While I'm on here I thought I'd ask if any of you make tuna salad, and if so, what do you put in it? Looking for a little variety, but I've never been a fan of celery, so I started putting walnuts in, and always use lots of hard boiled eggs and onion. Anything different any of you put in?
Tuna salad: While I'm on here I thought... - Low-Carb High-Fat...
Tuna salad
64 Replies
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I have Olives, onion, cucumber, roasted peppers, feta or cheese with tuna. Not all at the same time, but usually a couple at a time. All taste pretty good!
• in reply toCooper27
Ooo, sounds good. Thanks!
Yum!
Capers and gherkins add a bit of acidity to the tuna, I chop the gherkins into small slices.
• in reply toLesley1234567
Gherkins do sound good.
BridgeGirl• in reply to
With home made mayo, you could make a tartare sauce - good for any fish
I never have time (or inclination!) to make home made mayonnaise. When we bake salmon, I make fresher-tasting tartare-ish sauce.
I just mix some full-fat crème fraiche with some finely chopped capers and cornichons that I've previously rinsed, some very finely minced red onion, and a squeeze of lemon juice. My family like it, and though we like mayonnaise, with salmon I prefer something a bit lighter.
The same sauce is also very nice with diced vegetables stirred in, served in lettuce cups, to make a winter salad.
I like the sound of that!
• in reply tokleineKerze
Yum
• in reply toLesley1234567
Yes lovely and sliced pickled chillies are a good addition if you like some heat too
WebMistress• in reply to
Oh my gosh that is such a good idea - the pickled chilis! I have to try that!
I very rarely have a salad these days without avocado and olives, lush!!! 
x
I never thought I would like avocados so much till I started this WOE. 😀
Id never tried avocados before, too many calories for low fat, now I cant get enough of them , lush! x
I hadn't either, but love them now! Xx
Another victory for lchf ! x
We need an entire thread dedicated to avocados! I am always looking for recipes. I love guacamole! Mmmmmmmmmmmmmmmmmmmm!
A woman after my own heart ! x
I’m the same Latham - was even miffed when Pret started adding avocado to their crayfish tails Now on LCHF I’m having them always, fried with halloumi, or with smoked salmon, red onion and fresh lime. I’ve now got two trays of stones balanced in water, waiting for them to sprout - then I need to find out what to do with them next 😂
Do you know, ive never had a Pret? Never thought of growing them either? What climate do they need? x
Pret now do avocado and crayfish salads, or avocado and smoked salmon, boiled egg. It’s my best option for lunch out in town No idea about climate - perhaps they might do better 20 miles north from here in Lytham 🤣
Ha ha I thought they would need Mediterranean conditions ? x
I’ve no idea They’re currently on my kitchen windowsill
Oh let me know what happens! x
They need to sit with the round end in water, and fresh water every other day. I’ve been cutting the tops off plastic bottles so they sit in them like egg cups and hopefully the roots will grow down into the water. I didn’t have much luck until I started changing the water more regularly, now a few have split and roots are starting to appear. I honestly don’t know whether it will become an ornamental houseplant......or a fully grown tree!!
I drive past huge orchards of Avocados every day on the way home, and my neighbors grow huge avocado trees in their yards. Where I live it does not snow.. it's always mild to warm weather.
They grow fantastic where I live all over the county I live in. I am in Ventura County California. Near the ocean, not too far away from it. England has similar weather in the summer time to what it's like most all of the time here.
Oh wow ! No wonder they grow over there ! x
I've never thought of growing my own, I may just try. Locally in the shops the quality is hit & miss so I've opted for chopped frozen to save wasting money x
Ive just found out may take 10 to 15 YEARS before any fruit, so think I will abandon the idea, but they may make nice houseplants. I've never seen frozen avocado, will have a look for it. Is it quite mushy when defrosted?
I found it online Ocado it's a bit expensive but better value than buying and binning fresh produce! It's not too mushy but I mush it to use it. Cheers
Too posh to put in scouse :))
Now, blind Scouse has no meat but loads of taters. As I cant do that lchf what can I call my ragout lol?
Leave out the spuds and double up on the turnips. Scouse is always better when it's left till next day anyway, and one of the things I've read about LCHF is that if you have rice or potatoes, chilled overnight and reheated next day they have much less effect on blood sugars.
The starch turns to resistant starch which we can't digest, but our gut bacteria can, so it acts as a prebiotic. It can only be warmed to get this effect, rather than reheated to hot food temperature. It works with pasta, too.
nutrition.org.uk/nutritions...
Thought I was seeing things at the mention of Scouse!
I use very few potatoes ~ just enough to thicken the stock a little then add nutritional yeast for flavour & extra thickening, extra leeks, onions & celery. chickpeas, & add cavolo nero or any dark leafy greens to my blind scouse. Not so much like my dad & grandparents made, but tasty & nutritious.
Sounds good to me, but you’re right, not sure my grandad would have been growing cavolo nero on his allotment 🤣
Don't think there were any 'plotments off Scotty Road!
Spring greens, kale, spinach chard are not so fancy, & the outer leaves of savoy are similar. Sauteed onion & potato with any of those is good for leftovers, & tasty cold.
Should I change my name to poshscouse??
I’ll be poshgreenplasticscouse. 🙃
Ok I’ll be gingerscouse :))
Avocado trees are huge trees that bear huge fruit... and Mmm Mmm so good.
Oh I just remembered, you can mash the avocado into the tuna with a bit of lime juice, as a bit of a substitute for tuna mayo!
Oh that does sound nice, ive been putting full fat mayo in my tuna, thats a nice luxury too! x
• in reply toCooper27
My, gotta try that.
Lytham• in reply to
A jar of full fat mayo is the first thing I raced out and got when starting lchf ! lol x
Same here. Just loving the full-fat mayonnaise and crème fraiche.
kK
Yummm ! I was loving it a bit too much and stopped losing weight so ive reigned it in a bit now, still a nice treat though! x
Oh, you're not the only one. I have to make sure I don't go mad. But a dollop of full-fat mayonnaise is a must with an otherwise blameless egg salad.
Oh have you tried the Cobb salad? Lush ! x
Thanks for the suggestion. I've taken a look at several low-carb recipes for Cobb salad, but am not fond of either chicken or bacon when they're cold, though I like them when they're hot. I'm quite happy with my plainish egg salads, to be honest.
Great youve got something youre happy with ! x
Thanks to all for the wonderful suggestions. Looking forward to something different!
Capers, olives, asparagus if in season or fine green beans.
Your version with walnuts sounds lovely!
I love tuna salads! I think it's a good idea to change it up and have it different ways. One way I like is with fresh good quality mozzarella ball torn up and mixed baby leaves with balsamic dressing. Delish!
I also like it with sliced spring onions, pickled red cabbage and leaves dressed with creamy dressing.
I sometimes get a tuna mayo salad from subway with gherkins, olives, chillies, tomato, peppers, lettuce cucumber and southwest dressing.
Nicoise is good too with green beans, olives, egg and leaves in lemon olive oil dressing
And I also love to fry up some tuna with cheese and pour the molten mix into lettuce cups yummmmmmm
I'm a tuna addict!
My favorite tuna salad:
In a bowl mix together:
2 cans of Tuna (drained)
Green Onions - Finely Chopped up (about 2-3 green onions)
White Onion - Finely Chopped up (about 1/2 a large onion) or 1 small.
Lemon Juice - Fresh squeezed from 2 lemons (no seeds please)
Salt (about 1/2 Tablespoon or to taste)
Hot Thai Chili Peppers - (2-3 peppers - Chopped up)
---- FYI: You can use hot chili paste, but it's not as good as the Thai peppers.
*Grated fresh coconut (grate it yourself, do not buy that sweet coconut they have in the packages in the store, it has sugar, and isn't the right flavor) not too much, make sure it's about 1/4 a cup or less.
* Buy a fresh, whole coconut, open it up, take out the coconut and grate it on a grater like you do for cheese, or nuts or lemon rind.
Coconut is optional, but very yum!
Mix well.
Refrigerate for about 3 hours.
Enjoy!
You can add sliced black olives if you want.
When I eat this, I enjoy it with lettuce like a lettuce wrap. Sometimes I sprinkle paprika on it.
You can also put it into a hard taco shell or use corn chips to scoop it up, if you like.
This is a "Kelaguen" style recipe. For more about "Kelaguen" see this link for more info. You can do this type of flavoring with any meats. Yum!
Beetroot anyone??
Squash is good.
All of the above, plus some sliced strawberries, yummy. Just had salmon and salad with strawberries. Nice with steak too.
Thinly sliced raw Brussel sprouts (completely different from cooked ones), 2 or 3 baby tomatoes, quartered, tiny amount thinly sliced red onion, sliced black olives, capers (in salt, rinsed), lemon juice, plenty of olive oil.
Cucumber will fit well. I like salads that look colourful, like this: essentials.bertolli.com/hea...
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