Keto Mediterranean Tuna Niçoise Salad with Olive Oil Vinaigrette

Lunch 15 mins 502 kcal
Keto Mediterranean Tuna Niçoise Salad with Olive Oil Vinaigrette
Calories
502 kcal
Net Carbs
5gg
Fats
29gg
Protein
48gg

"Imagine a sun‑kissed lunch that transports you straight to the French Riviera while keeping you deep in ketosis. This Keto Mediterranean Tuna Niçoise Salad blends flaky tuna, crisp green beans, briny Kalamata olives, and creamy hard‑boiled eggs—all tossed in a bright lemon‑olive oil vinaigrette that sings with fresh parsley and a hint of Dijon. The salad is not only a feast for the eyes with its vivid colors, but it also delivers a perfect macronutrient balance: high healthy fats, moderate protein, and under five grams of net carbs per serving, making it an ideal midday fuel for low‑carb enthusiasts. Prep is a breeze—just blanch the beans, boil the eggs, and whisk together the vinaigrette. For extra richness, add a few avocado slices or a sprinkle of feta. Serve on a bed of mixed greens or enjoy as a standalone plate. This recipe is SEO‑friendly, quick to assemble, and perfect for meal‑prep, ensuring you stay satisfied and energized without breaking your keto goals."

Ingredients

Instructions

1

Bring a pot of salted water to a boil, add green beans and cook 3‑4 minutes until bright green and tender-crisp; drain and shock in ice water.

2

Place eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let sit 10 minutes; peel and quarter.

3

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice, parsley, salt, and pepper to create the vinaigrette.

4

In a large mixing bowl combine drained tuna, blanched green beans, sliced olives, cherry tomatoes, capers, and red onion.

5

Drizzle the vinaigrette over the salad and toss gently to coat evenly.

6

Divide the salad onto two plates, top each with two egg quarters, and serve immediately.

Prep

Gather Ingredients

2 (5 oz) cans tuna in olive oil, drained
4 large eggs
8 oz fresh green beans, trimmed
1/2 cup pitted Kalamata olives, sliced
1/4 cup cherry tomatoes, halved
2 tbsp capers, drained
1/4 cup red onion, thinly sliced
2 tbsp extra‑virgin olive oil (for vinaigrette)
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp fresh lemon juice
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper to taste
Instructions

Step by Step

1

Bring a pot of salted water to a boil, add green beans and cook 3‑4 minutes until bright green and tender-crisp; drain and shock in ice water.

2

Place eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let sit 10 minutes; peel and quarter.

3

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice, parsley, salt, and pepper to create the vinaigrette.

4

In a large mixing bowl combine drained tuna, blanched green beans, sliced olives, cherry tomatoes, capers, and red onion.

5

Drizzle the vinaigrette over the salad and toss gently to coat evenly.

6

Divide the salad onto two plates, top each with two egg quarters, and serve immediately.