Low Carb Tuna Salad - The Speedy Spatula
Main Meals/ Recipes/ Salads

Low Carb Tuna Salad

A gray and wood marble cutting board with three lettuce wraps on it and Low Carb Tuna Salad on the lettuce wraps. A gray and white striped towel is sitting by the cutting board and it all sits on a wood backdrop.

 

 

“You can tune a guitar but you can’t tuna fish. Unless of course, you play bass.”

                                                                                                                  (Douglas Adams)

 

Okay, so I admit that quote was corny but it was funny too…you laughed right?! 😛 If you’ve been looking for a delicious, fast and easy Low Carb Tuna Salad, I’ve got ya covered.


My Low Carb Tuna Salad is world famous (okay, that may be a slight exaggeration) and I can assure you, if you love Tuna Salad you’re going to really love this one.

I know Tuna isn’t for everyone, it’s sort of that type of thing you either love or hate, but bear with me, okay?

 

 

A gray and wood marble cutting board with three lettuce wraps on it and Low Carb Tuna Salad on the lettuce wraps. A gray and white striped towel is sitting by the cutting board and it all sits on a wood backdrop.

 

I think I get my love of tuna from my Mom and Granny. My Mom always made tuna fish sandwiches growing up and I just learned to like them.

Then as I started “cooking” (aka throwing random things together and begging anyone I knew to eat them) my Granny taught me how to make tuna salad her way.

Every Sunday evening I would drive my 4-wheeler to Granny’s house and make us tuna fish sandwiches along with Campbell’s Tomato Soup and Frito Scoops and we would enjoy our dinner on Granny’s big chair while we counted the cars driving by and listened to Old Time Radio.

Maybe that’s why I love Tuna Salad so much and it just holds a little special place in my heart.

 

 

A gray and wood marble cutting board with three lettuce wraps on it and Low Carb Tuna Salad on the lettuce wraps. A gray and white striped towel is sitting by the cutting board and it all sits on a wood backdrop.

 

The Basics…

Let’s start out with some wild caught tuna in water.

Getting wild caught tuna is important because you don’t want anything that has been farmed raised and I always recommend getting it in water – you don’t really need the extra oil!

Drain the water from the tuna and place it in a medium sized bowl, then mash it up with a fork to break the larger pieces apart.

 

A clear, plastic bowl with drained tuna inside.

 

 

Once your drained tuna is in the bowl, add in two heaping tablespoons of real mayo along with one tablespoon of dried dill weed, salt, and pepper to taste.

 

 

A clean plastic bowl with tuna, pickle juice, dried dill weed, salt, pepper, and mayo inside.

 

 

But wait! We can’t forget one of the main ingredients – dill pickle juice!

I like to use my Mom’s homemade dill pickles for this recipe along with the homemade dill pickle juice, but if you don’t have homemade, Claussen pickles are the best and closest to homemade you can use.

Just add in about two tablespoons of dill pickle juice to the bowl with your other ingredients.

 

 

A clear plastic bowl with drained tuna, mayo, salt, pepper, dill weed, and pickle juice in the bowl with a jar of homemade pickles sitting beside the bowl.

 

 

While you have the pickles out, grab 2-3 pickles out of the jar and dice them into small pieces.

If you want more pickles, go for it!

 

 

A white cutting board with a pickle on the board and a knife dicing the pickle into small pieces.

 

 

Add the diced pickles to the ingredients in your mixing bowl and hard boil three eggs for about 10-12 minutes.

 

 

A clean plastic bowl with tuna, pickle juice, dried dill weed, salt, pepper, mayo, and diced dill pickles inside.

 

 

Once the eggs are boiled, peel them immediately under cold running water, then chop them with a knife or fork.

 

 

A white plate with black stripes and three partially chopped hard boiled eggs on the plate.

 

 

Add the chopped egg to the Low Carb Tuna Salad and stir all of the ingredients together until it is all mixed in well.

 

 

A clean plastic bowl with tuna, pickle juice, dried dill weed, salt, pepper, mayo, and diced pickles, all stirred together, inside.

 

 

Your Low Carb Tuna Salad is ready to serve!

We enjoy our Tuna Salad a variety of ways with some of our favorites being with crackers, on lettuce wraps, on a green salad, on whole what bread, or on croissants with melted swiss cheese on them with lettuce and tomato.

 

 

A gray and wood marble cutting board with three lettuce wraps on it and Low Carb Tuna Salad on the lettuce wraps. A gray and white striped towel is sitting by the cutting board and it all sits on a wood backdrop.

 

 

However you choose to serve this Low Carb Tuna Salad, I sure hope you enjoy it as much as we do!

Happy eating!

-Amy

 

 

 

 

 

 

 

 

 

 

A gray and wood marble cutting board with three lettuce wraps on it and Low Carb Tuna Salad on the lettuce wraps. A gray and white striped towel is sitting by the cutting board and it all sits on a wood backdrop.
5 from 1 vote
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Low Carb Tuna Salad

A fast and easy, tasty and light lunch option that is Low Carb and Keto friendly! 

Course Salad
Cuisine American
Keyword Easy Tuna Salad, Keto Tuna Salad, Low Carb Tuna Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups
Author Amy - The Speedy Spatula

Ingredients

  • 4 cans Wild Caught Tuna in water drained
  • 2 dill pickles diced
  • 1 tbsp dried dill weed
  • 2 heaping tbsp real mayo
  • 2 tbsp dill pickle juice
  • salt to taste
  • ground black pepper to taste
  • 3 hard boiled eggs peeled and chopped

Instructions

  1. Dice pickles into small pieces. 

  2. Boil eggs for about 10-12 minutes, then peel and chop immediately. 

  3. Place all ingredients into a medium sized mixing bowl and stir until well combined.

  4. Serve this Tuna Salad on butter lettuce wraps, on a leafy green salad, whole wheat bread, crackers, or croissants, or place on a grilled cheese and enjoy as a Tuna Melt! 

Shared at Foodie Friday Link Party

Shared at Weekend Potluck

Shared at Meal Plan Monday

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1 Comment

  • Reply
    Jennie
    July 18, 2018 at 9:21 pm

    This looks so good! I love the pickles in it!

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