Keto Tuna Nicoise Salad with Dijon Dressing

Dive into a refreshing taste of the French Riviera with a keto twist. This Keto Tuna Nicoise Salad with Dijon Dressing offers a symphony of flavors and textures, combining flaky tuna, crisp greens, and a tangy dressing, while keeping your macros in check.

Course Lunch

Cuisine French

Keyword dijon dressing, french keto recipe, Keto Lunch, keto tuna nicoise salad, Low-Carb Salad

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 380kcal

Equipment

Grill
Salad bowl
Whisk
Cutting board
Knife

Ingredients

4 (6 oz each) Tuna steaks 170g each
2 tablespoons Extra-virgin olive oil 30ml
8 cups Romaine lettuce, torn ~200g
4 Hard-boiled eggs, peeled and quartered
1 cup Cherry tomatoes, halved ~150g
2 cups Green beans, trimmed and blanched ~240g
½ cup Black olives, pitted and halved ~60g
1 medium Cucumber, sliced ~200g
⅓ cup Extra-virgin olive oil for the Dijon Dressing, 80ml
3 tablespoons Apple cider vinegar for the Dijon Dressing, 45ml
2 tablespoons Dijon mustard for the Dijon Dressing, 30ml
1 clove Garlic, minced for the Dijon Dressing
Salt and pepper to taste for the Dijon Dressing

Instructions

Begin by preheating the grill to medium-high heat.
Brush the tuna steaks with olive oil and season with salt and pepper. Place the tuna on the grill and cook for 2-3 minutes per side for medium-rare, or until the desired doneness is reached.
As the tuna cooks, prepare the salad base by arranging the torn romaine lettuce on a large platter or in a salad bowl.
Scatter the quartered hard-boiled eggs, halved cherry tomatoes, blanched green beans, pitted black olives, and sliced cucumber over the lettuce.
In a small bowl, whisk together the ingredients for the Dijon dressing until emulsified.
Once the tuna is grilled to your preference, remove it from the grill and let it rest for a few minutes before slicing it against the grain into 1/2-inch thick slices.
Arrange the tuna slices on top of the prepared salad.
Drizzle the Dijon dressing over the entire salad and gently toss to combine.
Serve the salad immediately, or refrigerate until ready to serve.

Notes

This salad is a complete meal on its own, but if you're looking to add more fat to your macros, consider adding a sliced avocado or some crumbled feta cheese. The Dijon dressing can be made ahead of time and stored in the refrigerator for up to one week. For a picnic or potluck, pack the components separately and assemble just before serving to maintain freshness and texture.

Nutrition