Creamy Pesto Tuna Salad

4.4 stars, average of 14 ratings

Creamy Pesto Tuna SaladPin recipeFollow us 94.5k

I love making a slight tweak to a recipe that really transforms it. Growing up, my go-to salad was a simple garden salad with a can of tuna tossed through.

Recently, I wanted a similar keto-friendly salad but I was craving creaminess. I didn’t want to go all out and something with a rich, creamy dressing — I like my salads quite light and wanted to keep this element. So I decided to make a creamy tuna topping for the salad. Mayonnaise and pesto add flavour, while Greek yoghurt and lemon juice add a little freshness and keep it from feeling too heavy.

Despite the extra effort in preparing the creamy tuna topping, this low-carb salad still comes together in under ten minutes making it a quick and delicious meal for those warmer months.

This keto salad is ideal for lunch boxes and those who practice intermittent fasting. It's high in potassium, magnesium, protein and healthy fats. Just one serving will keep you full until dinner!

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Hands-on Overall

Nutritional values (per serving)

7.8 grams 5.7 grams 31.3 grams 58.9 grams 9.1 grams 698 calories
Total Carbs13.5grams
Fiber5.7grams
Net Carbs7.8grams
Protein31.3grams
Fat58.9grams
of which Saturated9.1grams
Calories698kcal
Magnesium82mg (21% RDA)
Potassium1,039mg (52% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (18%), fat (77%)

Ingredients (makes 1 serving)

Creamy tuna:
  • 1 small tin tuna in oil, drained (95 g/ 3.4 oz)
  • 1 1/2 tbsp paleo mayonnaise (23 g/ 0.8 oz) - you can make your own mayo
  • 1 heaped tbsp full-fat Greek yoghurt, coconut yogurt or more mayo (30 g/ 1.1 oz)
  • 1 tbsp pesto (15 g/ 0.5 oz) - you can make your own pesto
  • 2 tsp fresh lemon juice
  • 1/8 tsp sea salt, or to taste
Dressing:
  • 1 tbsp extra virgin olive oil (15 ml)
  • 1/2 tbsp apple cider vinegar or lemon juice
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper
Salad:
  • 4 leaves iceberg lettuce, torn (60 g/ 2.1 oz)
  • 1 small tomato, sliced (60 g/ 2.1 oz)
  • 1/2 small cucumber, sliced diagonally (80 g/ 2.8 oz)
  • 1/4 avocado, thinly sliced (50 g/ 1.8 oz)
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Instructions

  1. Make the creamy tuna by mixing all the ingredients in a small bowl, and mashing together with a fork until combined. Add salt to taste.
    Creamy Pesto Tuna Salad
  2. To make dressing, add ingredients to a small jar and shake to combine.
    Creamy Pesto Tuna Salad
  3. Layer the lettuce, cucumber and tomato in a shallow bowl.
    Creamy Pesto Tuna Salad
  4. Top with the tuna mix and the avocado. Drizzle over the dressing.
    Creamy Pesto Tuna Salad
    Serve immediately, or store in the fridge for a day. The creamy tuna can be made in advance and stored in a sealed jar in the fridge for up to 4 days. Creamy Pesto Tuna Salad
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Dearna Bond
Creator of ToHerCore.com

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (2)

I would use Romaine lettuce instead of Iceberg lettuce in any recipe. It is much more nutritious.

Reply

Thank you for the great suggestion, Carol!

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