This salad is as good if not better than the way it looks! Fresh grilled tuna on a bed of greens with onion, cherry tomatoes, and hard-boiled eggs. For added texture and flavor, we sprinkle chopped walnuts and drizzle with a garlic dressing. This is one packed salad!
The fresh grilled tuna is a great alternative to canned tuna, bringing a delicious flavor that you just can’t get from a can. With a good amount of fat and protein in this keto salad, it will help you to stay fuller for hours to come. This is a great meal for lunch or dinner!
Yields 2 servings of Keto Grilled Tuna Salad
The Preparation
- 2 large egg
- 8 ounce asparagus spears
- 1 tablespoon olive oil
- 8 ounce fresh tuna
- 4 ounce spring mix
- 2 ounce cherry tomatoes
- 1/2 medium red onion
- 2 tablespoon walnuts, chopped
- 1/2 cup mayonnaise
- 2 tablespoon water
- 2 teaspoon garlic powder
- Salt and pepper to taste
The Execution
1. Gather and prep all ingredients.
2. In a bowl, put together mayonnaise, water, garlic powder, and salt and pepper to make the dressing. Stir until combined well and set aside.
3. Boil the eggs for about 8-10 minutes. When cooled, peel and slice in half.
4. Wash and cut the asparagus into equal lengths. Fry the asparagus in a pan by itself.
5. Equally pour the olive oil on both sides of the fresh tuna and fry for 3-5 minutes on both sides. Season the tuna with salt and pepper, to taste.
6. On a plate, place the leafy greens, cherry tomatoes (cut in half), onion, and eggs.
7. Cut the grilled tuna into slices and place on top. Pour the dressing on top of the salad and sprinkle the chopped walnuts on top of that.
This makes a total of 2 servings of Grilled Tuna Salad. Each serving comes out to be 743 calories, 58.4g fat, 9.8g net carbs, and 40.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2.00 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 8.00 ounce asparagus spears | 45 | 0.3 | 8.8 | 4.8 | 4 | 5 |
| 1.00 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 8.00 ounce Fresh Tuna | 247 | 1.1 | 0 | 0 | 0 | 55.3 |
| 4.00 ounce Spring Mix | 32 | 0.5 | 5.9 | 2.3 | 3.6 | 2.5 |
| 2.00 ounce cherry tomatoes | 10 | 0.10 | 2.20 | 0.70 | 1.50 | 0.50 |
| 0.50 medium red onion | 21 | 0.1 | 4.8 | 0.7 | 4.1 | 0.6 |
| 2.00 tablespoon walnuts | 85 | 8.5 | 1.8 | 0.9 | 0.9 | 2 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.50 cup mayonnaise | 748 | 82.3 | 0.6 | 0 | 0.6 | 1.1 |
| 2.00 tablespoon water | 0 | 0 | 0 | 0 | 0 | 0 |
| 2.00 teaspoon garlic powder | 21 | 0.1 | 4.6 | 0.6 | 4 | 1.1 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1486 | 116.9 | 29.5 | 9.8 | 19.7 | 81.9 |
| Per Serving (/2) | 743 | 58.45 | 14.75 | 4.9 | 9.85 | 40.95 |
Grilled Tuna Salad with Garlic Dressing
Ingredients
- 2 large egg
- 8 ounce asparagus spears
- 1 tablespoon olive oil
- 8 ounce fresh tuna
- 4 ounce spring mix
- 2 ounce cherry tomatoes
- ½ medium red onion
- 2 tablespoon walnuts chopped
- ½ cup mayonnaise
- 2 tablespoon water
- 2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Gather and prep all ingredients.
- In a bowl, put together mayonnaise, water, garlic powder, and salt and pepper to make the dressing. Stir until combined well and set aside.
- Boil the eggs for about 8-10 minutes. When cooled, peel and slice in half.
- Wash and cut the asparagus into equal lengths. Fry the asparagus in a pan by itself.
- Equally pour the olive oil on both sides of the fresh tuna and fry for 3-5 minutes on both sides. Season the tuna with salt and pepper, to taste.
- On a plate, place the leafy greens, cherry tomatoes (cut in half), onion, and eggs.
- Cut the grilled tuna into slices and place on top. Pour the dressing on top of the salad and sprinkle the chopped walnuts on top of that.
