Tuna Niçoise Salad

Why This Is Strictly Keto

The classic French salad is usually built on boiled potatoes; here they’re left out entirely. What remains — olive-oil-packed tuna, green beans, eggs, tomatoes, radishes, olives and capers with a lemon-Dijon vinaigrette — is all whole, low-carb food.

Ingredients

Salad

• 8 ounces green beans, trimmed
• 4 large eggs
• 2 cans (5 ounces each) tuna packed in olive oil, drained
• 1 cup cherry tomatoes, halved
• 6 radishes, quartered
• ½ cup Kalamata olives, pitted
• 2 tablespoons capers, drained

Lemon-Dijon Vinaigrette

• ¼ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Instructions

1. Cook the eggs: Lower the eggs into boiling water and cook for 9 minutes. Transfer to ice water, cool, peel, and quarter.

2. Blanch the green beans: In the same pot, boil the beans for 3–4 minutes until crisp-tender. Drain and plunge into ice water, then drain well.

3. Make the vinaigrette: Whisk the olive oil, lemon juice, mustard, thyme, salt and pepper together in a small bowl.

4. Arrange the salad: On a large platter, arrange the green beans, eggs, tuna, tomatoes, radishes and olives in separate sections.

5. Dress and serve: Scatter the capers over the top, drizzle with the vinaigrette, and serve right away.

Nutritional Info (per serving, approximate)

Tips

• Tuna packed in olive oil is more tender and flavorful than water-packed; chunk it with a fork rather than mashing.
• Ice-water baths keep the green beans bright green and stop the eggs from overcooking.
• Arranging the ingredients separately rather than tossing keeps everything crisp and lets everyone build their own plate.