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.

schedule Prep (min)
20
whatshot Cook (min)
10
timer Total (min)
30
account_circle Servings
2
460 kcal
Par portion
34.0 g
Lipides
28.0 g
Protéines
4.0 g
Glucides nets
Ingredients
fresh tuna fillet or canned tuna in oil, drained fresh tuna fillet or canned tuna in oil, drained
fresh green beans, blanched fresh green beans, blanched
hard-boiled eggs hard-boiled eggs
cherry tomatoes (optional, small amount) cherry tomatoes (optional, small amount)
pitted black olives pitted black olives
olive oil olive oil
wine vinegar 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
Yes, use blanched asparagus for a similar texture.

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