A good tuna salad makes a quick and easy lunch, but it doesn’t have to be boring! Since I’m eating Keto, I am not using sugary pickle relish, so my version is more savory. And yummy capers are the star of the show here! 

I’ve listed the ingredients I use below but didn’t include measurements on purpose. That’s because everyone has their own preference for how wet or dry they like their tuna salad. 

Personally, I enjoy tasting the tartness of the capers, which makes the tuna flavor milder, so I adjust the ingredients to suit my taste. I encourage you to experiment, find what you like, and write it down for future reference. For my preference, I typically add about 2 teaspoons of capers per 8-ounce can of tuna. 

 Make sure to break up the tuna well with a fork before you begin to add the other ingredients. Slowly add your mayo, mixing well until you get to the desired consistency. Adding too much mayo, in the beginning, can make for a disappointing final product.

Also, if you decide to use store-bought mayo instead of making your own, be sure to add freshly squeezed lemon to the recipe! I also suggest you read your labels and find one that does not include using any of the “bad oils.” 

One option I recommend is Primal Kitchen, since it uses Avocado Oil instead of Canola or Soybean oil like most on the market. Costco usually carries a decent avocado oil-based mayo too, but the brands sometimes change.