Tuna Salad Recipe

Tuna salad lasts up to 3 days in the refrigerator in a sealed container. After 3 days the texture degrades and the risk of bacterial growth increases. Always use a clean utensil when serving to avoid introducing bacteria. Discard immediately if you notice any off odor, slimy texture, or discoloration.

Yes — tuna salad is a highly nutritious meal. Canned tuna delivers 25 to 35 grams of protein, omega-3 fatty acids, selenium, and B12 at very low cost. The main consideration is mercury — light canned tuna is lower in mercury than albacore. Limit consumption to 2 to 3 servings per week and use avocado mayo for a healthier fat profile.

Greek yogurt is the healthiest mayo substitute — it adds protein and probiotics while dramatically reducing calories and fat. Avocado mashed into the tuna adds healthy monounsaturated fats and creaminess. Hummus works for a dairy-free, legume-based option. Each substitute changes the flavor profile slightly but produces a nutritious, satisfying tuna salad.

Yes — tuna salad made with full-fat mayonnaise and served in lettuce wraps or on its own is fully keto-compatible. Tuna contains zero carbs. Avoid adding sweet pickle relish or other sugary mix-ins. A standard serving contains approximately 1 to 3 grams of net carbs depending on what vegetables are included.

Chunk light tuna packed in water is the best choice for tuna salad — it is lower in mercury than albacore, has a mild flavor that absorbs dressing well, and is the most affordable option. Albacore has a firmer, meatier texture and slightly stronger flavor. Oil-packed tuna is richer but adds significant calories — drain well if using.