Low Carb Tuna Salad

INGREDIENTS

  • 20 oz of canned tuna 
  • 1 rib of celery minced 
  • 3 tbsp of minced red onion 
  • 3 tbsp of chopped dill 
  • ¾ cup of Primal Kitchen Mayo OR Greek Yogurt  
  • 1 tbsp of fresh lemon juice
  • 1 tsp of garlic powder
  • Salt and pepper to taste

DIRECTIONS

  1. Drain the tuna well and place in a large bowl with the celery, red onion, and dill. Stir to combine.
  2. Add the mayo, garlic powder, lemon juice, and salt and pepper to a small bowl and whisk to combine. 
  3. Pour the dressing over the tuna and stir well. 
  4. Taste and add additional salt or pepper or mayo to reach the taste and consistency your prefer. 
  5. Serve immediately on a lettuce wrap or in mini sweet peppers or cover and refrigerate for 3-5 days.

NUTRITION 

Serves 6 in total

Serving Size 1 | Calories 316kcal  | Carbohydrates 2g | Saturated Fat 4g | Fat 23g | Protein 23g | Sugar 1g | NET CARBS. 2g