Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted) 200 °C/ 400 °F (conventional). Wash and dry the watercress.
Step 2Place the walnuts on a baking tray and roast in the oven for 6-8 minutes until golden. Remove from the oven and allow to cool.
by KetoDietApp.com
Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted) 200 °C/ 400 °F (conventional). Wash and dry the watercress.
Step 2Place the walnuts on a baking tray and roast in the oven for 6-8 minutes until golden. Remove from the oven and allow to cool.
Step 3Coat the tuna with sesame seeds, ghee and a pinch of salt. If using tinned tuna, simply sprinkle the sesame seeds over the salad in the end.
Step 4Heat a griddle pan and fry the tuna to your liking - 1 1/2 minutes per side for pink, up to 3 minutes per side for well done. Remove from the heat and allow to cool slightly before slicing.
Step 5Boil the quail eggs for 2-3 minutes (or about 10 minutes for large eggs). Plunge into cold water before peeling.
Step 6Slice the rest of ingredients.
Step 7Place the watercress in bowl and add olives, halved quail eggs, avocado, walnuts and drizzle with 1 tbsp of olive oil and top with 1 tbsp of mayonnaise. Optionally, garnish with ground black pepper.
Step 8Tastes the best when served fresh, but can be stored in the fridge for 1 day.