I have not posted in some time and for good reason, I am one busy mama! I am now about 18 weeks with my 4th little one and just getting past the super exhausting first trimester and food aversions. Let me tell ya, this recipe is one that has really helped level out my blood sugar and get my pregnant tummy settled and keep it full. I’m excited to share with you this lunch that I am obsessed with lately. Looking to save money on groceries, I bought several cans of tuna and went to work putting this very simple keto friendly tuna salad 🙂 I love to pair it with sliced tomatoes and EXTRA pickles which are a staple to lunch almost every day for me.
- fit only as many eggs as will lay flat on the bottom of the pot
- fill water just over the eggs
- bring to a boil and set a timer for 5 minutes
- turn off pot for another 5 minutes
- dump hot and fill pot with cold water
- crack egg all over and peel under the water gently
Now for the recipe! This is a great recipe to make in bulk and stick in the fridge for scoop and eat type of lunch. Also great for portioning out for prepacked lunches. I recommend topping with sliced tomato and crunchy salty almonds.
4 cans tuna drained
1/2 cup red onion, diced
1 cup dill pickle relish (I chopped my own baby dill pickles finely)
4 boiled eggs, diced
1 cup avocado oil mayo (I use Chosen Foods)
1 1/2 tbsp prepared yellow mustard
Tony Chachere’s (to taste)
1/2 tbsp dried or fresh dill
Garlic Powder (about 1/4 tsp)
Mix all ingredients together and use Tony’s seasoning the same way you would use salt. I like to give it a generous sprinkling, taste and repeat if necessary.
Optional Toppings: extra green onion, smoked almonds, cherry tomatoes
Options to serve with: celery, lettuce wraps, Terra chips, low carb wraps
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