7-8 minutes for hard-boiled eggs.
- After cooking, transfer the eggs to a bowl of cold water to cool.
- Once cooled, peel and chop the eggs into bite-sized pieces. Set aside.
- Open the can of tuna and drain the liquid.
- Flake the tuna into a large mixing bowl using a fork.
- Finely chop the onion and add it to the bowl with the tuna.
- Chop the lettuce into bite-sized pieces if not already done, and add it to the same bowl.
- In a small bowl, combine 2 tablespoons of mayonnaise, 1 tablespoon of olive oil, and 3 teaspoons of lemon juice.
- Stir well to make a smooth dressing.
- Add the chopped boiled eggs to the bowl with the tuna and vegetables.
- Pour the dressing over the mixture.
- Gently toss all the ingredients together until well combined and evenly coated with the dressing.
- Season with salt and pepper to taste. Optionally, you can add any additional keto-friendly seasonings such as paprika, dill, or garlic powder.
- Serve the salad immediately or refrigerate it for an hour to allow the flavors to meld.
- Perfect as a light meal on its own or as a filling for low-carb wraps or lettuce cups.
This Keto Tuna Salad is an easy-to-make, healthy meal option that’s perfect for those on a keto diet. With a combination of protein, healthy fats, and fresh vegetables, it’s a balanced dish that’s both tasty and satisfying. Follow the tips provided to enhance your salad and enjoy a refreshing meal that's quick to prepare.
Keto tuna salad with egg, lettuce, onion and lemon juice FAQ:
Boil the eggs for about 7-8 minutes for hard-boiled eggs. For a slightly softer yolk, you can reduce the time to 6-7 minutes.
Yes, you can substitute canned tuna with canned salmon or chicken, but keep in mind that it will change the flavor profile of the salad.
Store leftover tuna salad in an airtight container in the refrigerator for up to 2-3 days. It's best to consume it fresh for optimal taste.
You can substitute the mayonnaise with Greek yogurt for a lighter option. Additionally, for seasoning, try using dill, garlic powder, or celery salt as alternatives to enhance flavor.
Crisp lettuces like romaine or iceberg work best in this salad for crunch, but you can also use spinach or mixed greens if you prefer.
Cooking Tips:
- Use high-quality canned tuna for the best flavor and texture.
- Freshly squeezed lemon juice adds extra zest and brightness to the salad.
- Chill the salad in the fridge for about 30 minutes before serving to let the flavors meld together.
- You can use different types of lettuce or add other leafy greens like spinach or arugula for a nutrient boost.
- For added crunch, consider topping the salad with some chopped nuts or seeds.
Nutrition Facts
1 ServingsCalories 400kcal
Protein 45g
Carbohydrates 9g
Fiber 1.56g
Sugar 3.34g
Fat 33g
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