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Keto Tuna Salad Cups Are a Seriously Satisfying Snack

Prep Time
20 min
Yields
8 servings

Tuna salad meets BLT in this keto-friendly mashup. Hang on to that oil in the tuna can for a flavor bonus.

Related: Try This Keto Cauliflower Arancini for a Healthy Snack

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ingredients

3
large eggs
4
strip bacon
cup olive oil or avocado oil mayonnaise
2
Tbsp sour cream
¼
tsp lemon zest, plus 1 tbsp lemon juice
1
stalk stalk celery, thinly sliced
2
cans (5-oz) tuna packed in olive oil, 2 tbsp of the oil reserved and the rest drained
2
scallions, sliced
Kosher salt
Black pepper, freshly ground
1
medium tomato, halved and cut into 8 slices
16
leaf leaves Bibb lettuce
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directions

Step 1

Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop.

Step 2

Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.

Step 3

Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, ¾ of the scallions, ¼ teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and ¾ of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.

Step 4

Sprinkle the tomato slices with salt and pepper.

Step 5

Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.

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