Tuna Salad

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.

Tuna Salad

This healthy Tuna Salad is easy to make and is perfect for meal prepping.

4.75 from 4 votes

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Course: Entree

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4

Calories: 231kcal

Author: Amy Duska

Ingredients

• 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

Instructions

• 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.

Notes

If making this tuna salad for meal prep, store in glass containers up to 3 days in the fridge.

Stir before serving.

Nutrition

Calories: 231kcal | Carbohydrates: 3g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 372mg | Potassium: 304mg | Fiber: 2g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 3.2mg | Calcium: 13mg | Iron: 0.8mg

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