Buffalo Tuna Salad (Paleo, Whole30)

Buffalo-style tuna salad in lettuce cups on a plate.

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This Buffalo Tuna Salad adds a fun, tangy twist to the classic version. It's fast and easy to make and can be customized so many ways. Plus it's gluten-free, low carb, keto, Paleo and Whole30 friendly.

Prep Time10

Cook Time0

Total Time10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 341kcal

Author: Don Baiocchi

Ingredients

4 (5 oz.) cans of tuna, no salt added drained
½ cup mayonnaise (avocado oil mayo for Paleo/Whole30)
3 tablespoons Dijon or grainy mustard
2 tablespoons hot sauce I recommend Frank's RedHot original
1 teaspoon dried parsley
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
½ cup diced celery
¼ cup diced red onion
for serving: bread, toast, wraps lettuce cups

Instructions

In a large mixing bowl, add the drained tuna, mayonnaise, mustard, hot sauce, parsley, salt and pepper and mix with a fork, breaking up the large chunks of tuna.
Stir in the celery and onion. Taste and adjust seasoning, then serve.

Notes

For low carb/keto/Paleo/Whole30: Check ingredient labels and serve in lettuce cups. See post for more details.

Substitutions

You can use the same amount of canned chicken to turn this into a Buffalo Chicken Salad.

Use whatever hot sauce you like - just be sure to taste as you add it so you get the flavor exactly right.

You can use the same amount of diced shallots or thinly sliced green onions in place of the red onion. Or you could use 2 tablespoons thinly sliced chives.

Make ahead

You can store this in the fridge for up to 5 days.

Freezer info

I do not recommend freezing this.

Nutrition