March 31 2018 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Keto grilled tuna salad with garlic dressing
A crisp and pretty salad topped with grilled tuna and topped with our creamy garlic dressing. This salad is simple to pull together so you can enjoy a tasty keto meal AND a bit of sunshine on your lunch break.
USMetric
servingservings
Ingredients
Garlic dressing
- 2⁄3 cup 160 ml mayonnaise
- 2 tbsp 2 tbsp water
- 2 tsp 2 tsp garlic powder
- salt and pepper
Tuna and egg salad
- 2 2 eggeggs
- 8 oz. 230 g green asparagus
- 1 tbsp 1 tbsp olive oil
- ¾ lb 325 g fresh tuna fillet, in slicesfresh tuna fillets, 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
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www.dietdoctor.com
Making low carb simple
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.
- Remove the tough, lower part of the asparagus and cut spears in half lengthwise.
- Brush the tuna with oil and fry or grill for 2-3 minutes on each side along with the asparagus, or until tuna is cooked to your desired temperature. Season with salt and pepper generously.
- Add leafy greens, peeled eggs cut in halve, 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 will keep for 5-6 days.
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