INGREDIENTS:

DRESSING

• ½ cup lemon juice
• ¾ cup MCT oil
• 1 medium shallot, minced
• 1 tbsp. minced fresh thyme leaves
• 2 tbsp. minced fresh basil leaves
• 2 tsp. minced fresh oregano leaves
• 1 tsp. Dijon mustard
• ½ tsp Celtic sea salt
• ¼ teaspoon freshly ground black pepper

SALAD

• 2 to 3 cans of tuna (or 2 seared tuna steaks, 8 oz each)
• 6 hard-boiled eggs, peeled and quartered
• 1 avocado, peeled and sliced into chunks
• 2 heads of red leaf lettuce, washed and torn into bite-sized pieces
• 3 small tomatoes, sliced
• 8 oz. green beans, stem ends trimmed and each bean halved crosswise
• ¼ cup olives
• 2 tablespoons capers, rinsed

Optional:

• 1 can or more of anchovies

DIRECTIONS:

1. If using tuna steaks, marinate in MCT oil for an hour. Heat a grill or large skillet on medium-high heat. Cook the steaks for 1 to 3 minutes on each side until seared or until desired color.
2. To make the dressing, whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in a medium bowl. Season to taste with salt and pepper, then set aside.
3. Toss lettuce with ¼ cup dressing in a large bowl until coated. Arrange the lettuce on a serving platter. Coat the tuna with dressing. Mound tuna in the center of the lettuce.
4. Bring a pot of water to a boil, then add a tablespoon of salt and the green beans. Cook until tender, but crisp, for 3 to 5 minutes. Drain the beans and rinse them with very cold water.
5. Dry the beans well and toss with 3 tablespoons of dressing (salt and pepper to taste). Arrange beans in a mound at the edge of the lettuce bed.
6. Place the hard-boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with the remaining 2 tablespoons of dressing, then sprinkle the entire salad with capers (if using). Serve immediately. Makes 6 servings.
NUTRITIONAL COMPARISON (PER SERVING)

TRADITIONAL NIÇOISE = 520 CALORIES, 38G FAT, 24.5G PROTEIN, 25.2G CARBS, 4.8G FIBER

HEALTHIFIED NIÇOISE = 499 CALORIES, 42G FAT, 23.5G PROTEIN, 9G CARBS, 4.8G FIBER (76% FAT, 18% PROTEIN, 6% CARBS)