Keto Tuna & Egg Salad on a Bed of Romaine
A quick and creamy keto lunch packed with protein and healthy fats.
- Prep5 min
- Cook10 min
- Total15 min
- DifficultyEasy
- Servings2
This no-cook lunch comes together in minutes and is perfect for low-carb meal prep. The creamy tuna mixture is made with mayonnaise, Dijon mustard, and lemon, then served over crunchy romaine along with jammy or hard-boiled eggs and sweet cherry tomatoes.
It's satisfying, fresh, and keeps you full without the carbs. Drizzle with olive oil and season simply with salt and pepper to let the natural flavors shine.
Ingredients
Servings
Converted amounts are rounded.
Method
- Chop the celery stalks and scallions finely. Add them to a medium bowl together with the tuna (drained of excess oil), lemon zest and juice, mayonnaise, and Dijon mustard. Mix well, season with salt and pepper, and set aside.
- Place the eggs in a saucepan and add enough water to cover them completely. Bring to a boil, then reduce the heat and let them simmer for 5–6 minutes for soft-medium eggs or 8–10 minutes for hard-boiled.
- Once the eggs are done, immediately transfer them to a bowl of ice-cold water to stop the cooking and make peeling easier. Peel and cut into wedges or halves.
- Arrange the Romaine lettuce leaves on a plate or in a bowl. Spoon the tuna mixture on top, add the egg wedges and cherry tomatoes (halved or whole). Drizzle with olive oil, and season with a little extra salt and pepper to taste.
💡 Tips
- For a dairy-free option, skip the cheese and it's already dairy-free.
- Feel free to add sliced avocado for extra creaminess and healthy fats.
- Make the tuna mix ahead; store it in the fridge for up to two days.
Inspired by a recipe from Diet Doctor