Quick and easy keto tuna zoodle salad

Quick and easy keto tuna zoodle salad

What's a great dish for a hot summer night? A cool salad. This keto recipe combines hardboiled eggs, canned tuna, sliced tomatoes, and crisp, fresh zucchini zoodles in a mayonnaise sauce. It's refreshing and satisfying, with plenty of protein and only 6 grams of carbs.

Quick and easy keto tuna zoodle salad

What's a great dish for a hot summer night? A cool salad. This keto recipe combines hardboiled eggs, canned tuna, sliced tomatoes, and crisp, fresh zucchini zoodles in a mayonnaise sauce. It's refreshing and satisfying, with plenty of protein and only 6 grams of carbs.
USMetric
4 servingservings

Ingredients

  • 4 4 large egglarge eggs
  • 15 oz. 425 g canned tuna in water, drained
  • ¾ cup 180 ml mayonnaise
  • 2 tsp 2 tsp onion powder
  • 6 oz. (1 cup) 170 g (220 ml) tomato, dicedtomatoes, diced
  • 2 tbsp 2 tbsp olive oil
  • 1310 lbs 600 g zucchini, or ready made zucchini noodles
  • ground black pepper and salt, to taste
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Instructions

  1. Carefully put the eggs in a pot with boiling water with a big spoon. Add a pinch of salt to the water for easier peeling. Cook for 5 to 6 minutes for soft-boiled eggs, 6 to 8 minutes for medium, and 8-10 minutes for hard-boiled eggs. Transfer the eggs to a bowl of cold water to cool, for 2 to 5 minutes. Peel the eggs, slice each in half, and set aside.
  2. Mix the tuna, mayo, and onion powder in a medium-sized bowl. Add salt and pepper to taste.
  3. Create zucchini spirals using a spiralizer, or make thin strips, using a potato peeler. Toss the zoodles in a bowl together with olive oil, salt, and pepper.
  4. For serving, divide the zoodles onto plates, and top with the tuna, diced tomatoes, and eggs. Enjoy right away.

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3 comments

  1. Susan
    no
  2. Pete & Edie
    This was a great, refreshing lunch meal for a hot summer day. My has decided she prefers the raw zucchini with olive oil to steamed. We keep hard boiled (steamed) eggs in the refrigerator, so they’re always ready, The uncooked zucchini with olive oil and fresh diced tomato made a great base for our tuna salad. We used a little diced yellow onion rather than powder, some diced celery, and a little sweet relish (adding about a gram of net carb per serving in the mix for flavor). Then added half an avocado sliced for each serving to each plate.
    Thank you for the recipe.
  3. Danielle
    Made this this evening. Simple and delicious 😋

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