Grilled tuna salad with garlic dressing

Celebrate spring with a crisp, pretty salad topped with grilled tuna. Our creamy garlic dressing pulls it all together. It's simple to make so you can enjoy a tasty keto meal AND the warm sunshine!
Celebrate spring with a crisp, pretty salad topped with grilled tuna. Our creamy garlic dressing pulls it all together. It's simple to make so you can enjoy a tasty keto meal AND the warm sunshine!
USMetric
2 servingservings

Ingredients

  • 2 2 eggeggs
  • 8 oz. 225 g green asparagus
  • 1 tablespoon 1 tablespoon olive oil
  • ¾ lb 350 g fresh tuna, in slices
  • 4 oz. 110 g leafy greens
  • 2 oz. 50 g cherry tomatoes
  • ½ ½ red onionred onions
  • 2 tablespoons 2 tablespoons pumpkin seeds
  • salt and pepper
Garlic dressing
  • 23 cup 150 ml mayonnaise
  • 2 tablespoons 2 tablespoons water
  • 2 teaspoons 2 teaspoons garlic powder
  • salt and pepper

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Combine ingredients for the garlic dressing. Set aside.
  2. Place the eggs in boiling water for 7-10 minutes. Cool in ice water for easier peeling.
  3. Cut the asparagus into lengths and quickly fry in a hot pan without oil or butter. Set aside.
  4. Brush the tuna with oil and fry or grill for a few minutes on each side. Season with salt and pepper generously.
  5. Add leafy greens, asparagus, peeled eggs cut in halves, tomatoes and thinly sliced onion to a plate.
  6. 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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