In a large bowl, mix the tuna, bell pepper, celery, green onion, parsley, and capers together.
Place the extra virgin olive oil, red wine vinegar, Dijon mustard, salt and pepper together in a small jar or container and shake to combine.
Pour the vinaigrette over the tuna salad and mix.
Store in an airtight container in the refrigerator for up to three days.
Nutrition Facts
Keto Tuna Salad
Serving Size
1 serving
Amount per Serving
Calories
243.31
% Daily Value*
Fat
15.03
g
23
%
Saturated Fat
2.19
g
14
%
Trans Fat
0.02
g
Polyunsaturated Fat
1.86
g
Monounsaturated Fat
10.09
g
Cholesterol
46.44
mg
15
%
Sodium
784.55
mg
34
%
Potassium
317.91
mg
9
%
Carbohydrates
2.18
g
1
%
Fiber
0.91
g
4
%
Sugar
1.03
g
1
%
Sugar Alcohol
0.08
g
Net Carbs
1.2
g
Protein
25.64
g
51
%
Vitamin A
1005.2
IU
20
%
Vitamin C
22.93
mg
28
%
Calcium
37.37
mg
4
%
Iron
2.61
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
Taffiny Elrod
Keto Chef
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.