If you’re a fan of tuna and Caesar salad, you’re in for a seriously tasty lunch. This Tuna Caesar Salad recipe brings everything we love about a classic Caesar salad-- creamy dressing, crisp texture, and savory Parmesan cheese-- with the extra protein punch of high-quality tuna patties.
It’s a great way to change up the usual, and turn canned tuna into delicious tuna patties that pair so well with those classic Caesar salad flavors.
This Caesar tuna salad will take your weekday lunch or light dinner to the next level!
You can use albacore tuna, skipjack tuna, or another variety. And yes, it has all the favorites: romaine lettuce, olive oil, fresh Parmesan, and creamy avocado.
Prefer store-bought Caesar dressing? Feel free to make the process even easier and use a keto-friendly Caesar salad dressing of choice. But I firmly believe that homemade dressing is always worth it.
why this recipe works
This tuna Caesar salad isn’t your average Caesar. It’s a next-level, flavor-packed upgrade that’s creamy, crispy, savory—and surprisingly easy to make.
You’ll fall in love with this great option for a satisfying light lunch or light dinner because:
- It’s packed with protein – Each serving includes crispy, golden-brown tuna patties made with albacore tuna, Parmesan cheese, Dijon mustard, and flaxseed meal. It’s a protein-rich tuna meal that actually fills you up and fuels your day.
- The texture – With crunchy romaine lettuce, creamy avocado, crispy tuna cakes, every bite is a satisfying contrast of textures and flavors.
- The dressing is ridiculously good – This homemade dressing features lemon juice, garlic, Parmesan, and just enough olive oil to bring it all together. Skip the store-bought Caesar dressing—this one is creamy, tangy, and lick-the-spoon good.
- It feels fancy but is secretly simple – Made with pantry staples like a can of tuna, avocado oil mayo, and scallions, it’s quick to prep and so much better than your average tuna salad.
- It’s meal-prep friendly – The tuna patties store well in an airtight container, making it a great recipe to prep ahead for weekday lunches or to top off a quick salad after work.
Looking for a low-carb, high-protein meal or shake up your usual routine of chicken Caesar salads? This Caesar tuna salad is a fun twist you’ll keep coming back to.
main ingredients
Here’s what gives this tuna caesar salad its bold flavor, creamy texture, and satisfying crunch. From crisp greens to protein-packed tuna, these key ingredients come together to create the perfect salad that’s anything but boring.
- High-quality canned tuna – I like Wild Planet or Safe Catch for clean, sustainably caught tuna. You'll mix it with egg and a few other low-carb baking staples to create a flavorful tuna patty.
- Romaine lettuce – crisp and sturdy, perfect for that classic Caesar crunch.
- Avocado oil mayo – creamy base for both the tuna patties and dressing.
- Parmesan cheese – adds that signature savory Caesar flavor.
- Lemon juice – brightens everything with a fresh, zesty punch.
the recipe
Packed with extra protein, healthy fats, and loaded with veggies, this tasty lunch is a great addition to your daily diet.
Whether you're tracking your daily value of nutrients or just want delicious meals that satisfy, this is a great recipe to bookmark or pin to your recipe card collection.
Add all of the dressing ingredients to a small bowl and whisk to combine.
Add the tuna, mayonnaise, egg, mustard, salt, pepper, garlic powder, almond flour, and flaxseed to a large bowl. Mix well, then fold in the chopped scallions, parsley, and ⅓ cup Parmesan.
Heat a large skillet over medium-high heat. Add some avocado oil or olive oil. Use an ice cream scoop to scoop out the tuna mixture. Place it in the skillet, then gently press down to flatten. Cook for 3-4 minutes or until a golden-brown crust forms on the bottom. Flip, then cook for another 3-4 minutes.
Toss the romaine into a large salad bowl. Drizzle with about ¼ cup of dressing, then toss to combine. Mix in the Parmesan cheese.
Serve portions of the salad with 1-2 tuna patties, the sliced avocado, and more Parmesan and dressing as desired. Sprinkle fresh-cracked black pepper on top of the salad before serving.
meal prep tips & serving ideas
- Store tuna patties and dressing in separate airtight containers in the fridge for up to three days.
- Serve as a side dish or full serving of food paired with a bowl of soup.
- Eat the patties warm or at room temperature with the salad on the side.
- Skip the patties altogether and use fresh fish like seared sides of fresh tuna steaks for a restaurant-style upgrade.
- Toss in cherry tomatoes, red onion, or bits of grilled asparagus for an extra summery vibe.
you might also love
- If you are craving pizza but minus the carbs, this pizza salad is perfect!
- Not a fan of tuna? Try my keto steak caesar salad instead.
- Keto chicken soup is another option for an easy lunch.
Tuna Caesar Salad (Keto, Low Carb)
Golden tuna patties are served on a crisp Caesar salad, all tossed in a healthy, homemade Caesar dressing. This easy recipe is a fun way to use canned tuna to create a low-carb, keto-friendly meal.
Ingredients
Salad and tuna patties
- 3, 4-ounce cans tuna, water drained
- 4 tablespoons avocado oil mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 2 tablespoons blanched almond flour
- 1 tablespoon flax seed meal
- 2 scallions, finely chopped
- 2 tablespoons chopped parsley
- ⅓ cup Parmesan cheese + ⅓ cup, divided
- 2 tablespoons olive oil
- 2-3 large romaine hearts, chopped into 1-inch pieces
- 1 sliced avocado
For the dressing
- 1-½ teaspoons minced garlic
- 1 anchovy, finely minced (optional)
- 1 teaspoon Dijon mustard
- 1 lemon, juiced
- ½ cup avocado oil mayonnaise (or ¼ cup mayo + ¼ cup Greek yogurt)
- 2-3 tablespoons olive oil
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Add all of the dressing ingredients to a small bowl and whisk to combine. Taste and add salt and pepper. Refrigerate until needed.
- Add the tuna, mayonnaise, egg, mustard, salt, pepper, garlic powder, almond flour, and flaxseed to a medium bowl. Mix well, then fold in the chopped scallions, parsley, and ⅓ cup Parmesan.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil or olive oil. Use an ice cream scoop (or ¼-cup measuring cup) to scoop out the tuna mixture. Place it in the skillet, then gently press down to flatten it. Cook for 3-4 minutes or until a golden-brown crust forms on the bottom. Flip, then cook for another 3-4 minutes. Transfer the tuna patties to a paper towel lined plate.
- Toss the romaine into a large salad bowl. Drizzle with about ¼ cup of dressing, then toss to combine. Mix in the Parmesan cheese and add more dressing if needed.
- Serve portions of the salad with 1-2 tuna patties, the sliced avocado, and more Parmesan and dressing as desired.
Notes
The tuna patties and salad can be stored separately in an airtight container. The tuna patties will last up to 4-5 days. The salad will last 1 day if tossed in the dressing.
You can easily meal prep the tuna patties and the dressing up to three days ahead of time.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 600Total Fat: 53gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 68mgSodium: 601mgCarbohydrates: 10gNet Carbohydrates: 4gFiber: 6gSugar: 2gProtein: 24g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!