Embrace Southern hospitality by serving up this tasty dish for a quick and easy lunch that’s delicious and satisfying!
Tuna salad was the first dish I ever made myself. I was about 10 years old, and my mom said I was big enough to make my own lunch one Saturday. She supervised as I used the manual can opener and carefully drained the excess liquid into the sink. All we added to the tuna was mayonnaise, salt, and pepper—but I felt like I had created a chef-inspired meal! My sandwich tasted better than any I had eaten to that point.
Flash forward to adulting, and tuna salad is a go-to lunch. I make it so frequently that I’m always looking for ways to freshen its flavor profile. Sometimes I toss in finely diced bell peppers or red onion; other times I sprinkle in garlic powder and a little hot paprika. But when I started reading about culinary specialties from the southern United States, I knew what the next iteration would have to be!
This Southern-style keto tuna salad recipe honors both Southern culinary traditions and my own history. The hard-boiled eggs are a lovely addition, bringing in extra protein and a hint of mildly savory flavors. The combination of Dijon mustard and sugar-free sweet relish balances everything with bright sweetness. And I have to say that Duke’s mayonnaise is now my brand of choice. It honestly tastes richer and creamier than others I’ve tried.
Whether you’re whipping up this quick and easy salad for a solo weekday lunch or a weekend brunch with friends, you’ll love its satisfying flavors as much as its historic roots.
What makes this recipe Southern?
This Southern-style tuna salad is part of a tradition of “bound salads.” They’re called that because their elements are bound together with mayonnaise, a classic ingredient in Southern cuisine that’s used in chicken, ham, and seafood salads. The strategy was designed to stretch pantry staples and leftovers into hearty, satisfying fare. It pays homage to the twin Southern legacies of thrift and creativity.
Hallmarks of a Southern-style tuna salad include the addition of hard-boiled eggs. They give the salad a richer texture and more substantial bite, and many cooks insist it’s the eggs that make a salad “Southern.” Sweet pickle relish is another favorite in Southern recipes, bringing a balance of tang and sweetness not seen in classic deli-style tuna salad.
And, of course, mayonnaise is crucial. It holds all the other ingredients together while adding creamy, tangy flavor. Traditional brands are beloved in the South, especially Duke’s, which was created in 1917 by home cook Eugenia Duke in Greenville, South Carolina. Today, people all over the country love Duke’s for its extra egg yolks, absence of sugar, and inclusion of apple cider vinegar—which all combine into a unique flavor profile.
How do I store leftovers?
Store leftover tuna salad in an airtight container in the fridge for up to 4 days. It is technically possible to freeze this dish, but I don’t recommend it. The quality will decline sharply after thawing, with the mayonnaise separating and the texture becoming watery and unappealing. It’s best to only prepare what you’ll consume within 4 days.
Similar recipes to try
Hungry for more dishes that feature tuna fish? You can use your Southern-style tuna salad in this Keto Tuna Melt Recipe. Or get a little spicier with this recipe for Jalapeño Popper Tuna Fish Salad. Looking for more low-carb spins on Southern favorites? Check out these recipes for Southern Keto Cornbread Dressing and Keto Southern Deviled Egg Salad. Or make these dairy-free, paleo-friendly Southern Salmon Patties for a low-carb version of crab cakes.
Southern-Style Keto Tuna Salad
Ingredients
- 2 cans tuna in water (5 1/2 ounces each) drained
- 3/4 cup mayonnaise
- 3 teaspoons Dijon mustard
- 2 tablespoons sugar-free sweet relish
- 2 hard-boiled eggs peeled and chopped
- Salt and pepper to taste
Instructions
- In a medium mixing bowl, add the well-drained tuna. Use a fork to break it up into flakes.
- Add the mayonnaise, mustard, relish, chopped eggs, salt, and pepper. Fold gently to combine all ingredients, ensuring everything is evenly coated but not mashed. Taste and adjust seasoning as needed
- Serve immediately or refrigerate for 30-60 minutes before serving to allow flavors to meld.
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