Tuna niçoise salad
A composed salad, not a tossed one — everything is laid out in its own group and dressed where it sits, so the anchovy dressing hits the beans and the egg differently.
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Ingredients
For the whole dish · serves 2
- Tuna steaks11 oz
- Eggs2
- Olive oil2½ tbsp
- Green beans3½ oz
- Black olives1½ oz
- Cherry tomatoes3 oz
- Anchovy fillets in oilfour, two mashed into the dressing
- Red wine vinegar and Dijona tablespoon and a teaspoon
- Little gem lettucetwo heads, leaves separated
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
+4g net · 135 kcal · 20 min · together 10g net, 645 kcal
Method
6 steps · 25 minutes
- Boil the eggs 7 minutes for a yolk that is set at the edge and still dark in the middle, then cool them in iced water.
- Blanch the beans 3 minutes and drop them straight into the same iced water. Left to cool in air they go khaki.
- Sear the tuna 90 seconds a side over the highest heat you have and leave it raw in the middle.
- Mash two anchovies with the vinegar and mustard, then whisk the oil in.
- Lay everything out in groups rather than tossing it, and dress each group where it sits.
- Slice the tuna against the grain at the last second. Cut early, the cut faces go gray and dry.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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