Keto Tuna Nicoise Salad
How to Make It
Step 1
Trim the ends from the romaine lettuce. Slice the lettuce into thin strips. Place the lettuce into a bowl and rinse it well with water. Place the lettuce in a salad spinner and spin the lettuce dry. Place the lettuce on an oval platter.
Step 2
Bring two small saucepans of water to a boil (one for the hard-boiled eggs and one for the green beans). Once the water is boiling, gently lower the eggs. Set a timer for 7 minutes. This length of time will yield hard-boiled eggs with jammy centers. If you like more cooked yolks, cook for 8-9 minutes.
Step 3
Once the time has passed, drain out the boiling water and add in ice. Fill the pot to the top with cold water. Allow the eggs to cool in the ice water until chilled. This will help the shells come off easily. Set aside for now.
Step 4
Place the green beans in the other pot of boiling water. Cook for 2 minutes. Shock them in ice water in the same way you did the eggs; just don’t allow them to sit in the water for longer than they need, or they will absorb water and lose flavor.
Step 5
Remove the green beans from the pot with a slotted spoon and place them in opposite corners on the platter on top of the shredded lettuce. The photo shows an example of how plating should look.
Step 6
Boil the cauliflower florets in the same pot as the green beans. Cook them for two minutes. Shock them in ice water, just like the green beans. Place them on the salad next to the green beans.
Step 7
Slice the cherry tomatoes in half. Slice the green olives in half as well. Place the sliced tomatoes and green olives next to the cauliflower florets.
Step 8
Drain the cans of wild tuna and place them on top of the salad. Peel the hardboiled eggs under cool water. Slice them in half and place them on top of the salad next to the tuna.
Step 9
Mix together the vinaigrette ingredients, including the red wine vinegar, olive oil, grated garlic, dijon mustard, herbs de Provence, 1 teaspoon of sea salt, and ⅛ teaspoon of black pepper.
Step 10
Sprinkle the entire salad with freshly chopped parsley. Serve chilled with the vinaigrette. Enjoy!
Ingredients
- Romaine lettuce – 8 oz
- Green beans – 4 oz
- Egg – 4 large
- Cauliflower, raw – 4 oz
- Cherry tomato – 0.5 cup
- Green olives – 15 large
- Canned tuna – 8 oz
- Black pepper – 0.25 tsp
- Coarse Kosher Salt – 0.25 tsp
- Red Wine Vinegar – 0.25 cup
- Extra virgin olive oil – 0.25 cup
- Garlic – 1 clove
- Dijon mustard – 2 tsp
- Herbs De Provence – 0.25 tsp
- Salt, sea salt – 1 tsp
- Black pepper – 0.25 tsp
- Parsley – 2 tsp