Ingredients

• 4 5oz cans of tuna (drained, water or oil works)

• 1 cup mayo (or more)

• 2 tbsp olive oil (or more)

• 1/2 red onion (finely diced, maybe quick-pickled, see notes)

• 2 tbsp lemon juice (1/2 tbsp if using quick-pickled onions, see notes)

• 2 stalks celery (finely diced)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp MSG

• 1 tsp dried dill

• coarsely ground black pepper (lots)

Recipe

• Drain the tuna, mix together all the ingredients except the olive oil & the dill.

Notes

• Olive oil is the key secret sauce imo - improves the flavor/texture a lot, adds a special “creaminess”
• MSG is the next - it just makes it taste savorier. (Some use fish sauce instead)

• Combination of Kenji Lopez’s Egg Salad Recipe, Serious Eat’s Tuna Salad Recipe, Adam Ragusea’s Tuna Salad video

• You can “quick pickle” the onions, ie: soak them in vinegar for 15 min, then drain, before using them in the salad.
• I’ve tried this with apple cider vinegar, and found that the taste dominated it a bit. Red wine vinegar or white vinegar may be preferable.
• You will want to tune down the level of lemon juice if you do so, and it might be worthwhile to pickle in the lemon juice itself too.

• Keto notes
• Estimated nutrition info: 2294 calories, 13.3g net carbs
• Makes 2 16oz containers of tuna salad, with ~1100 calories each
• Serve w/ Romaine lettuce (~3g net carbs per romaine heart)