Tuna Nicoise Salad

Charred Vegetable Tuna Niçoise Salad with Creamy Kefir Dressing

This low-carb Charred Vegetable Tuna Niçoise is packed with protein and bold Mediterranean flavours. Featuring smoky blistered veggies, briny olives, and a tangy, creamy kefir dressing, it's a fresh and effortless take on a French classic.

Serves: 4 Prep time: 15 minutes Cook time: 15 minutes

Ingredients

• 200g green beans, trimmed
• 1 bunch spring onions (scallions), trimmed and cut into lengths
• 2 tsp olive oil, divided
• 200g cherry tomatoes, halved
• Freshly ground black pepper
• 100ml kefir (plain, unsweetened)
• ½ tsp mustard powder
• 1 tbsp white wine vinegar or cider vinegar
• Sea salt, to taste

For assembly:

• 1 large head romaine or cos lettuce, leaves separated
• 2 x 160g cans tuna in spring water or olive oil, drained and flaked
• 100g black olives (pitted, such as Kalamata)
• 4 hard-boiled eggs, peeled and quartered

Instructions

• Preheat and blanch the vegetables. Heat the grill (broiler) to high. Bring a small pan of water to a boil. Add the green beans and spring onions, blanch for 4 minutes until just tender but still crisp. Drain immediately and rinse under cold water or pat dry thoroughly with a clean towel to remove excess moisture.
• Grill the vegetables. In a bowl, toss the blanched green beans and spring onions with 1 tsp olive oil. Transfer to a large baking tray. Place the halved cherry tomatoes cut-side up on the same tray. Season everything generously with freshly ground black pepper (and a pinch of salt if desired). Grill for 10 minutes, until the vegetables start to soften, blister, and char lightly at the edges. Remove from the grill and allow to cool slightly for a few minutes—this helps the flavors meld.
• Prepare the dressing. Meanwhile, in a small bowl or jug, whisk together the kefir, remaining 1 tsp olive oil, mustard powder, vinegar, and a pinch of salt and black pepper until smooth and creamy. Taste and adjust seasoning as needed—the dressing should be tangy and pourable.
• Assemble and serve. Arrange the lettuce leaves on shallow bowls or plates as a base. Scatter over the flaked tuna, black olives, and quartered eggs. Pile the warm charred green beans, spring onions, and tomatoes on top. Drizzle generously with the kefir dressing just before serving to keep everything fresh and vibrant.

Tips

• The slight char from grilling adds a smoky depth that elevates this classic Niçoise-inspired salad.
• Kefir provides a lighter, probiotic-rich alternative to traditional mayonnaise-based dressings—yogurt can substitute if unavailable.
• For extra protein or variety, add anchovies or swap canned tuna for seared fresh tuna steaks.
• This healthy, no-cook assembly makes it perfect for quick lunches or light dinners. Enjoy chilled or at room temperature!