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
