Tuna salad meets BLT in this keto-friendly mashup. Hang on to that oil in the tuna can for a flavor bonus. Ingredients 4 large eggs 4 strips bacon 1/3 cup olive or avocado oil mayonnaise 2 tablespoons sour cream 1/4 teaspoon lemon zest plus 1 tablespoon lemon juice 1 stalk celery, thinly sliced Two 5-ounce cans tuna packed in olive oil, 2 tablespoons of the oil reserved and the rest drained 2 scallions, sliced Kosher salt and freshly ground black pepper 1 medium tomato, halved and cut into 8 slices 16 leaves Bibb lettuce Directions Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces. Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed. Sprinkle the tomato slices with salt and pepper. Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg. Like, share and follow for more great recipes and health tips. #tiktokcreatorsearchinsightsincentive #HealthyEating #recipesoftiktok #ahealthieryou #tunasalad - @ahealthieryou2