Meta description: Quick, keto-friendly tuna salad with celery and mayo — crisp crunch, creamy texture, and just over 1g net carbs per serving. Recipe, ingredients, directions, keto tips, and full nutrition facts included.

Introduction
If you love simple, satisfying meals that are both quick to make and low in carbs, this tuna salad with celery and mayo is a go-to. The bright tang of lemon and Dijon balances rich mayonnaise while crisp celery provides crunch. It’s ideal for lunches, lettuce wraps, stuffed avocados, or a speedy keto snack. Below you’ll find a clear ingredients list, step-by-step directions, helpful variations, and detailed nutritional information (including carbs, fiber, sugar alcohols, and net carbs) for anyone following keto or low-carb diets.

Ingredients (serves 4)

• 12 oz (about 340 g) canned tuna in water, drained
• 1/2 cup (112 g) full-fat mayonnaise
• 1 cup (about 100 g) celery, finely diced (about 2 medium stalks)
• 2 tbsp red onion, finely minced (optional; about 20 g)
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped (optional)
• Salt and freshly ground black pepper, to taste

Optional low-carb add-ins:

• 1 small avocado, diced (adds creaminess; increases fat & calories)
• 1 tsp capers or 1 tbsp chopped dill pickles (use sugar-free pickles to keep carbs low)
• Pinch of smoked paprika or a few dashes of hot sauce

Directions

1. Drain the tuna thoroughly and flake into a medium mixing bowl.
2. Add the diced celery, minced red onion (if using), and chopped parsley.
3. In a small bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard. Taste and season with salt and pepper.
4. Pour the dressing over the tuna mixture and stir until well combined. Adjust salt, pepper, or lemon to taste.
5. Serve chilled or at room temperature. Suggestions: on a bed of mixed greens, in lettuce cups, stuffed into half an avocado, or with low-carb crackers.

Storage

• Refrigerate in an airtight container for up to 3 days. Stir before serving. Do not freeze (mayo-based salads don’t freeze well).

Keto & Low-Carb Tips

• Use full-fat, sugar-free mayonnaise to keep calories and fat high and carbs minimal.
• Avoid sweet relishes or store-bought dressings that contain added sugars.
• Add avocado or extra olive oil for more healthy fats without significant carbs.

Estimated Nutrition (per entire recipe and per serving)
Note: Nutrition values are estimates based on common ingredient averages. Exact values vary by brand and product. Recipe makes 4 servings.

Totals for whole recipe (approx.):

• Calories: 1,184 kcal
• Protein: 93.7 g
• Fat: 87.5 g
• Total Carbohydrates: 7.0 g
• Dietary Fiber: 1.9 g
• Sugars: 2.3 g
• Sugar Alcohols: 0.0 g
• Net Carbs (Total carbs − fiber − sugar alcohols): 5.1 g

Per serving (¼ recipe, approx.):

• Calories: 296 kcal
• Protein: 23.4 g
• Fat: 21.9 g
• Total Carbohydrates: 1.8 g
• Dietary Fiber: 0.5 g
• Sugars: 0.6 g
• Sugar Alcohols: 0.0 g
• Net Carbs: 1.3 g

Why this is keto-friendly
With roughly 1.3 g net carbs per serving and a high fat-to-protein ratio (when served with additional healthy fats like avocado), this tuna salad with celery and mayo fits well into most low-carb and ketogenic meal plans. The recipe avoids added sugars and starches; however, ingredient choices (for example, sweet pickle relish or low-fat mayo with added sugars) can raise carb counts, so check labels.

Variations & Serving Ideas

• Mediterranean: Add chopped olives, a squeeze of olive oil, lemon zest, and omit onion for a briny twist.
• Creamier: Fold in 1/4 mashed avocado for extra richness and potassium.
• Lighter (still low-carb): Replace half the mayo with plain full-fat Greek yogurt (adds some carbs; recalc nutrition if you swap).
• Spicy: Stir in a teaspoon of sriracha or a pinch of cayenne.

Conclusion
This zesty tuna salad with celery and mayo is fast, flavorful, and perfectly suited to low-carb and keto diets. It’s adaptable, easy to meal-prep, and delivers protein and healthy fats with minimal net carbs. Try it in lettuce wraps or stuffed into an avocado for a filling, low-carb lunch.

If you’d like, I can recalc these nutrition facts for different portion sizes, swap mayo for Greek yogurt, or convert the recipe to single-serve portions. Which would you prefer?