Revisited Niçoise Salad

A low-carb version of the classic Niçoise salad: fresh or canned tuna, eggs, olives, crunchy green beans, and an olive oil vinaigrette.

Ingredients

fresh tuna fillet or canned tuna in oil, drained

fresh green beans, blanched

hard-boiled eggs

cherry tomatoes (optional, small amount)

pitted black olives

olive oil

wine vinegar

Instructions

1. Prepare the hard-boiled eggs: place in boiling water for 9 minutes, then cool and peel.
2. Blanch the green beans for 2–3 minutes in salted boiling water, then immediately plunge into ice water to preserve color and crunch; drain.
3. If using fresh tuna, sear quickly for 1–2 minutes per side in a hot skillet to keep it rare; otherwise, flake the canned tuna.
4. In a large salad bowl, combine the beans, tuna, olives, and tomatoes if using; cut the eggs into quarters and arrange them on top of the salad.
5. Whisk together the olive oil and vinegar, season, drizzle over the salad, and serve immediately.

Variants

• Add capers or anchovies for a saltier version; limit tomatoes to keep carbs low.

Tips

• Do not overcook the beans so they stay crunchy; prepare the vinaigrette just before serving.

FAQ