Zesty and refreshing, this low carb tuna salad is your go-to for a quick, nutritious meal. Packed with flavors and easy to make, it’s perfect for those watching their carb intake but not willing to compromise on taste.
Why This Recipe Works
- It’s incredibly versatile, allowing you to mix and match ingredients based on what you have in your pantry.
- The use of Greek yogurt instead of mayonnaise significantly lowers the calorie count while adding a tangy twist.
- Crunchy celery and cucumbers add texture and freshness, making every bite satisfying.
- It’s ready in under 15 minutes, making it perfect for meal prep or a quick lunch.
- This recipe keeps well in the fridge, so you can enjoy it for days.
Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 1/2 cup Greek yogurt
- 1/4 cup diced celery
- 1/4 cup diced cucumber
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Equipment Needed
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prepare Your Ingredients
Start by draining the tuna thoroughly to avoid a watery salad. Dice the celery and cucumber into small, bite-sized pieces to ensure every forkful has a bit of crunch. Measuring out your Greek yogurt, lemon juice, and Dijon mustard beforehand will make the mixing process smoother.
Step 2: Mix the Dressing
In your mixing bowl, combine the Greek yogurt, lemon juice, and Dijon mustard. Whisk them together until the mixture is smooth and uniform. This combination not only adds flavor but also keeps the salad light and low in carbs.
Step 3: Combine All Ingredients
Add the drained tuna, diced celery, and cucumber to the bowl with the dressing. Gently fold everything together to ensure the ingredients are evenly coated without breaking the tuna too much. Season with salt and pepper to taste.
Step 4: Chill Before Serving
For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least 30 minutes. This step allows the flavors to meld together beautifully.
Step 5: Serve and Enjoy
Once chilled, give the salad a quick stir and serve it on a bed of greens, in a low-carb wrap, or enjoy it as is. It’s deliciously satisfying and guilt-free!
Tips and Tricks
For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing. If you’re not a fan of Greek yogurt, avocado makes a great substitute, adding creaminess and healthy fats. To bulk up the salad without adding carbs, toss in some diced bell peppers or radishes for added crunch and color.
Recipe Variations
- Swap tuna for canned salmon or chicken for a different protein option.
- Add chopped nuts or seeds for extra texture and a boost of healthy fats.
- Incorporate fresh herbs like dill or parsley for a burst of freshness.
- Use avocado instead of Greek yogurt for a dairy-free version.
- Mix in some olives or capers for a briny, flavorful twist.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This tuna salad tastes even better after it’s had time to chill in the fridge, making it a great make-ahead meal. Just be sure to store it in an airtight container to keep it fresh.
Is this recipe keto-friendly?
Yes, this low carb tuna salad is keto-friendly, especially if you stick to the recipe as written. Just be mindful of any additions or substitutions to ensure they fit within your keto dietary requirements.
How long does this salad last in the fridge?
Stored properly in an airtight container, this tuna salad will last for up to 3 days in the refrigerator. After that, the ingredients may start to lose their freshness and texture.
Summary
This low carb tuna salad is a quick, easy, and delicious option for anyone looking for a light meal that doesn’t skimp on flavor. With simple ingredients and straightforward steps, it’s a recipe you’ll come back to again and again.
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