“You can tune a guitar but you can’t tuna fish. Unless of course, you play bass.”
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?
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.
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.
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.
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.
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!
Add the diced pickles to the ingredients in your mixing bowl and hard boil three eggs for about 10-12 minutes.
Once the eggs are boiled, peel them immediately under cold running water, then chop them with a knife or fork.
Add the chopped egg to the Low Carb Tuna Salad and stir all of the ingredients together until it is all mixed in well.
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.
However you choose to serve this Low Carb Tuna Salad, I sure hope you enjoy it as much as we do!
Low Carb Tuna Salad
A fast and easy, tasty and light lunch option that is Low Carb and Keto friendly!
- 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
Dice pickles into small pieces.
Boil eggs for about 10-12 minutes, then peel and chop immediately.
Place all ingredients into a medium sized mixing bowl and stir until well combined.
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