Thickly sliced tomatoes are the perfect summery base for this Keto Tuna Salad. Five minutes and five ingredients are all you need for this low-carb lunch or dinner.

Tuna salad topped with dill on sliced tomatoes on a white plate this recipe

When summer tomatoes are absolutely perfect and in season, one of my favorite ways to enjoy them is topped with my super simple tuna salad.

I love this recipe because it’s ready in 5 minutes, needs just 5 ingredients, and has the perfect fat and protein and low carb macros for keto.

ingredients in tuna salad

Ingredients

Everyone has slight variations on their favorite tuna salad. But if you’re coming to my house, this is exactly how I make it and it’s pretty perfect.

I love sliced green onions because of their mild onion flavor. Then super finely chopped celery for crunch. A good amount of mayonnaise (nothing worse than a dry tuna salad!), and lots of freshly chopped dill.

The resulting tuna salad is juicy, flavorful and light tasting.

What to Serve Keto Tuna Salad On?

I’ve done my keto tuna salad in a bowl and scooped it up with celery, cucumbers, bell pepper, etc. It’s also delicious on butter lettuce, on romaine lettuce, or on keto bread.

My favorite way to enjoy it is on thickly sliced summer tomatoes. They add the perfect amount of acid to complement the tuna. Obsessed.

Tuna salad topped with dill on sliced tomatoes on a white plate

Keto Tuna Salad on Tomatoes

Servings: 2 servings
Prep Time: 5 minutes
Total Time: 5 minutes
Thickly sliced tomatoes are the perfect summery base for this Keto Tuna Salad. Five minutes and five ingredients are all you need for this low-carb lunch or dinner.
5 from 3 ratings
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Ingredients  

  • 5- ounce can of tuna, drained and water squeezed out with a paper towel
  • 1/3 cup mayo, or however much you like!
  • 1 green onion, thinly sliced
  • 1 stalk of celery, finely chopped
  • 2 tablespoons chopped fresh dill
  • 1 large tomato, cut 1/4" thick
  • kosher salt

Instructions 

  • In a medium size bowl, combine the tuna, mayonnaise, green onion, celery and dill. Stir to combine.
  • You can serve immediately, or refrigerate for up to 5 days in an airtight container.
  • My favorite way to serve is on top of thickly sliced tomato that has been sprinkled with kosher salt.
  • As always, lots of tips, FAQs and substitution info in the Recipe Notes!

Notes

Tuna: My go-to tuna is Wild Planet Skipjack Tuna. But any tuna would work. You could even use canned salmon or canned chicken!
Mayonnaise: If you're not a mayonnaise lover, check out my avocado tuna salad that is mayo free!
Onion: I love the mild flavor of green onions in this, but you could also use red or yellow onion that is finely chopped
Dill: I always love fresh dill. You could use dried dill, but start with just 1 teaspoon and then add more to taste (dried dill is stronger tasting than fresh). Or substitute fresh parsley!
Serving: My favorite is on thickly sliced summer tomatoes. I've also scooped up the tuna with celery, cucumber slices or bell pepper slices. Also good in butter lettuce or on romaine lettuce. Use what you have!
Cuisine: American
Course: Main Course
Author: Natalie
Calories: 249, Total Carbs: 6g, Protein: 21g, Fat: 15g, Fiber: 1g, Net Carbs: 5g
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