Keto grilled tuna salad with garlic dressing
Ingredients
- 2⁄3 cup 160 ml mayonnaise
- 2 tbsp 2 tbsp water
- 2 tsp 2 tsp garlic powder
- salt and pepper
- 2 2 eggeggs
- 8 oz. 230 g green asparagus
- 1 tbsp 1 tbsp olive oil
- ¾ lb 325 g fresh tuna, in slices
- 2 cups (4 oz.) 475 ml (110 g) leafy greens
- 2 oz. 55 g cherry tomatoes, wedges
- ½ (2 oz.) ½ (55 g) red onion, slicedred onions, sliced
- 2 tbsp 2 tbsp pumpkin seeds, roasted
- salt and pepper
Per serving
Instructions
- Combine ingredients for the garlic dressing. Set aside.
- Place the eggs in boiling water for 7-10 minutes. Cool in ice water for easier peeling.
- Cut the asparagus into lengths and quickly fry in a hot pan without oil or butter. Set aside.
- Brush the tuna with oil and fry or grill for a few minutes on each side. Season with salt and pepper generously.
- Add leafy greens, asparagus, peeled eggs cut in halves, tomatoes, and onion to a plate.
- Slice the tuna and distribute evenly over the salad. Pour over the dressing and sprinkle with pumpkin seeds.
Tip!
This dressing is as simple as it is delicious. Make a double batch and store it in the fridge. It keeps there for 5-6 days.
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