Parisian Style Tuna Salad

This Parisian Style Tuna Salad is the perfect healthy recipe for the new year. It’s fast, easy, and full of flavor. Provided you have hard-boiled eggs in your fridge (which you always should because they are a perfect snack IMO) you can have this healthy lunch or dinner on the table in under 10 minutes. This salad brings the flavors of the French Riviera to your dinner table. Feel free to add in whatever veggies you have in your kitchen. If you do not like tuna and the only tuna you ever had was canned in water please do yourself a favor and try a good quality oil-packed tuna. It tastes less fishy than the water-packed stuff, I will never go back! I like the brands in the pictures from Amazon below. This salad is satisfying and keeps you full yet light at the same time. Plus anything done in 10 minutes scores extra points in my book!

  • Buy your olives from the olive bar if your grocery has one, you only need a few and it will probably be cheaper to do that then buy a whole jar.
  • Buy the anchovy in a glass jar, then you can store them in the fridge and use as needed.

You can use your leftover anchovies in these recipes as well.

Creamy Herb Dressing

Grilled Chicken Ceasar Salad

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Table and a Chair is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program

There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.

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5 from 1 vote

Parisian Style Tuna Salad

Course Seafood, Soup and Salad
Cuisine Keto, Low Carb, Quick and Easy
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Calories 424

Ingredients

  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 4 cups mixed baby greens
  • 1/4 small red onion sliced thin
  • 8 ounces jarred artichoke hearts drained and rough chopped
  • salt and pepper
  • 1/4 cup nicoise olives black or kalamata will work as well, pitted and chopped
  • 2 anchovy fillet
  • 2 hardboiled eggs sliced
  • 1 5-7 ounce can oil packed tuna I like tonnino or genova brand

Instructions

  • In a bowl large enough to hold all the lettuce add the vinegar and a pinch of salt and pepper. Slowly whisk in the olive oil. Season with more salt and pepper as desired.
  • Drain the tuna but don’t press it dry, leave it coated with a little oil. Toss the lettuce, onions, and artichokes with the dressing and place on a serving platter. Scatter with olives, anchovy, sliced egg, and tuna.

Notes

Nutrition

Calories: 424kcal | Carbohydrates: 10g | Protein: 29g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 228mg | Sodium: 797mg | Potassium: 229mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5050IU | Vitamin C: 45.4mg | Calcium: 110mg | Iron: 6.3mg

7 Comments

  1. I quite literally just tried this tuna last week, after years of being trained for “low fat” eating, finally having tuna in oil, my world was changed. I am converted, and your recipe is another delicious way to enjoy it!

  2. Reading your recipe, bring me back with memory to some beautiful summer spent in Cote d’Azur and Provence in France. I had tons of salads like that, and tuna is one of my favorite ingredients for salads, that I prefer without any dressing, except for EVO.

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