Keto Tuna Salad Cups
Prep Time:
20 minutes
Cook Time:
0 minutes
Serves:
8 servings
Nutrition:
Servings
Ingredients
4 large eggs
4 bacon strips
1/3 c olive or avocado oil mayonnaise
2 Tbls sour cream
1/4 tsp lemon zest plus 1 Tbls lemon juice
1 stalk of celery thinly sliced
2 (5 oz) cans tuna packed in oil (2 Tbsp oil reserved then drained)
2 scallions sliced
1 medium tomato halved & cut into 8 slices
16 leaves of Bibb lettuce
Salt & pepper
Preparation
Step 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.
Step 2 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.
Step 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.
Step 4
Sprinkle the tomato slices with salt and pepper. Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.
NUTRITIION
1 serving: 250 calories, 20 g fat, 5 g saturated fat, 125 mg cholesterol, 380 mg sodium, 4 g carbohydrates, 1 fiber, 14 protein, 2 g sugar.