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This keto fish salad is one of my grab & go favourites. It's great for anyone with a busy lifestyle looking for a sating and nutritious low-carb meal they can take to work.
I always have hard-boiled eggs and keto-friendly mayo in my fridge. This way I save time and money and avoid temptations. If you want to succeed with your healthy low-carb eating, you should plan your cooking at least a few days in advance.
To avoid unhealthy vegetable oils that may often be used in tuna products, get tuna in extra virgin olive oil or in brine. I avoid buying canned foods and get tuna in glass jars instead. This will minimise your exposure to toxic BPAs that may often be present in canned foods.
Hands-on Overall
Nutritional values (per serving)
Net carbs3.9 grams
Protein41.4 grams
Fat49.7 grams
Calories626 kcal
Calories from carbs 2%, protein 26%, fat 72%
Total carbs5.4 gramsFiber1.5 gramsSugars1.8 gramsSaturated fat8.8 gramsSodium741 mg(32% RDA)Magnesium63 mg(16% RDA)Potassium655 mg(33% EMR)
Ingredients (makes 1 serving)
- 1 small head lettuce such as Little Gem (100 g/ 3.5 oz)
- 140 g tinned tuna, drained (5 oz)
- 2 large hard-boiled eggs
- 2 tbsp paleo mayonnaise (30 g/ 1.1 oz) - you can make your own mayo
- 1 medium spring onion or chives (15 g/ 0.5 oz)
- 1 tbsp fresh lemon juice (15 ml)
- 1 tbsp extra virgin olive oil (15 ml)
- sea salt, to taste
Instructions
- Tear the leaves of the lettuce, wash and drain in a salad spinner or with a paper towel. Spread the leaves over the bottom of the serving bowl.
- Add drained and shredded tuna.
- Top with hard-boiled eggs (see instructions in this recipe to see how to hard-boil eggs), mayo mixed with lemon juice and freshly chopped spring onion.
- Drizzle with extra virgin olive oil and enjoy! This salad can be stored in the fridge for up to a day.
Ingredients
- 1 small head lettuce such as Little Gem (100 g/ 3.5 oz)
- 140 g tinned tuna, drained (5 oz)
- 2 large hard-boiled eggs
- 2 tbsp paleo mayonnaise (30 g/ 1.1 oz) - you can make your own mayo
- 1 medium spring onion or chives (15 g/ 0.5 oz)
- 1 tbsp fresh lemon juice (15 ml)
- 1 tbsp extra virgin olive oil (15 ml)
- sea salt, to taste
Instructions
- Tear the leaves of the lettuce, wash and drain in a salad spinner or with a paper towel. Spread the leaves over the bottom of the serving bowl.
- Add drained and shredded tuna.
- Top with hard-boiled eggs (see instructions in this recipe to see how to hard-boil eggs), mayo mixed with lemon juice and freshly chopped spring onion.
- Drizzle with extra virgin olive oil and enjoy! This salad can be stored in the fridge for up to a day.
Nutrition (per serving)
Calories626kcal
Net Carbs3.9g
Carbohydrates5.4g
Protein41.4g
Fat49.7g
Saturated Fat8.8g
Fiber1.5g
Sugar1.8g
Sodium741mg
Magnesium63mg
Potassium655mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 3.9 g | 41.4 g | 49.7 g | 626 kcal |
| Lettuce (Little Gem), fresh |
| 1.5 g | 0.6 g | 0.4 g | 12 kcal |
| Tuna, tinned (in brine), drained |
| 0 g | 27.6 g | 1.4 g | 122 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.7 g | 12.6 g | 9.5 g | 143 kcal |
| Mayonnaise |
| 0.2 g | 0.3 g | 24.9 g | 223 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.7 g | 0.3 g | 0 g | 5 kcal |
| Lemon (juice), fresh |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
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