Have you been craving a simple lunch option that keeps your carbs in check? Keto tuna salad cups might be your new go-to. Picture crisp lettuce leaves brimming with a creamy tuna mixture, hitting all the right notes—refreshing, flavorful, and fully supporting your keto lifestyle. Plus, you can whip these up in just a few minutes, making them perfect for busy weekdays or a quick weekend bite.
These cups offer a satisfying crunch without the usual carb-heavy bread. They’re also easy to customize, so feel free to switch up ingredients to suit your taste. Ready to dig in?
Ingredients
- 2 cans of tuna (drained)
- ¼ cup mayonnaise (choose a sugar-free or keto-friendly brand)
- 2 tablespoons chopped celery (adds a crunchy texture)
- 2 tablespoons chopped red onion (optional, but adds a mild bite)
- 1 tablespoon fresh lemon juice (for a bright, tangy flavor)
- Salt and pepper to taste
- 6–8 lettuce leaves (romaine or butter lettuce work best)
Directions
- In a medium bowl, break up the drained tuna with a fork.
- Add the mayonnaise, celery, onion (if using), and lemon juice. Stir gently until well combined.
- Season with salt and pepper according to your preference. Taste your salad and adjust the seasonings if needed.
- Lay out your lettuce leaves on a large plate.
- Spoon the tuna salad into each lettuce cup, filling them generously.
- Serve immediately, or cover and refrigerate for up to one day.
Nutrition facts
Exact nutritional values may vary depending on your chosen ingredients, but here’s a rough estimate for one serving (two filled cups):
- Calories: ~200
- Fat: ~14 g
- Carbohydrates: ~3 g (net carbs)
- Protein: ~16 g
These figures assume you’re using a sugar-free mayonnaise and a standard can of tuna. If you want an even creamier texture, add a little more mayo or a tablespoon of plain Greek yogurt (remember, that can adjust the carb count slightly).
Final thoughts
Keto tuna salad cups provide a quick lunch or snack that’s both low in carbs and high in flavor. They’re easy to tweak—consider mixing in chopped pickles or adding a dash of hot sauce if you like extra zing. When you’re juggling a busy schedule, recipes like this help you stick to your keto plan without feeling deprived.
Try making a batch for tomorrow’s lunch, and see how these cups hold up as a refreshing midday treat. You might even want to prepare extra, because they disappear fast!
Frequently asked questions (FAQs)
- Can I use a different type of lettuce?
Absolutely. Romaine leaves are sturdy, but butter lettuce and iceberg also work well for holding the tuna salad. - Can I prepare the tuna salad in advance?
Yes. You can make the salad up to a day ahead, then spoon it into lettuce cups right before serving to keep the leaves fresh and crisp. - What if I don’t like mayonnaise?
Try swapping the mayo for mashed avocado or plain Greek yogurt. You’ll still get a creamy texture, just with a different flavor profile. - How can I add more flavor?
Feel free to toss in fresh herbs, a sprinkle of paprika, or a dash of hot sauce. The beauty of tuna salad is that it easily adapts to your favorite spices.
2
servings15
minutes10
minutes200
kcalIngredients
2 cans tuna (drained)
1/4 cup mayonnaise (choose a sugar-free or keto-friendly brand)
2 tablespoons chopped celery (adds a crunchy texture)
2 tablespoons chopped red onion (optional, but adds a mild bite)
1 tablespoon fresh lemon juice (for a bright, tangy flavor)
Salt and pepper to taste
6-8 lettuce leaves (romaine or butter lettuce work best)
Directions
- In a medium bowl, break up the drained tuna with a fork.
- Add the mayonnaise, celery, onion (if using), and lemon juice. Stir gently until well combined.
- Season with salt and pepper according to your preference. Taste your salad and adjust the seasonings if needed.
- Lay out your lettuce leaves on a large plate.
- Spoon the tuna salad into each lettuce cup, filling them generously.
- Serve immediately, or cover and refrigerate for up to one day.
