The hubs and I got back from our Nebraska vacation on Wednesday of last week. We indulged ourselves a little on vacation, and vacation food did not equal low carb food. I don’t regret a single bite! But, we were ready to hop back on the low-carb bandwagon. I had this entire Whole30-low-carb meal plan all ready to go. I was going to post every recipe I made for seven days. Then Hurricane Harvey came (more on that later). Of the seven day meal plan, I only made it through one day before Houston, Corpus and Rockport were rocked by Hurricane Harvey. My day-one lunch was a Whole30 Lemon Dill Tuna Salad. It’s quick, easy and so flavorful!
Tuna Salad Ingredients
Just four simple ingredients – tuna, Tessemae’s mayonnaise, fresh dill and lemon juice. Seriously, this recipe is so easy.
Tuna is packed with protein and important vitamins and minerals like niacin and selenium. It’s also low fat and has zero carbs. Tuna makes a great pre-workout power lunch or snack.
I love Tessemae’s mayonnaise. It’s Whole30 compliant, and has a bright, zippy flavor that compliments the Whole30 Lemon Dill Tuna Salad. It’s available at my local Kroger. If you want to make something at home, my Whole30 Mayonnaise is a great choice, too!
Lemon & Dill
Fresh dill and lemon juice add great flavor without sacrificing calories. I love dill in pretty much anything, so adding dill was a no-brainer.
There isn’t really much to say here. Drain the tuna and place in a small mixing bowl. Finely chop the dill and add that to the bowl. Finally add the lemon juice and mayo and mix it all together. Serve with celery sticks or lettuce cups for a quick and easy lunch.
What’s your favorite tuna salad recipe?
Whole30 Lemon Dill Tuna Salad
This Whole30 tuna salad is prefect for a quick and easy lunch. The flavors of lemon and dill are excellent with the tuna fish.
- 10 oz tuna fish canned, chunk light recommended
- 6 tbsp Mayonnaise Tessemae's recommended
- 2 tsp lemon juice fresh
- 2 sprigs dill fresh, finely chopped
Drain the canned tuna and dump in a bowl.
Finely chop the dill and add that as well.
Next, add the mayonnaise and lemon juice.
Gently fold everything together until well combined with a spatula. Season with salt and pepper as needed.
Serve with celery sticks, lettuce cups, or on its own.
Store leftovers in the fridge for 2 to 3 days.
Calories: 488; Total Fat: 35g; Total Carbohydrates: 0g; Sugar: 0g; Fiber: 0g; NET CARBS: 0g; Protein: 45g
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