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4.75 from 4 votes

Tuna Salad with Fennel, Preserved Lemon, Capers, and Dill

This is a variation of a traditional tuna salad. Preserved lemon and fennel give it some more complex notes. Capers replace the more usual pickle relish. Use whatever herbs you like and serve this salad in endive cups for a simple, no-cook, dairy-free keto meal.
Course Main Course
Cuisine American
Keyword dairy-free, no-cook, nut-free, salad, tuna
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 422kcal
Author Jenny Ross

Ingredients

  • 12 ounces canned tuna drained
  • 1/3 cup mayonnaise up to 1/2 cup if desired
  • 3 tablespoons capers roughly chopped
  • 1/2 teaspoon dried dill weed
  • 2 tablespoons preserved lemon finely chopped
  • 1/4 fennel bulb finely sliced and then roughly chopped
  • 1 green onions sliced
  • 2 tablespoons parsley fresh, finely chopped
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste

Instructions

  • Stir together all ingredients. Taste and adjust seasoning, spices, and mayonnaise to your liking, and serve.

Nutrition

Calories: 422kcal | Carbohydrates: 4g | Protein: 35g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 1009mg | Potassium: 448mg | Fiber: 2g | Sugar: 1g | Vitamin A: 533IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 4mg