About
This healthy lunch component is great for eating as is, slicing over a salad, or pairing with a ready-to-eat keto side! A spoonful of spicy mayo adds extra fat to the sesame seeds, which are a surprising keto ingredient.
Ingredients
- 9 ounce tuna, raw
- ⅛ teaspoon salt
- ⅛ teaspoon ginger, ground
- 2 tablespoon, whole pieces sesame seeds
- 2 teaspoon olive oil
- 2 teaspoon soy sauce
- 3 tablespoon mayonnaise, store bought
- 1 teaspoon sauce sriracha or hot chile
Instructions
- Lay the tuna steaks flat on a clean surface. Sprinkle the salt and ginger only on the exposed sides.
- Sprinkle the sesame seeds onto a plate. Place the tuna steaks in the seeds and gently rotate them until they are covered in sesame seeds on all sides.
- Heat the olive oil in a pan over medium heat. Place the steaks in the oil and put a lid over the pan. Cook the tuna steaks for about 5 minutes per side. You can also use a pair of tongs to rotate and cook the sides of the crusted tuna. If you want a more rare tuna steak, you can cook them for less time, but you will need to turn your heat higher. All seeds should be golden or darker.
- When you flip the tuna steaks halfway through cooking, splash the soy sauce into the pan and place a lid over once more to steam the steaks.
- While your tuna steaks are cooking, whisk or stir together the mayo and sriracha. If you do not have sriracha, you can use a sugar-free chili sauce/paste or a vinegar-based hot sauce.
- Serve the tuna steaks with a fair portion of the spicy mayo. You can simply dollop the mayo onto the tuna. This recipe used a pastry bag to pipe the mayo onto the plate and garnished with chopped nori roasted seaweed.
Nutrition Facts
- Servings: 2
- Calories: 415.3kcal/1737.5kJ (per serving)
- Fat: 30.1g (per serving)
- Carbs: 3.2g (per serving)
- Protein: 31.8g (per serving)