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6 g | 4 servings | preparation time 20 minutes | cooking time 15 minutes

What’s a great dish for a hot summer night? A cool salad. This keto recipe combines hardboiled eggs, canned tuna, sliced tomatoes and crisp, fresh zucchini zoodles in a mayonnaise sauce. It’s refreshing and satisfying, with plenty of protein and only 6 g of carbs.

Ingredients

  • 4 large eggs
  • 425 g canned tuna in water, drained
  • 175 ml mayonnaise
  • 2 tsp onion powder
  • 175 g tomatoes, diced
  • 2 tbsp olive oil
  • 600 g zucchini, or ready made zucchini noodles
  • ground black pepper and salt, to taste

Nutrition

Ketogenic low carb

Per serving

  • Net carbs: 4 % (6 g)
  • Fiber: 2 g
  • Fat: 73 % (46 g)
  • Protein: 24 % (33 g)
  • kcal: 576

We don’t recommend counting calories. Here’s why.Nutritional information based on the USDA National Nutrient Database.

Instructions

  1. Carefully put the eggs in a pot with boiling water with a big spoon. Add a pinch of salt to the water for easier peeling. Cook for 5-6 minutes for soft-boiled eggs, 6-8 minutes for medium, and 8-10 minutes for hard-boiled eggs. Transfer the eggs to a bowl of cold water to cool, for 2-5 minutes. Peel the eggs, slice each in half, and set aside.
  2. Mix the tuna, mayo, and onion powder in a medium-sized bowl. Add salt and pepper to taste.
  3. Create zucchini spirals using a spiralizer, or make thin strips, using a potato peeler. Toss the zoodles in a bowl together with olive oil, salt, and pepper.
  4. For serving, divide the zoodles onto plates, and top with the tuna, diced tomatoes, and eggs. Enjoy right away.