Go Back
+ servings
Close up picture of keto tuna egg salad layered as a cake and garnished with chopped green onions.
Print Recipe
5 from 1 vote

Healthy tuna egg salad recipe

Made with canned tuna, this healthy tuna egg salad recipe is a super delicious and affordable keto lunch idea that will also look amazing on your table. Rich, with healthy fats and proteins, this keto salad won’t leave you hungry.
Prep Time5 mins
Cook Time20 mins
Course: Salad
Cuisine: American
Keyword: Egg salad, Healthy salad, Salad cake, Tuna salad
Servings: 6
Calories: 447kcal

Equipment

  • Spring form

Ingredients

  • 7 large hard-boiled eggs
  • 10 oz (280g) can tuna in water, well drained
  • 4 oz (120g) shredded cheese like cheddar, mozzarella or gouda
  • 7 oz (200g) cup INSTANT KETO MAYONNAISE, or other keto-friendly mayo like from Primal Kitchen
  • 3 green onions + some extra for garnishing, finely chopped

Instructions

  • Take the hard-boiled eggs and separate the egg whites from the egg yolks. Shred them onto 2 separate plates using a box shredder.
  • Place a 6-7inch (16-19cm) round springform pan, bottom removed, on a serving plate and begin assembling the salad. 
  • Spread the shredded egg whites as a first layer, then spread am even layer of mayonnaise on top. 
  • Add a layer of tuna, then a layer of green onions, and finish off with one more layer of mayonnaise.
  • Add a layer of shredded cheese of your choice and spread the last layer of mayonnaise on top. 
  • Evenly spread the shredded egg yolks as the last layer and garnish with some extra thinly chopped green onions.
  • Leave the salad to chill in a refrigerator for at least 30 minutes before removing the springform ring and serving.

Notes

NET CARBS: 1.6g

Nutrition

Serving: 1piece | Calories: 447kcal | Carbohydrates: 1.7g | Protein: 24g | Fat: 40g | Potassium: 202mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 1mg