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prep time
15 min
cook time
20 min
ready time
35 min
Best Low-Carb Mediterranean Tuna Salad
This healthy tuna salad is a beautiful addition to your Low-Carb Mediterranean recipes. Tuna steaks are seasoned with traditional Mediterranean garlic and rosemary mixture and baked until perfectly tender and flaky. We added plenty of fresh veggies to complete the rich flavor of this low-carb Mediterranean salad and served everything with our favorite Dijon and parsley dressing. You can adjust the amount of herbs according to your taste or add some extra olive oil before serving. This salad is best when served immediately while still fresh, but you can store the leftovers for a few days. Garnish the prepared salad with fresh Mediterranean herbs and some wedges. Enjoy!
How do you customize this recipe?
This colorful salad can be easily customized by adding some other fresh or roasted veggies, olives, or your favorite cheese. You can prepare your favorite low-carb dressing or season everything with salt and olive oil. This salad would also be perfect with canned tuna or some baked salmon.
How do you store the leftovers?
Store the leftovers in air-tight containers and refrigerate for a few days. To keep the ingredients fresh, store the dressing in a separate container.
Net Carbs
6.7 g
Fiber
3.8 g
Total Carbs
10.5 g
Protein
32.5 g
Fats
38 g
508 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Parsley
10 g
Dijon mustard
2 tsp
Sherry Vinegar
1 tbsp
Garlic
1 clove
Extra virgin olive oil
0.25 cup
Salt
0.25 tsp
Tuna
540 g
Salt, sea salt
0.25 tsp
Rosemary, dried
0.5 tsp
Garlic
1 clove
Extra virgin olive oil
0.25 cup
Salad greens
170 g
Cherry tomato
100 g
Onion
50 g
Quartered Marinated Artichoke Hearts
120 g
Cucumber
100 g
Red pepper
40 g
Feta cheese
100 g
Recipe Steps
steps 5
35 min
Step 1
Finely chop the parsley. Peel and mince the garlic. Add the parsley, mustard, vinegar, garlic, ¼ cup of olive oil, and ¼ tsp of salt to a bowl. Mix well to combine. Set it aside.Step 2
Preheat the oven to 180°C (355°F). Line a baking tray with parchment paper. Finely chop the rosemary. Peel and finely chop the remaining garlic clove. Wash and pat dry the tuna. Brush each piece with the remaining olive oil and sprinkle with dried rosemary, garlic, and the remaining salt. Bake for 15-20 minutes.Step 3
Meanwhile, roughly chop the greens, tomatoes, onion, and pepper. Slice the cucumber and cut the artichokes into smaller pieces. Add to a bowl.Step 4
Remove the tuna from the oven and cool to room temperature. Crumble the cheese. Chop the tuna into smaller pieces and add to a bowl. Top with cheese and the prepared dressing. Mix well to combine.Step 5
Transfer the salad to serving plates. Garnish with some fresh herbs and lime wedges. Optionally, add more salt or black pepper to taste. Enjoy!
