23 Delicious Keto Tuna Recipes for Healthy Eating

Unlock the secret to keeping your keto journey exciting with our roundup of 23 Delicious Keto Tuna Recipes for Healthy Eating! Whether you’re craving a quick dinner, a protein-packed lunch, or just looking to spice up your meal plan, these recipes are sure to delight. Dive in and discover how versatile and satisfying tuna can be on a keto diet—your taste buds will thank you!

Keto Tuna Salad with Avocado

Last week, I found myself staring into the abyss of my fridge, pondering what to whip up for a quick yet satisfying lunch. That’s when this Keto Tuna Salad with Avocado came to life—a creamy, dreamy dish that’s as nutritious as it is delicious.

Ingredients

• 2 cans of wild-caught tuna in water, drained
• 1 large ripe avocado, pitted and peeled
• 1/4 cup of organic mayonnaise
• 1 tbsp of fresh lemon juice
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 1/4 cup of finely diced red onion
• 2 tbsp of chopped fresh dill

Instructions

1. In a medium mixing bowl, combine the drained tuna and avocado. Use a fork to mash the avocado and flake the tuna until well mixed.
2. Add the organic mayonnaise, fresh lemon juice, sea salt, and freshly ground black pepper to the bowl. Stir until all ingredients are thoroughly combined.
3. Fold in the finely diced red onion and chopped fresh dill, ensuring even distribution throughout the mixture.
4. For optimal flavor, cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes before serving.
5. Serve the salad on a bed of fresh greens or in lettuce cups for a low-carb option. Enjoy immediately.

Just like that, you’ve got a dish that’s bursting with creamy textures and vibrant flavors. The avocado adds a luxurious richness, while the dill and lemon juice bring a refreshing zing. Perfect for those days when you need a quick, healthy meal that doesn’t skimp on taste.

Keto Tuna Stuffed Avocados

Wondering how to keep your keto diet exciting without spending hours in the kitchen? I stumbled upon this gem of a recipe during one of those lazy Sunday afternoons when I wanted something nutritious yet effortless. Keto Tuna Stuffed Avocados became my go-to for a quick, satisfying meal that doesn’t compromise on flavor or health.

Ingredients

• 2 ripe avocados, halved and pitted
• 1 can (5 oz) wild-caught tuna in water, drained
• 2 tbsp organic mayonnaise
• 1 tbsp fresh lemon juice
• 1/4 cup finely diced red onion
• 1/4 cup diced celery
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1 tbsp chopped fresh cilantro

Instructions

1. In a medium mixing bowl, combine the drained tuna, organic mayonnaise, fresh lemon juice, finely diced red onion, and diced celery. Mix gently until all ingredients are evenly distributed.
2. Season the mixture with sea salt, freshly ground black pepper, and smoked paprika. Stir to incorporate the spices throughout the tuna mixture.
3. Using a spoon, carefully fill each avocado half with the tuna mixture, dividing it equally among the four halves.
4. Garnish each stuffed avocado with chopped fresh cilantro for a burst of color and flavor.
5. Serve immediately to enjoy the contrast between the creamy avocado and the savory, crunchy tuna filling.

Enjoying these Keto Tuna Stuffed Avocados right away ensures the avocado stays perfectly ripe and the filling retains its delightful texture. For an extra kick, a drizzle of hot sauce or a sprinkle of crushed red pepper flakes can elevate the dish to new heights.

Keto Tuna Zoodle Salad

Over the years, I’ve found that the simplest dishes often bring the most joy, especially when they’re as refreshing and guilt-free as this Keto Tuna Zoodle Salad. It’s a dish that reminds me of summer picnics and the ease of throwing together something nutritious without sacrificing flavor.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 can (5 oz) wild-caught tuna in olive oil, drained
• 1/4 cup mayonnaise, preferably avocado oil-based
• 1 tbsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup red onion, finely diced
• 1/4 cup celery, finely diced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh lemon juice
• 1/2 avocado, diced

Instructions

1. In a large mixing bowl, combine the mayonnaise, Dijon mustard, sea salt, and black pepper. Whisk until smooth.
2. Add the drained tuna to the bowl, breaking it apart with a fork. Mix until evenly coated with the dressing.
3. Gently fold in the spiralized zucchini noodles, red onion, celery, and fresh dill until well combined.
4. Drizzle the fresh lemon juice over the salad and toss lightly to incorporate.
5. Let the salad sit for 5 minutes to allow the flavors to meld together.
6. Just before serving, add the diced avocado on top for a creamy texture and rich flavor.

Perfect for a light lunch or a side dish, this Keto Tuna Zoodle Salad offers a delightful crunch from the fresh vegetables and a creamy richness from the avocado. Serve it chilled for an extra refreshing touch, or enjoy it as is for a quick and satisfying meal.

Keto Tuna and Egg Salad

This morning, as I scrambled to figure out a quick yet satisfying lunch, I remembered the keto tuna and egg salad I whipped up last week—it was a game-changer. Packed with protein and healthy fats, it’s the perfect dish for anyone looking to stay on track without sacrificing flavor.

Ingredients

• 2 cans of wild-caught tuna in olive oil, drained
• 4 pasture-raised eggs, hard-boiled and chopped
• 1/4 cup of homemade mayonnaise
• 1 tbsp of Dijon mustard
• 1/2 cup of celery, finely diced
• 1/4 cup of red onion, minced
• 1 tbsp of fresh dill, chopped
• Sea salt and freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the drained tuna and chopped hard-boiled eggs.
2. Add the homemade mayonnaise and Dijon mustard to the bowl, gently folding the ingredients together to ensure even coating.
3. Incorporate the finely diced celery and minced red onion into the mixture for a crisp texture and a slight bite.
4. Sprinkle the fresh dill over the salad, then season with sea salt and freshly ground black pepper to your liking.
5. For optimal flavor, cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes before serving.

You’ll love the creamy texture of this salad, punctuated by the crunch of celery and the sharpness of red onion. Serve it over a bed of fresh greens or scoop it into crisp lettuce cups for a refreshing, low-carb meal.

Keto Tuna Patties with Lemon Aioli

Delightfully simple yet packed with flavor, these Keto Tuna Patties with Lemon Aioli have become my go-to for a quick, nutritious meal that doesn’t skimp on taste. I stumbled upon this recipe during a hectic week when time was scarce, but my craving for something delicious wasn’t.

Ingredients

• 2 cans (5 oz each) wild-caught tuna in water, drained
• 1/4 cup almond flour
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1/2 cup mayonnaise
• 1 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 1 small garlic clove, minced

Instructions

1. In a medium mixing bowl, combine the drained tuna, almond flour, beaten eggs, Dijon mustard, sea salt, and black pepper. Mix until well incorporated.
2. Heat the clarified butter in a large skillet over medium heat (350°F) until shimmering.
3. Form the tuna mixture into 4 equal patties, about 1/2 inch thick. Carefully place them in the skillet.
4. Cook the patties for 4 minutes on the first side, or until golden brown. Flip and cook for an additional 3-4 minutes on the other side.
5. While the patties cook, prepare the lemon aioli by whisking together the mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl.
6. Remove the patties from the skillet and let them rest on a paper towel-lined plate for 1 minute to absorb any excess butter.
7. Serve the tuna patties warm with a dollop of lemon aioli on top or on the side for dipping.

Zesty and satisfying, these patties boast a crispy exterior with a moist, flavorful interior. For an extra kick, try serving them atop a bed of arugula with a drizzle of the lemon aioli.

Keto Tuna Melt Stuffed Peppers

Just when I thought my keto journey couldn’t get any more delicious, I stumbled upon a game-changer: Keto Tuna Melt Stuffed Peppers. It’s the perfect blend of convenience and comfort, a dish that reminds me of lazy Sunday afternoons spent experimenting in the kitchen.

Ingredients

• 4 large bell peppers, halved and seeds removed
• 2 cups canned tuna in water, drained
• 1/2 cup mayonnaise
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 cup shredded sharp cheddar cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the drained tuna, mayonnaise, diced celery, diced red onion, Dijon mustard, garlic powder, and smoked paprika. Mix until well incorporated.
3. Season the mixture with salt and freshly ground black pepper to taste, then fold in 1/2 cup of the shredded cheddar cheese.
4. Arrange the bell pepper halves on the prepared baking sheet and evenly distribute the tuna mixture among them.
5. Sprinkle the remaining 1/2 cup of cheddar cheese over the stuffed peppers.
6. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
7. Let the peppers cool for 5 minutes before serving to allow the flavors to meld together beautifully.

For an extra crunch, try topping these peppers with a sprinkle of crushed pork rinds before baking. The contrast between the creamy tuna melt and the crisp pepper is simply irresistible. Serve them alongside a simple green salad for a complete meal that’s both satisfying and keto-friendly.

Keto Tuna Cakes with Cauliflower Rice

Delightfully simple yet packed with flavor, these Keto Tuna Cakes with Cauliflower Rice have become a staple in my kitchen, especially on those busy weeknights when I crave something nutritious without the hassle. I remember the first time I whipped these up; the aroma filling my kitchen was so inviting, I knew I had stumbled upon something special.

Ingredients

• 2 cans (5 oz each) wild-caught tuna, drained
• 1 cup riced cauliflower, steamed and cooled
• 1 pasture-raised egg, lightly beaten
• 2 tbsp almond flour
• 1 tbsp Dijon mustard
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp avocado oil
• 1 tbsp fresh parsley, finely chopped

Instructions

1. In a large mixing bowl, combine the drained tuna, riced cauliflower, lightly beaten egg, almond flour, Dijon mustard, sea salt, and black pepper. Mix until well incorporated.
2. Form the mixture into 4 evenly sized patties, about 1/2 inch thick. Tip: Wetting your hands slightly prevents the mixture from sticking.
3. Heat the clarified butter and avocado oil in a non-stick skillet over medium heat (350°F) until shimmering.
4. Carefully place the tuna cakes in the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too soon; a good sear ensures they hold together.
5. Transfer the cooked tuna cakes to a paper towel-lined plate to drain any excess oil. Tip: Letting them rest for a minute ensures they firm up nicely.
6. Sprinkle with fresh parsley before serving.

Kick back and enjoy the contrast of the crispy exterior against the tender, flavorful interior of these tuna cakes. They pair wonderfully with a side of avocado slices or a dollop of sugar-free aioli for an extra layer of richness.

Keto Tuna Nicoise Salad

Never has a salad felt more like a decadent meal than this Keto Tuna Nicoise Salad. I stumbled upon this recipe during a lazy Sunday brunch with friends, and it’s been a staple in my kitchen ever since, especially when I’m craving something light yet satisfying.

Ingredients

• 2 cups mixed baby greens, thoroughly washed and dried
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup canned tuna in olive oil, drained
• 1 tbsp Dijon mustard
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium bowl, whisk together the Dijon mustard, extra virgin olive oil, and apple cider vinegar until emulsified. Season with salt and freshly ground black pepper to taste.
2. Heat a non-stick skillet over medium heat and pour in the lightly beaten eggs. Cook for 2-3 minutes, stirring occasionally, until softly scrambled. Remove from heat and set aside.
3. In a large salad bowl, combine the mixed baby greens, halved cherry tomatoes, and sliced Kalamata olives.
4. Add the drained tuna and softly scrambled eggs to the salad bowl.
5. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

So, there you have it—a Keto Tuna Nicoise Salad that’s as pleasing to the palate as it is to the eye. The crisp greens against the creamy eggs and rich tuna create a symphony of textures, while the tangy dressing ties everything together beautifully. Serve it in a hollowed-out avocado for an extra keto-friendly twist.

Keto Tuna and Cucumber Bites

Unbelievably, these Keto Tuna and Cucumber Bites have become my go-to snack for those busy afternoons when I need something quick, nutritious, and utterly delicious. Inspired by a lazy Sunday fridge raid, this recipe combines simplicity with elegance, proving that keto doesn’t have to be complicated or boring.

Ingredients

• 1 large English cucumber, sliced into 1/4-inch thick rounds
• 1 can (5 oz) wild-caught tuna in water, drained
• 2 tbsp full-fat mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup finely diced red onion
• 1 tbsp fresh dill, chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder

Instructions

1. In a medium mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, red onion, fresh dill, sea salt, black pepper, and garlic powder. Mix until all ingredients are evenly incorporated.
2. Using a small spoon or a piping bag, top each cucumber round with approximately 1 tablespoon of the tuna mixture.
3. Garnish each bite with a small sprig of fresh dill or a sprinkle of black pepper for an extra touch of flavor and presentation.
4. Serve immediately, or refrigerate for up to 2 hours before serving to allow the flavors to meld together beautifully.

Bright and refreshing, these bites offer a delightful crunch from the cucumber paired with the creamy, savory tuna mixture. For an extra kick, a dash of hot sauce or a slice of avocado on top before serving elevates this simple dish to a whole new level.

Keto Tuna Poke Bowl

This summer, I’ve been obsessed with creating dishes that are not only keto-friendly but also packed with flavor and freshness. Today, I’m sharing my take on the Keto Tuna Poke Bowl, a dish that’s become a staple in my weekly meal prep. It’s perfect for those hot days when you want something light yet satisfying.

Ingredients

• 1 lb sushi-grade ahi tuna, diced into 1/2-inch cubes
• 1/4 cup coconut aminos
• 1 tbsp toasted sesame oil
• 1 tsp freshly grated ginger
• 1 small avocado, sliced
• 1/2 cup cucumber, julienned
• 1/4 cup radishes, thinly sliced
• 1 tbsp black sesame seeds
• 2 cups cauliflower rice, steamed

Instructions

1. In a medium bowl, combine the diced ahi tuna, coconut aminos, toasted sesame oil, and freshly grated ginger. Gently toss to coat the tuna evenly. Let it marinate in the refrigerator for 15 minutes to allow the flavors to meld.
2. While the tuna is marinating, prepare the cauliflower rice according to package instructions for steaming, ensuring it’s fluffy and not watery.
3. Arrange the steamed cauliflower rice in a serving bowl as the base of your poke bowl.
4. Top the cauliflower rice with the marinated tuna, sliced avocado, julienned cucumber, and thinly sliced radishes.
5. Sprinkle the black sesame seeds over the top for a nutty flavor and a pop of color.
6. Serve immediately, ensuring the tuna is cold and the vegetables are crisp for the best texture contrast.

You’ll love the contrast between the creamy avocado and the crisp vegetables, all brought together by the rich, umami-packed tuna. For an extra kick, add a drizzle of sriracha mayo before serving.

Keto Tuna Cheese Roll Ups

Mornings in my kitchen are usually a hustle, but today, I found myself craving something both indulgent and keto-friendly. That’s when the idea of Keto Tuna Cheese Roll Ups came to mind—a perfect blend of creamy, savory, and utterly satisfying flavors that don’t derail your diet.

Ingredients

• 4 large, pasture-raised eggs, lightly beaten
• 1 cup full-fat cream cheese, softened
• 2 cans wild-caught tuna in water, drained
• 1/4 cup finely diced red onion
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh dill

Instructions

1. Preheat a non-stick skillet over medium heat and add clarified butter, allowing it to coat the surface evenly.
2. Pour the lightly beaten eggs into the skillet, tilting to form a thin, even layer. Cook for 2-3 minutes until the edges lift easily.
3. Flip the egg sheet carefully and cook for an additional 1-2 minutes. Transfer to a plate to cool. Tip: A silicone spatula ensures a smooth flip without tearing.
4. In a mixing bowl, combine softened cream cheese, drained tuna, diced red onion, sea salt, and black pepper. Mix until uniformly blended.
5. Spread the tuna mixture evenly over the cooled egg sheet, leaving a 1-inch border on all sides. Tip: Letting the egg sheet cool prevents the cream cheese from melting.
6. Sprinkle chopped fresh dill over the tuna mixture, then gently roll the egg sheet into a tight log. Tip: Use parchment paper to assist in rolling for a neater presentation.
7. Wrap the roll in plastic and refrigerate for at least 30 minutes to firm up before slicing.

Velvety smooth cream cheese pairs beautifully with the robust flavor of tuna, all wrapped in a delicate egg blanket. Serve these roll ups chilled, with a side of crisp cucumber slices for a refreshing contrast.

Keto Tuna Stuffed Tomatoes

Goodness, it’s been one of those weeks where time just slips away, and before you know it, it’s already Wednesday. I found myself staring into the fridge, pondering over what to make for lunch that’s both satisfying and keeps me on track with my keto goals. That’s when these Keto Tuna Stuffed Tomatoes came to mind—a dish that’s as delightful to look at as it is to eat.

Ingredients

• 4 large, ripe beefsteak tomatoes
• 2 cans (5 oz each) of wild-caught tuna in water, drained
• 1/4 cup of full-fat mayonnaise
• 1 tbsp of Dijon mustard
• 1/4 cup of finely diced red onion
• 1/4 cup of chopped fresh parsley
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 1/2 avocado, diced
• 1 tbsp of extra virgin olive oil

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for a quick bake that enhances the tomatoes’ flavor.
2. Slice the tops off the beefsteak tomatoes and carefully scoop out the seeds and pulp, leaving a sturdy shell. Reserve the pulp for another use, like a sauce or soup.
3. In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, red onion, parsley, sea salt, and black pepper. Mix until all ingredients are evenly incorporated.
4. Gently fold in the diced avocado to avoid mashing it, ensuring the mixture remains chunky.
5. Drizzle the inside of each tomato shell with extra virgin olive oil, then season lightly with a pinch of salt and pepper.
6. Spoon the tuna mixture into the prepared tomato shells, filling them generously.
7. Place the stuffed tomatoes on a baking sheet and bake in the preheated oven for 10-12 minutes, just until the tomatoes are slightly softened but still hold their shape.
8. Remove from the oven and let them cool for a couple of minutes before serving.

Perfectly balanced, these Keto Tuna Stuffed Tomatoes offer a refreshing crunch from the tomato shell against the creamy, savory filling. For an extra touch, garnish with a sprinkle of fresh parsley or a drizzle of olive oil right before serving to elevate the flavors even further.

Keto Tuna and Bacon Wraps

Every time I’m in need of a quick yet satisfying meal that doesn’t derail my keto goals, I turn to these Keto Tuna and Bacon Wraps. They’re a perfect blend of convenience and flavor, and I love how the crispiness of the bacon contrasts with the creamy tuna filling.

Ingredients

• 4 slices of thick-cut, sugar-free bacon
• 1 can (5 oz) of wild-caught tuna in water, drained
• 2 tbsp of full-fat mayonnaise
• 1 tbsp of Dijon mustard
• 1/4 cup of finely diced celery
• 1 tbsp of freshly squeezed lemon juice
• 1/4 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 4 large leaves of butter lettuce, washed and dried

Instructions

1. Preheat a large skillet over medium heat (350°F) and cook the bacon slices for 3-4 minutes per side, until crispy and golden brown. Transfer to a paper towel-lined plate to drain.
2. In a medium mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, diced celery, lemon juice, sea salt, and black pepper. Mix gently until all ingredients are evenly incorporated.
3. Lay out the butter lettuce leaves on a clean work surface. Divide the tuna mixture evenly among the leaves, placing it in the center of each.
4. Carefully wrap each lettuce leaf around the tuna mixture, folding in the sides as you roll to encase the filling completely.
5. Serve the wraps immediately, with the crispy bacon on the side for added crunch. For an extra touch, drizzle with a bit of olive oil or sprinkle with smoked paprika.

Delightfully crunchy and packed with flavor, these wraps are a testament to how keto eating doesn’t have to be boring. The freshness of the lettuce pairs beautifully with the rich tuna filling, making it a dish you’ll want to make again and again.

Keto Tuna Fish Tacos with Lettuce Wraps

Last summer, I stumbled upon the joy of keto cooking during a beach trip, where I craved something light yet satisfying. These Keto Tuna Fish Tacos with Lettuce Wraps became my go-to, blending simplicity with bold flavors. Perfect for those warm evenings when you want something quick but don’t want to compromise on taste.

Ingredients

• 1 lb sushi-grade tuna, diced into 1/2-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 large butter lettuce leaves, washed and patted dry
• 1 medium avocado, sliced
• 1/4 cup cilantro leaves, roughly chopped
• 1/4 cup red onion, finely diced

Instructions

1. In a medium mixing bowl, combine the diced tuna, olive oil, lime juice, smoked paprika, sea salt, and black pepper. Gently toss to ensure the tuna is evenly coated. Let it marinate at room temperature for 10 minutes to allow the flavors to meld.
2. While the tuna marinates, prepare the lettuce wraps by carefully separating the leaves, ensuring they remain intact for serving.
3. Heat a non-stick skillet over medium-high heat for 2 minutes. Add the marinated tuna, spreading it in an even layer. Sear for 1 minute per side, just until the edges are slightly opaque but the center remains rare.
4. Remove the skillet from the heat. Divide the seared tuna evenly among the lettuce leaves.
5. Garnish each taco with avocado slices, chopped cilantro, and diced red onion.

Here’s the magic: the cool, crisp lettuce contrasts beautifully with the warm, spicy tuna, while the avocado adds a creamy texture that ties everything together. Serve these tacos with an extra squeeze of lime for a zesty finish that elevates the dish to new heights.

Keto Tuna and Cheese Omelette

Morning light is streaming through my kitchen window, and there’s nothing like starting the day with a protein-packed, low-carb breakfast that keeps me full until lunch. Today, I’m whipping up a Keto Tuna and Cheese Omelette, a dish that’s become a staple in my weekly rotation for its simplicity and flavor.

Ingredients

• 2 pasture-raised eggs, lightly beaten
• 1/4 cup canned tuna in water, drained
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Heat a 10-inch non-stick skillet over medium heat (350°F) and add the clarified butter, swirling to coat the pan evenly.
2. Pour the lightly beaten eggs into the skillet, tilting to spread them into an even layer. Let cook undisturbed for 1 minute until the edges begin to set.
3. Sprinkle the sea salt and black pepper evenly over the eggs. Scatter the drained tuna and shredded cheddar cheese on one half of the omelette.
4. Using a spatula, gently fold the omelette in half over the filling. Cook for an additional 30 seconds to melt the cheese.
5. Slide the omelette onto a plate and garnish with fresh chives. Serve immediately.

Optimal for a quick yet satisfying meal, this omelette boasts a creamy interior with the perfect amount of chew from the tuna. Try pairing it with a side of avocado for added healthy fats, or enjoy it as is for a truly keto-friendly breakfast.

Keto Tuna Stir Fry with Vegetables

Never has a dish come together so quickly and deliciously as this Keto Tuna Stir Fry with Vegetables. It’s my go-to on those evenings when time is tight but I’m craving something nutritious and bursting with flavor. The combination of crisp vegetables and rich tuna makes for a satisfying meal that’s as easy to make as it is to love.

Ingredients

• 1 tbsp avocado oil
• 2 cloves garlic, minced
• 1 cup broccoli florets, trimmed
• 1/2 cup red bell pepper, julienned
• 1/2 cup zucchini, sliced into half-moons
• 1/4 cup scallions, thinly sliced
• 1 can (5 oz) wild-caught tuna in water, drained
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• Sea salt, to taste

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, approximately 30 seconds, being careful not to burn.
3. Introduce broccoli florets and red bell pepper to the skillet, stirring frequently for 3 minutes until vegetables begin to soften.
4. Add zucchini and scallions, continuing to stir-fry for an additional 2 minutes.
5. Gently fold in the drained tuna, breaking it apart with a spatula, and cook for 1 minute to warm through.
6. Drizzle coconut aminos and sesame oil over the mixture, sprinkling red pepper flakes and a pinch of sea salt for seasoning. Stir to combine thoroughly.
7. Remove from heat and let sit for 1 minute to allow flavors to meld.

Serve this vibrant stir fry over a bed of cauliflower rice for an extra keto-friendly twist. The textures are wonderfully varied, from the crisp-tender vegetables to the flaky tuna, all coated in a subtly sweet and spicy sauce. Sometimes, I like to top it with a sprinkle of sesame seeds for an added crunch.

Keto Tuna and Egg Breakfast Muffins

Last weekend, I found myself staring into the abyss of my fridge, pondering what to whip up for a quick yet satisfying keto breakfast. That’s when the idea of these Keto Tuna and Egg Breakfast Muffins came to mind—perfect for meal prep and packed with protein to kickstart your day.

Ingredients

• 1 cup canned tuna in water, drained and flaked
• 6 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 6-cup muffin tin with clarified butter.
2. In a large mixing bowl, combine the lightly beaten eggs, heavy cream, sea salt, and black pepper. Whisk until fully incorporated.
3. Fold in the flaked tuna, shredded cheddar cheese, and chopped chives into the egg mixture until evenly distributed.
4. Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
5. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and the tops are lightly golden.
6. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Keep these muffins in an airtight container in the fridge for up to 3 days, or freeze for longer storage. They’re perfect for a grab-and-go breakfast or a quick snack. The combination of creamy eggs and savory tuna, with a hint of sharp cheddar, makes these muffins irresistibly delicious. Try serving them with a dollop of sour cream or avocado slices for an extra keto-friendly boost.

Keto Tuna Salad with Greek Yogurt Dressing

Delightfully simple yet packed with flavor, this Keto Tuna Salad with Greek Yogurt Dressing is my go-to for a quick, nutritious meal that doesn’t skimp on taste. I remember whipping this up on a busy afternoon, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 cans of wild-caught tuna in water, drained
• 1/2 cup of full-fat Greek yogurt
• 1 tbsp of Dijon mustard
• 1/4 cup of finely diced red onion
• 1/4 cup of chopped celery
• 1 tbsp of fresh lemon juice
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 1/4 cup of chopped fresh dill

Instructions

1. In a large mixing bowl, combine the drained tuna, Greek yogurt, and Dijon mustard. Use a fork to break apart the tuna and mix until evenly coated.
2. Add the finely diced red onion, chopped celery, and fresh lemon juice to the bowl. Stir gently to incorporate all ingredients without mashing the tuna too finely.
3. Season the mixture with sea salt and freshly ground black pepper, adjusting the amounts to suit your preference but starting with the recommended measurements for balance.
4. Fold in the chopped fresh dill last to preserve its vibrant flavor and color, mixing just until distributed.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.

Best enjoyed chilled, this tuna salad boasts a creamy texture with a refreshing tang from the Greek yogurt and lemon. Serve it over a bed of crisp lettuce or scoop it into avocado halves for a decadent, keto-friendly twist.

Keto Tuna and Avocado Sushi Rolls

Sometimes, the craving for sushi hits hard, but so does the commitment to staying keto. That’s exactly where these Keto Tuna and Avocado Sushi Rolls come into play, offering all the satisfaction without the carb overload. I remember the first time I tried making these; the kitchen was a mess, but the result was so worth it.

Ingredients

• 1 cup sushi-grade tuna, finely diced
• 1 large ripe avocado, thinly sliced
• 2 sheets nori seaweed
• 1/4 cup full-fat cream cheese, softened
• 1 tbsp sesame oil
• 1/2 tsp wasabi paste
• 1/4 cup cucumber, julienned
• 1 tbsp sesame seeds, toasted

Instructions

1. Lay a nori sheet flat on a bamboo sushi mat, shiny side down.
2. Spread 2 tbsp of softened cream cheese evenly over the nori, leaving a 1-inch border at the top.
3. Arrange half of the avocado slices and cucumber juliennes in a line along the bottom edge of the nori.
4. Sprinkle half of the diced tuna over the avocado and cucumber, then drizzle with 1/2 tbsp sesame oil.
5. Using the bamboo mat, tightly roll the nori from the bottom edge, pressing gently but firmly to ensure the roll holds its shape.
6. Repeat the process with the second nori sheet and remaining ingredients.
7. With a sharp knife, slice each roll into 6 even pieces, wiping the knife with a damp cloth between cuts for clean slices.
8. Serve immediately, garnished with toasted sesame seeds and a small dollop of wasabi paste on the side.

Absolutely delightful, these rolls offer a creamy texture from the avocado and a rich, umami flavor from the tuna. For an extra kick, try adding a sprinkle of chili flakes or serving with a side of soy sauce mixed with a hint of lime juice.

Keto Tuna and Spinach Stuffed Mushrooms

Sometimes, the simplest ingredients come together to create something unexpectedly luxurious. That’s exactly what happened when I first made these Keto Tuna and Spinach Stuffed Mushrooms. I was looking for a quick, low-carb appetizer that wouldn’t skimp on flavor, and this dish delivered beyond my expectations.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1 cup canned tuna in olive oil, drained
• 1 cup fresh spinach, finely chopped
• 1/4 cup cream cheese, softened
• 2 tbsp clarified butter
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt the clarified butter. Add the chopped mushroom stems and sauté until golden, about 5 minutes.
3. Add the finely chopped spinach to the skillet and cook until wilted, approximately 2 minutes. Tip: Squeeze out excess moisture from the spinach to prevent soggy mushrooms.
4. In a mixing bowl, combine the sautéed mushroom stems and spinach with the drained tuna, softened cream cheese, Parmesan cheese, garlic powder, sea salt, and black pepper. Mix until well incorporated.
5. Spoon the filling into the mushroom caps, pressing gently to fill completely. Tip: Use a small spoon or piping bag for neat, even filling.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
7. Let the mushrooms cool for 5 minutes before serving. Tip: Garnish with a sprinkle of fresh herbs or extra Parmesan for an elegant touch.

The contrast between the tender mushroom and the rich, savory filling is nothing short of divine. Serve these warm, perhaps with a side of crisp, chilled white wine, to elevate any gathering or quiet night in.

Keto Tuna with Garlic Butter Green Beans

Perfect for those evenings when you’re craving something both nutritious and indulgent, this Keto Tuna with Garlic Butter Green Beans has become my go-to. It’s a dish that marries simplicity with elegance, and trust me, the garlic butter sauce is so good, you’ll want to drizzle it on everything.

Ingredients

• 2 fresh tuna steaks, about 6 oz each
• 1 cup green beans, trimmed
• 2 tbsp clarified butter
• 2 garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp of clarified butter.
2. Season the tuna steaks with sea salt and black pepper on both sides.
3. Once the butter is melted and slightly bubbling, add the tuna steaks to the skillet. Sear for 2 minutes on each side for medium-rare, adjusting time based on your preference.
4. Remove the tuna from the skillet and set aside on a warm plate.
5. In the same skillet, add the remaining tbsp of clarified butter and the minced garlic. Sauté for 30 seconds until fragrant.
6. Add the green beans to the skillet, tossing to coat them in the garlic butter. Cook for 3-4 minutes until they’re bright green and slightly tender.
7. Sprinkle the green beans with lemon juice and toss once more before removing from heat.
8. Serve the tuna steaks atop the garlic butter green beans, drizzling any remaining sauce from the skillet over the top.

Unbelievably, the tuna’s richness pairs perfectly with the crisp-tender green beans, creating a dish that’s as visually appealing as it is delicious. For an extra touch of luxury, top with a sprinkle of flaky sea salt right before serving.

Keto Tuna and Cauliflower Casserole

Just when I thought my keto journey couldn’t get any more delicious, I stumbled upon this gem of a recipe that combines the heartiness of tuna with the subtle, nutty flavors of cauliflower. It’s become a staple in my kitchen, especially on those busy weeknights when I crave something comforting yet healthy.

Ingredients

• 1.5 cups of riced cauliflower, steamed
• 2 cans of wild-caught tuna in olive oil, drained
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 2 tbsp of clarified butter
• 1 tsp of sea salt
• 1/2 tsp of freshly ground black pepper
• 1/4 tsp of smoked paprika
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup of shredded sharp cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, combine the steamed riced cauliflower, drained tuna, heavy cream, Parmesan cheese, sea salt, black pepper, and smoked paprika. Mix until well incorporated.
3. Tip: For an extra creamy texture, let the mixture sit for 5 minutes before adding the eggs to allow the flavors to meld.
4. Stir in the lightly beaten eggs until the mixture is uniform.
5. Transfer the mixture to the prepared baking dish and spread evenly with a spatula.
6. Sprinkle the shredded sharp cheddar cheese evenly over the top.
7. Tip: For a golden-brown crust, place the casserole on the middle rack of the oven.
8. Bake for 25-30 minutes, or until the top is bubbly and slightly golden.
9. Tip: Let the casserole rest for 5 minutes before serving to allow it to set properly.

A harmonious blend of creamy and cheesy with a satisfying crunch from the golden top, this casserole is a keto dream come true. Serve it with a side of crisp green salad for a complete meal that’s both nutritious and indulgent.

Keto Tuna and Broccoli Alfredo

After a long day of testing out various keto recipes, I stumbled upon a combination that not only satisfies those creamy pasta cravings but also keeps the carbs in check. Keto Tuna and Broccoli Alfredo is my new go-to for a quick, nutritious dinner that doesn’t skimp on flavor.

Ingredients

• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 clove garlic, minced
• 1 cup grated Parmesan cheese
• 1 cup broccoli florets, steamed
• 1 can (5 oz) tuna in water, drained
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium saucepan over low heat, melt the clarified butter, ensuring it doesn’t brown.
2. Add the minced garlic to the butter, sautéing for 30 seconds until fragrant but not browned.
3. Pour in the heavy cream, stirring constantly to combine with the butter and garlic.
4. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened, about 3 minutes.
5. Fold in the steamed broccoli florets and drained tuna, gently heating through for 2 minutes.
6. Season with salt and freshly ground black pepper, adjusting to your preference.

Delightfully creamy with a satisfying crunch from the broccoli, this dish is a testament to how indulgent keto eating can be. Serve it over zucchini noodles for an extra veggie boost or enjoy it as is for a comforting, low-carb meal.

Conclusion

Absolutely packed with flavor and nutrition, our roundup of 23 keto tuna recipes is your ticket to healthy, satisfying meals. Whether you’re a seasoned keto follower or just starting, these dishes promise to delight your taste buds while keeping carbs in check. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the keto love!