Salade Niçoise Kéto with Herbed Cucumber Salad

Bring a medium pot of water to a rolling boil. Soft-boil the eggs for 6.5 minutes, then immediately transfer to an ice water bath to stop cooking. In the same boiling water, blanch the green beans for 3 minutes until bright green and tender-crisp, then shock in the ice water bath.

Thinly slice the cucumbers using a mandoline or sharp knife for uniform rounds. Finely chop the dill and mint, then toss with the cucumber slices in a medium bowl. Set aside to marinate while preparing other components.

Pat the tuna steaks dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper. Heat a cast-iron skillet over high heat with a thin layer of olive oil until smoking hot, then sear the tuna for 90 seconds per side for rare, achieving a golden-brown crust. Rest for 2 minutes before slicing into thin strips.

In a small bowl, mash the anchovy fillet into the olive oil with a fork to create a smooth base. Whisk in the red wine vinegar and Dijon mustard until emulsified, then season with black pepper. The anchovy provides enough salt, so taste before adding more.

Drizzle the cucumber mixture with olive oil and lemon juice, then sprinkle with salt. Toss gently to coat evenly, ensuring the herbs are well distributed. Let it sit for a minute to meld the flavors.

Spread the mixed salad leaves as a base on a large platter. Arrange the green beans, halved cherry tomatoes, sliced avocado, peeled and halved eggs, olives, and remaining anchovy fillets in distinct sections. Lay the sliced tuna across the center and drizzle the vinaigrette over the entire salad.