This Tuna Salad recipe is low-carb, paleo and Whole30 friendly. It comes together in less than 10 minutes and is perfect for meal prepping healthy lunches for school or work!
Tuna salad has always been one of my favorite meals! It’s such a simple but delicious meal made from albacore tuna, homemade mayo, avocado, red onion, dijon mustard and fresh herbs.
How do you make healthy tuna salad?
Putting this salad together couldn’t be easier. Simply cut up the red onion, fresh herbs and avocado and place them in a medium sized mixing bowl along with the rest of the ingredients. Stir well and taste to see if you’d like to adjust the ingredients or add salt and pepper.
Serve this salad on a bed of lettuce, or in lettuce wraps to make a gluten-free meal. Or cut thick slices of cucumber and sprinkle toasted sesame seeds on top for a gluten-free, low-carb “sushi”.
Like I said, this tuna salad is perfect for meal prepping. Just place some in a glass bowl along with other healthy foods like sliced carrots and cucumbers.
Make sure to try out this recipe for homemade mayonnaise. It’s simple and delicious, and it makes this tuna salad even healthier than using store-bought.
- 2 5oz. cans albacore tuna, drained
- 1/2 large avocado diced or mashed
- 1/4 cup mayo
- 1/4 cup diced red onion
- 1 teaspoon dijon mustard for Whole30 make sure white wine is not in the ingredient list
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat leaf parsley
- salt and pepper to taste
- optional - cucumber slices for serving or lettuce leaves
- Place the ingredients in a mixing bowl and stir to combine. Add salt and pepper to taste if desired.
- Place a spoonful of the tuna salad onto cucumber slices or into large lettuce leaves for a low-carb lunch.
- Store covered in the refrigerator up to 5 days.