Low-Carb Tuna Salad

Carolyn Haas


This is how my mom made tuna salad when I was a kid. She used more celery than this, but hubby doesn't like so much crunch - obviously, you can change the proportion of add-ins to suit your own taste!


★★★★☆ 1 vote

10 Min
No-Cook or Other


  • 1 can(s)
    tuna (approx.5 oz can -light, albacore, solid, flaked or any style)
  • 1/2 medium
    rib celery
  • 1
    green onion
  • 6
    pimento stuffed olives
  • 1 Tbsp
    mayonnaise, any variety
  • 1 tsp
    white wine vinegar
  • ·
    salt and pepper, to taste
  • 2 medium

How to Make Low-Carb Tuna Salad


  1. Drain tuna. Put in bowl and break apart with fork.
  2. Finely chop celery, onion and olives. Add to tuna. Stir in mayonnaise and add vinegar. (Use a little less or more vinegar, depending on how dry you want the tuna salad to be.)
  3. Cut tomatoes into wedges, but don't cut all the way through. Put half of the tomato salad in the center of each tomato. Salt and pepper to taste.

Printable Recipe Card

About Low-Carb Tuna Salad

Course/Dish: Tuna Salads
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Low Carb
Hashtag: #green olives

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