Tuna salad meets BLT in this keto-friendly mashup. Hang on to that oil in the tuna can for a flavor bonus.
Directions for: Keto Tuna Salad Cups
Ingredients
3 large eggs
4 strips bacon
cup olive oil or avocado oil mayonnaise
2 Tbsp sour cream
tsp lemon zest, plus 1 tbsp lemon juice
1 stalk stalk celery, thinly sliced
2 5-oz cans tuna packed in olive oil, 2 tbsp of the oil reserved and the rest drained
2 scallions, sliced
kosher salt and freshly ground black pepper
1 medium tomato, halved and cut into 8 slices
16 leaves leaves Bibb lettuce
Directions
1. Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop.
2. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.
3. Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.
4. Sprinkle the tomato slices with salt and pepper.
5. Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2018 Television Food Network, G.P. All rights reserved.
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