Keto Tuna Salad

My mind has been in full overdrive mode (I’m not sure what I should attribute this to – I’m thinking ketones? …) trying to remember all the delicious recipes from my childhood. I recall vividly spending hours in the kitchen with my mother chopping/mixing/slicing various foods that were used as components of her recipes. It usually happened around holiday season (Christmas, Easter etc) when school was out and I felt that since there was no school work I might as well bond with my mother and learn a thing or two in the process.

Most of those recipes called for some type of starchy vegetable, so I have made it my mission to turn all of them into low carb alternatives that I can enjoy guilt free and not have to worry about being kicked out of ketosis and having my blood sugar spike up.

One of my old time favorites was a traditional Tuna Salad – mind you, it was not some ordinary tuna salad that you might find on the web by googling the phrase. No way! This was the most delicious, satisfying Tuna Salad on the face of the planet earth! The polish name, if you are so inclined, was Sałatka z Tuńczyka.

The problem with replicating the recipe today is that it was both heavy on the starches and on the fats. The original recipe called for quite a bit of cooked rice, corn and peas – all of which I do not include in my diet nowadays. And,  of course,  the choice of fat for the tuna salad was, most times, commercially made mayo, which also is a no-no due to highly inflammatory vegetable oils used in most mayo production. So, you know I ketofied my mom’s recipe and here is how I did it:

I totally eliminated corn and peas and I replaced conventional rice with cauliflower rice. As for mayo… Lately, I heard somebody dismissing mayo as not being that big of a deal in keto diet – insinuating that there are better ways of incorporating fats into ones diet – and while I admit I would chomp on an avocado sooner than I would eat mayo out of a jar, the truth of the matter is that mayo packs tons of flavour to any dish, if done the right way. So, I used my previously made Simple Mayo in this salad instead of settling for a grocery store bought jar.

Keto Tuna Salad
 
Author: 
Nutrition Information
  • Serves: 19
  • Serving size: 100g
  • Calories: 89
  • Fat: 6.2
  • Saturated fat: 1.1
  • Unsaturated fat: 5
  • Carbohydrates: 4
  • Sodium: 162
  • Fiber: 2
  • Protein: 5.3
  • Cholesterol: 38
Recipe type: Side
Cuisine: Keto, LCHF
Prep time: 
Total time: 
The combination of flavours is a spectacular mix of tangy, sweet and salty.
Ingredients
  • 1 Head of Cauliflower
  • 1 Leek
  • 1 Sweet Pepper
  • ½ Fresh Cucumber
  • 2 cans of Tuna Fish in water
  • 3 Pickles
  • 3 Hard Boiled Eggs
  • 150g Simple Mayo
  • 1tsp Himalayan Salt
  • 1tsp Black Pepper
Instructions
  1. Turn your cauliflower into cauliflower rice by processing it on high in your food processor.
  2. Chop sweet pepper, cucumber, pickles, leek, eggs.
  3. Mix all of the above ingredients together with tuna and salt and pepper.
  4. Add Simple Mayo and mix well to coat all the ingredients with it.
  5. Voilà! You have made yourself a delicious side.

 
Voilà all you need for this delicious salad and all you need to do is chop to chop the veggies and eggs and empty the cans of tuna, add mayo, salt and pepper, mix and you’re ready to dig in. Cooking is that easy!

 

Here you have it, all chopped, measured and ready to go. This humongous bowl of salad literally takes no more than 10 minutes to put together – including chopping, grating (in food processor) and mixing.

 

If you are taken aback by the amount of food that you’ll end up with here is some news for you : it’s called prepping for the workweek. But to be perfectly honest I will say that this salad will not spoil before you have a chance to eat it, so you can store it in an airtight container in the fridge for up to 1.5 weeks! What’s more, it’s not the type of meal that you would make for one serving – too much doing for not much food. And last but not least – this meal will develop a depth of flavour you have only dreamed of the longer it sits in the fridge. This is quite factual – the pickles, leek, tuna and mayo combination will only get better as it ages. Trust me, I’ve grown up with this meal, I know what I’m talking about 😉

You can use this as a meal on it’s own by measuring more than 100g (my suggested serving) or you can use this as a side dish with whatever meat that you happen to be serving. If you find it’s not enough food, how about having 2 sides? The sky is the limit, as usual.

And for your viewing pleasure I have put together another instructional video: