Diet & Weight Magazine

Grilled Tuna Salad with Garlic Dressing

By Dietdoctor @DietDoctor1

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 a tasty keto meal AND the warm sunshine!


  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.


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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