Keto Tuna Salad Cups Recipe
Level: Simple
Makes: 8 servings
Nutrition Per Serving: Calories: 250 Total Fat: 20g Saturated Fat: 5g Cholesterol: 125mg Sodium: 380mg Carbs: 4g Fiber: 1g Protein: 14g Sugar: 2g
Ready In: 20 minutes Prep Time: 20 minutes
This keto-friendly recipe blends classic tuna salad with BLT flavors. Save the oil from the tuna cans for extra richness.
Ingredients
- 4 large eggs
- 4 slices bacon
- 1/3 cup mayonnaise (olive or avocado oilbased)
- 2 tablespoons sour cream
- 1/4 teaspoon lemon zest and 1 tablespoon lemon juice
- 1 stalk celery, thinly sliced
- Two 5-ounce cans tuna packed in olive oil, reserve 2 tablespoons oil and drain the rest
- 2 scallions, sliced
- Kosher salt and freshly ground black pepper
- 1 medium tomato, halved and cut into 8 slices
- 16 Bibb lettuce leaves
Instructions
- Place eggs in a medium pot and cover with an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 8 minutes. Drain and cool eggs in ice water; peel and chop once cooled.
- Cook bacon in a large nonstick skillet over medium heat until crispy, about 4 minutes per side. Drain on paper towels and break into small pieces.
- In a medium bowl, combine mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, most of the scallions, 1/4 teaspoon salt, and a few grinds of pepper. Stir in tuna, most of the bacon, and chopped eggs; gently mix to combine, being careful not to over-stir. Taste and adjust salt and pepper if needed.
- Season tomato slices with salt and pepper.
- Double up lettuce leaves and spoon some tuna salad into each cup. Add a tomato slice and top with the remaining scallions, bacon, and egg.
Note: Reserving a bit of the tuna oil adds extra flavor and richness to the salad.
