Drain the tuna well and place it in a large bowl with the celery, red onion and dill. Stir to combine.
Add the mayonnaise, lemon juice, garlic powder, dill, salt, and pepper to a small bowl and mix to combine.
Pour the dressing over the tuna and toss well.
Taste and add salt and pepper or mayonnaise until you reach the flavor and consistency you prefer.
Serve immediately or cover and refrigerate for 3 to 5 days.
TIPS AND NOTES:
You can use more or less mayonnaise depending on how creamy you like your tuna salad.
Greek yogurt can be substituted for mayonnaise for those who don’t like mayonnaise or just want extra protein.
Serve it wrapped in lettuce, stuffed with sweet mini peppers, in a chaffle or with our keto burger buns.
Nutritional information:
Serving: 1| Calories: 316 kcal (16%) | Carbohydrates: 2 g (1%) | Protein: 23g (46%) | Fat: 23g (35%) | Saturated fat: 4 g (25%) | Polyunsaturated fats: 19 g | Cholesterol: 51 mg (17%) | Sodium: 649 mg (28%) | Sugar: 1g (1%) | Net carbs: 2 g (4%)
