If you’ve ever wondered How To Make Tuna Salad (High Protein + Low Carb!), you’re in for such a treat. This recipe brings together the perfect balance of creamy, tangy, and crunchy elements, all while packing in impressive protein without the carb overload. It’s quick, fresh, and incredibly satisfying—ideal for a light lunch, a protein-packed snack, or a delicious topping to your favorite greens. Let me walk you through this easy recipe that will have you coming back for seconds in no time.

How To Make Tuna Salad (High Protein + Low Carb!) Recipe - Recipe Image

Ingredients You’ll Need

The magic of this tuna salad lies in its simplicity and the quality of each ingredient. Every component adds a unique texture, flavor, or brightness that elevates this dish beyond just tuna and mayo.

2 cans tuna in oil (drained very well): This delivers a hearty protein punch and rich taste without dryness.

1/3 cup mayonnaise: Brings creamy smoothness and helps bind everything together.
1/4 tsp black pepper (add more to taste): Adds a subtle kick and peppery warmth.

1-2 tbsp finely chopped onion: Offers a sharp, slightly sweet bite to keep it interesting.
1/2 cup chopped red bell pepper (or any other color): For a pop of color, sweetness, and crunchy freshness.

1-2 tsp lemon juice: Brightens the dish with a refreshing citrus zing.
1 tbsp chopped parsley or dill: Lends a fresh herbaceous aroma and taste that lifts the entire salad.
Pinch of salt: Essential to balance and enhance all the flavors.

How to Make How To Make Tuna Salad (High Protein + Low Carb!)

Step 1: Flake the Tuna

Start by draining your tuna cans thoroughly to avoid any excess oil that can weigh down the salad. Then, pop the tuna into a large bowl and use a fork to break it up into smaller flakes. This ensures every bite is perfectly textured and no large chunks overpower the salad’s delicate balance.

Step 2: Add the Good Stuff

Next, toss in your finely chopped red bell pepper, onion, fresh parsley or dill, and a squeeze of lemon juice for that must-have brightness. Sprinkle over some freshly cracked black pepper and add a generous spoonful of mayonnaise. These ingredients come together to create a vibrant medley of flavors and colors that make the salad irresistible.

Step 3: Mix It Up

Give everything a good stir until the mayonnaise is evenly distributed and the salad develops a luscious, creamy texture. This step is where all the ingredients meld beautifully, transforming simple pantry staples into a harmonious, flavorful dish.

Step 4: Taste + Tweak

Now’s the moment to fine-tune your creation. Give your salad a taste and adjust to your liking—more lemon juice if you want extra tang, an additional crack of black pepper for bite, or a few more herbs for a fresh herbal punch. It’s all about making this recipe feel personal and perfectly suited to your palate.

Step 5: Serve or Chill

You can dive right in or, even better, let your tuna salad chill in the fridge for 15 to 20 minutes. This short wait really allows the flavors to marry and intensify, making the dish even more delicious. Patience here rewards you with that perfect bite every time.

How to Serve How To Make Tuna Salad (High Protein + Low Carb!)

Garnishes

A simple sprinkle of extra chopped parsley or dill adds a lovely fresh touch and makes your salad look like it just came from a high-end cafe. A zest of lemon on top can add that extra zing if you love a citrusy lift.

Side Dishes

This tuna salad is a superstar on its own, but pairing it with crunchy celery sticks, crisp cucumber slices, or even a handful of mixed greens amps up the nutrition and makes for a satisfying, low-carb combo that keeps you full and energized.

Creative Ways to Present

Try scooping this tuna salad into hollowed-out avocado halves for a creamy, green embrace or stuffed inside crispy lettuce cups for a light, crunchy experience. You can also pile it into a low-carb wrap or simply spread it over keto-friendly crackers for quick bites that delight every palate.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, no worries! Store your tuna salad in an airtight container in the fridge for up to three days. Keeping it chilled helps maintain that fresh, vibrant flavor and makes for a perfect grab-and-go snack or meal addition.

Freezing

Because of the mayonnaise and fresh veggies, freezing this tuna salad isn’t recommended as it can affect texture and taste. It’s best enjoyed fresh or within a few days of preparation.

Reheating

This tuna salad is best eaten cold or at room temperature. If you want to warm it slightly, try serving it on a warm base like toasted low-carb bread rather than heating the salad itself, preserving those bright, fresh flavors we all love.

FAQs

Can I use tuna packed in water instead of oil?

Absolutely! Tuna packed in water works just fine; just be sure to drain it very well to avoid a watery salad. You might want to add a little extra mayonnaise or a touch more lemon juice to maintain creaminess and flavor.

Is this tuna salad suitable for keto diets?

Yes, this recipe is perfect for keto because it’s low in carbs and high in protein and healthy fats, mainly from the tuna and mayo. Just watch the portion size if you add any carb-heavy sides.

Can I substitute mayonnaise with Greek yogurt?

You can substitute mayonnaise with full-fat Greek yogurt for a lighter version, but keep in mind the flavor will be tangier and the texture less creamy. It’s a lovely alternative if you prefer something less rich.

What if I don’t have fresh herbs like parsley or dill?

Don’t worry! Dried herbs can work in a pinch, though fresh herbs do provide the brightest flavor. Alternatively, adding a little bit of finely chopped celery or chives can still add nice freshness and crunch.

How long does the salad keep its freshness?

Stored in a sealed container in the refrigerator, this tuna salad stays fresh and tasty for about three days. After that, the texture and flavors may start to decline, so it’s best enjoyed sooner rather than later.

Final Thoughts

I truly hope you give this How To Make Tuna Salad (High Protein + Low Carb!) recipe a whirl—it’s one of those easy dishes that always makes me smile. With bright, fresh ingredients and that unbeatable creamy texture, it’s as versatile as it is delicious. Whether you’re meal prepping or craving a quick protein fix, this salad checks all the boxes. Bon appétit!

How To Make Tuna Salad (High Protein + Low Carb!) Recipe

★★★★★

5 from 9 reviews

Author: Lila
Total Time: 10-15 minutes including chilling time

Yield: 2–3 servings 1x
Diet: Low Carb

Print Recipe

Description

A quick and easy high-protein, low-carb tuna salad made with tuna in oil, fresh vegetables, and a creamy mayonnaise dressing. Perfect for a healthy lunch or snack that is flavorful and satisfying.

Ingredients

Scale

Main Ingredients

2 cans tuna in oil, drained very well
1/3 cup mayonnaise
1/4 tsp black pepper (add more to taste)

1–2 tbsp finely chopped onion
1/2 cup chopped red bell pepper (or any other color)
1–2 tsp lemon juice

1 tbsp chopped parsley or dill
Pinch of salt

Instructions

Flake the tuna: Drain your tuna well, then pop it into a large bowl and flake it with a fork so it’s nice and broken up.

Add the good stuff: Toss in the chopped red bell pepper, onion, parsley, a squeeze of lemon juice, a few cracks of black pepper, and a spoonful of mayo.
Mix it up: Stir everything together until it’s creamy and evenly combined.
Taste + tweak: Give it a taste and adjust as needed—more lemon juice, extra pepper, or a handful of fresh herbs if you’re feeling fancy.

Serve or chill: You can serve it right away, but letting it chill for 15–20 minutes makes the flavors even better. Totally worth the wait.

Notes

Drain tuna very well to prevent the salad from becoming watery.
Adjust the amount of black pepper and lemon juice to your taste preferences.

For a fresher flavor, use fresh herbs like parsley or dill.
This salad can be eaten on its own, with lettuce wraps, or as a sandwich filling.
Store leftovers covered in the refrigerator for up to 2 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad

Method: No-cook, mixing
Cuisine: American

Nutrition

Serving Size: 1/3 of recipe (approx. 120g)

Calories: 250 kcal
Sugar: 2 g
Sodium: 450 mg

Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g

Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g

Protein: 22 g
Cholesterol: 40 mg

Keywords: tuna salad, low carb salad, high protein salad, easy tuna recipe, healthy lunch, low carb, no cook salad