Tuna Salad Cups
These tuna salad cups are super easy, quick, and yummy! I always keep tuna on hand in my cupboard for those days I just can’t stomach another piece of chicken. Keto friendly!
Tuna Salad Cups
This recipe will be your go-to for a snack, a meal, or even an after workout pick-me-up.
Ingredients
- 4 large eggs
- 1/3 cup olive or avocado oil mayonnaise
- 1/4 tsp lemon zest
- 1 Tbsp Lemon Juice
- 1 stalk celery, thinly sliced
- Two 5-ounce cans tuna packed in olive oil drained
- 2 scallions, sliced
- Kosher salt and freshly ground black pepper
- 1 medium tomato, cut into 8 slices
- 16 leaves Bibb lettuce
Instructions
- Cook eggs for 10 minutes until hard boiled. Submerge in ice water or under cold water. When cool enough to handle, peel the eggs and chop.
- Whisk together the mayonnaise, lemon zest and juice, celery, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.
- Sprinkle the tomato slices with salt and pepper.
- Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, and egg.
- Enjoy!
Notes
Recipe nutrient calculations are based on this recipe serving 2 people. Â The recipe would make 8 lettuce cups with the tuna salad divided evenly between the 8 cups. Â
1 Serving = 4 Tuna Salad Cups
This is a keto recipe. Â So the healthy fat content is relatively high. However, you can lower the fat content, and decrease the “wetness” of the tuna to your preference by decreasing mayo and using water-packed tuna.Â
Nutrition
Calories: 689kcalCarbohydrates: 7gProtein: 51gFat: 50gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 29gTrans Fat: 0.04gCholesterol: 411mgSodium: 832mgPotassium: 1071mgFiber: 2gSugar: 4gVitamin A: 5114IUVitamin B12: 4µgVitamin C: 18mgVitamin D: 2µgVitamin E: 5mgVitamin K: 163µgCalcium: 113mgIron: 4mgMagnesium: 84mgSelenium: 113µg
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