Dinner

Easy Tuna Egg Salad (Keto & Gluten-Free) Recipe

ByJack Voss October 14, 2025October 14, 2025

Introduction

This easy tuna egg salad is a fresh, protein-packed meal that’s perfect for a quick lunch or light dinner. It combines creamy avocado and tangy pickles with flavorful tuna and eggs, all served over a crisp green salad. Plus, it’s keto-friendly and gluten-free, making it suitable for many dietary preferences.

A clear glass jar filled with three visible layers: the bottom layer is a creamy egg salad with chunks of egg and bits of green onion mixed in, the middle layer contains slices of dark red grapes, and the top layer is fresh, bright green arugula leaves loosely packed, reaching just under the rim. The jar is open with the lid resting nearby on a white marbled surface, and a woman's hand lightly touching the lid. In the background, part of another similar jar is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 oz can of Wild Planet albacore wild tuna or tuna of your choice, drained
2 hard boiled eggs, peeled and chopped
1/2 avocado, cubed
2 tbsp mayonnaise (store bought or homemade)
1/2 tbsp Dijon mustard
5 cornichons or dill pickles, finely chopped
2-4 cups arugula
4-8 baby tomatoes, halved
1/4 to 1/2 bell pepper, sliced
Lemon wedge
Everything But The Bagel seasoning

Instructions

Step 1: In a large bowl, combine the drained tuna, chopped hard boiled eggs, cubed avocado, mayonnaise, Dijon mustard, and finely chopped cornichons or pickles. Mix gently until well combined.
Step 2: Place the arugula in a serving bowl. Top with the prepared tuna egg salad, then add the halved baby tomatoes and sliced bell peppers around it.
Step 3: Sprinkle Everything But The Bagel seasoning over the salad for extra flavor.
Step 4: Add a lemon wedge on the side and squeeze fresh lemon juice over the salad just before serving to brighten the flavors.

Tips & Variations

For extra creaminess, use ripe avocado and mash it slightly before mixing.
Swap out arugula for spinach or mixed greens if preferred.
Add a pinch of smoked paprika or a dash of hot sauce for a flavor twist.
Use Greek yogurt instead of mayonnaise for a lighter option.

Storage

Store any leftover tuna egg salad in an airtight container in the refrigerator for up to 2 days. Keep the greens separate to prevent wilting. Before serving leftovers, gently stir and add fresh lemon juice to refresh the flavors. Reheat is not recommended as the salad is best served cold or at room temperature.

How to Serve

A white bowl filled with a base layer of fresh, green arugula leaves covering the entire bottom. On the right side, a small pile of sliced yellow bell pepper sticks stands upright. In the center, there is a creamy, light beige scoop of a mixed salad topped with thinly sliced green onions and sprinkled with seasoning. To the bottom right of the creamy salad, there are halved dark red grape tomatoes, also sprinkled with seasoning. A small wedge of lemon rests at the edge near the tomatoes. A silver fork is placed inside the bowl on the right side, leaning against the edge. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna other than albacore?

Yes, you can use any canned tuna you prefer. Just choose a good quality variety for the best taste and texture.

Is this salad suitable for a keto diet?

Absolutely. This tuna egg salad is low in carbs and high in healthy fats and protein, making it a great choice for keto and gluten-free diets.