Keto Tuna Salad on Tomatoes Recipe – a low carb tuna salad served on thickly sliced tomatoes. One of my favorite quick and simple summer lunches. Paleo, Whole30, gluten free, grain free, dairy free, sugar free, clean eating, real food.

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

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 compliment the tuna. Obsessed.

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

Keto Tuna Salad on Tomatoes


  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1-2 1x

Ingredients

Scale
  • 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

  1. In a medium size bowl, combine the tuna, mayonnaise, green onion, celery and dill. Stir to combine.
  2. You can serve immediately, or refrigerate for up to 5 days in an airtight container.
  3. My favorite way to serve is on top of thickly sliced tomato that has been sprinkled with kosher salt.
  4. 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!

Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It includes the sliced tomato. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.

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