Creamy Pesto Tuna Salad

I love making a slight tweak to a recipe that really transforms it. Growing up, my go-to salad was a simple garden salad with a can of tuna tossed through.

Recently, I wanted a similar keto-friendly salad but I was craving creaminess. I didn’t want to go all out and something with a rich, creamy dressing — I like my salads quite light and wanted to keep this element. So I decided to make a creamy tuna topping for the salad. Mayonnaise and pesto add flavour, while Greek yoghurt and lemon juice add a little freshness and keep it from feeling too heavy.

Despite the extra effort in preparing the creamy tuna topping, this low-carb salad still comes together in under ten minutes making it a quick and delicious meal for those warmer months.

This keto salad is ideal for lunch boxes and those who practice intermittent fasting. It's high in potassium, magnesium, protein and healthy fats. Just one serving will keep you full until dinner!

Preparation time

Hands-on:    10 minutes
Overall:     10 minutes

Nutritional values (per serving)

Total Carbs	13.5	grams
Fiber	5.7	grams
Net Carbs	7.8	grams
Protein	31.3	grams
Fat	58.9	grams
of which Saturated	9.1	grams
Energy	698	kcal
Magnesium	82	mg (21% RDA)
Potassium	1,039	mg (52% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (18%), fat (77%)

Ingredients (makes 1 serving) Creamy tuna:

• 1 small tin tuna in oil, drained (95 g/ 3.4 oz)
• 1 1/2 tbsp paleo mayonnaise (23 g/ 0.8 oz) - you can make your own mayo
• 1 heaped tbsp full-fat Greek yoghurt, coconut yogurt or more mayo (30 g/ 1.1 oz)
• 1 tbsp pesto (15 g/ 0.5 oz) - you can make your own pesto
• 2 tsp fresh lemon juice
• 1/8 tsp sea salt, or to taste

Dressing:

• 1 tbsp extra virgin olive oil (15 ml)
• 1/2 tbsp apple cider vinegar or lemon juice
• 1/8 tsp sea salt
• 1/8 tsp black pepper

Salad:

• 4 leaves iceberg lettuce, torn (60 g/ 2.1 oz)
• 1 small tomato, sliced (60 g/ 2.1 oz)
• 1/2 small cucumber, sliced diagonally (80 g/ 2.8 oz)
• 1/4 avocado, thinly sliced (50 g/ 1.8 oz)

Instructions

1. Make the creamy tuna by mixing all the ingredients in a small bowl, and mashing together with a fork until combined. Add salt to taste.
   
2. To make dressing, add ingredients to a small jar and shake to combine.
   
   
3. Layer the lettuce, cucumber and tomato in a shallow bowl.
   
   
4. Top with the tuna mix and the avocado. Drizzle over the dressing.
   
   Serve immediately, or store in the fridge for a day. The creamy tuna can be made in advance and stored in a sealed jar in the fridge for up to 4 days.
   

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