Tuna, Pancetta and Mozzarella Salad

About

This delicious Keto salad is packed with protein, fats and flavor, helping to keep you satiated between meals. Our low carb salad is prepared with diced pancetta, tender baby spinach, sweet red onion, cucumber, flaked tuna, creamy mozzarella, fragrant fresh basil and salty olives. The salad is finished with a drizzle of olive oil and lemon juice to serve.

Is Fish Good for a Keto Diet?

Fish is a great low carb source of protein and can also be a good source of healthy fats. Certain fish such as salmon, mackerel and sardines are ideal for boosting your daily fats and also contain good amounts of omega 3 fatty acids. Fish can however, be expensive, making canned tuna a great budget-friendly way to add protein to your low carb lunches and dinners. You can purchase canned tuna in brine, water or oil. We recommend opting for tuna in olive oil to add extra fats and flavor to your dish.

Can I Make This Dairy-Free?

We have added mozzarella chunks to our Keto salad. If you would prefer to make the recipe dairy-free, you can omit the mozzarella and add some sliced tomatoes for extra freshness and flavor. If you would like to add a dairy-free cheesy flavor to the recipe, you can sprinkle the dish with some nutritional yeast flakes. Please be sure to adjust your macros to account for any changes made to the recipe.

Ingredients

10 pieces kalamata style organic whole black olives
3 ½ oz diced pancetta
3 ½ oz mozzarella cheese, whole milk
3 ½ oz canned tuna
2 ½ tablespoon extra virgin olive oil
2 cup baby spinach
2 tablespoon basil
½ cup cucumber
½ small red onion
½ tablespoon lemon juice

Instructions

Heat 1/2 tablespoon of the olive oil in a skillet over a medium/high heat. Add the diced pancetta. Cook the pancetta through completely. It should be golden brown all over. Remove from the skillet with a slotted spoon and set to one side.
Add the baby spinach to a large salad/serving bowl. Thinly slice the onion and dice the cucumber. Add the onion and cucumber to the bowl and toss to combine.
Roughly tear the mozzarella and add to the salad bowl. Flake in the tuna and scatter over the cooked pancetta. Mix to combine.
Drizzle the remaining olive oil and lemon juice over the salad. Roughly chop the olives and the basil. Scatter the basil and olives over the salad to serve.