Recipe: Kim’s Tuna Fish Salad

Since I started on this Keto journey on August 23, 2019, I’ve noticed one thing – I have been craving tuna fish like nobody’s business. Not sure if it is because of the sudden shift in what I am eating, but it has been a good amount of time since I whipped some of this up. So today I decided to make a big batch (hubby loves it too) for us to munch on.

I use Starkist Tuna and Duke’s Mayonnaise. I’ve tried other mayo – like Kraft and Hellman’s – both are just too sweet for my liking. Then again, since moving South in the early ’90s, I’ve been a diehard Duke’s fan!

I fix this a variety of different ways depending on what is available in the house when the craving hits. I’m giving you the standard recipe as well as a list of additions you can add to the basic recipe to kick it up a notch or add some crunch factor.

Be sure to drain the water from your tuna very, very well. You can do that by dumping all the cans into a colander and squishing it really well. Use a colander with very small holes so you are not losing precious tuna in the process.

Kim’s Tuna Fish Salad

Tuna fish is a versatile item that can be adapted in so many different ways. This is our favorite recipe with some various additions you can add to kick it up a notch.
Prep Time10 minutes
Additional Time30 minutes
Total Time40 minutes
Keyword: keto, salad, tuna fish
Servings: 6 Servings
Calories: 190kcal
Author: Kimberly Miller


  • Pyrex Bakeware 2-Quart Casserole Dish with Lid (Rectangular w/Large Handles)
  • StarKist Chunk Light Tuna in Water, 5 Ounce Cans (Pack of 8)
  • Duke’s Mayonaise 8 oz.


  • 6 5 ounce cans Starkist Tuna Fish in water
  • 6 Tbsp. Duke’s Mayonnaise (start with 4 Tbsp. and add up to 6)
  • 1 small onion, diced small
  • salt to taste
  • pepper to taste
  • dash of cayenne pepper
  • fresh chives to taste


  • Open all six cans of tuna fish and drain water (you may need to put in a colander and squeeze excess moisture from the tuna fish)
  • In a large bowl, combine salt, pepper, cayenne pepper, onion, and chives and stir well
  • Add tuna fish to the bowl and mix well to distribute flavors
  • Add mayo to the tuna fish mixture and mix well
  • Transfer to a serving dish with cover and refrigerate for 30 minutes
  • Serve on a bed of lettuce or with Tom's Hot Pork Rind Chicharrones for an added kick to the flavor


There are many different ways that you can "kick this up a notch" to suit your own personal tastebuds. Some items you can add to the above recipe:
  • a dash or two of Hot Sauce
  • crumbled baked bacon
  • finely shredded cheese
  • Granny Smith apples, diced small
  • hard-boiled eggs
  • tomatoes
  • cucumbers
  • capers
If you are not following a Keto plan or watching your carbohydrates, this tuna fish salad is absolutely delicious served on multi-grain crackers or toast.

Pre-Keto I would prepare two slices of toast and put a generous portion of tuna fish on each slice of toast, top it with shredded cheese, and pop it in the toaster oven for just a minute till the cheese melted. You can also top with a slice of tomato and cheese and have an open-faced sandwich. The possibilities are endless.

Since I don’t want all of those additional carbs from the toast or the Ritz crackers I loved to devour, I’ve got a new favorite – Tom’s Pork Skin Chicharrones. The plain are just too bland for me, so I always get the Hot or the BBQ flavor. It just depends on how much of a kick you want that day!

Another favorite of mine is to make the above recipe and add bacon, cheese, hard-boiled eggs, and a handful or two of the Granny Smith apples diced up. Absolutely delicious!

If you decide to give our recipe a try, let me know! I would love to see your photos of your creation!

2020 Kimberly Signature

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