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