Tuna Salad

This Tuna Salad is quick, easy, protein rich and delicious as well as low in carbs. A literal “Chop and Drop”.

Ingredients and Variations

Ingredients: Iceberg lettuce, tuna (packed in olive oil), red onion, dill pickles, capers, mayo, Dijon mustard, hard boiled eggs, tomatoes, lemon juice, salt and pepper.

Variations: Olive oil can be used instead of mayo if desired, use the pickles and onions of your choice, add in some pickled jalapeños for a bit of heat if desired. Use the lettuce of your choice, Romain and butter lettuce are both great for this.

Tuna Salad

Recipe by Jeni Gough
0.0 from 0 votes
Servings

2 -3

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 1/2 head iceberg lettuce, chopped, rinsed and dried

  • 1 can tuna (your favorite)

  • 1/4 small red onion, sliced thin

  • 3 small pickles, sliced

  • 2 tbsp capers, drained but not rinsed

  • 1/2 cup mayo

  • 1 tbsp Dijon mustard

  • 1 – 2 tomatoes, diced large

  • 2 – 3 hard boiled eggs, peeled and quartered

  • salt and pepper to taste

  • juice from half a lemon

Directions

  • Toss together, lettuce, tuna, onions, pickles and capers, add mayo, Dijon and lemon juice, toss and coat well.
  • Add salt and pepper to taste, ass eggs and tomatoes to top.
  • Serve or refrigerate for an hour before serving.

Recipe Video

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