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prep time
20 min
cook time
10 min
ready time
30 min
Keto Seared Ahi Tuna with Scallions
Ahi tuna is a wonderfully Keto and Low Carb protein option. We have seasoned the ahi tuna simply with salt and freshly cracked black pepper. Then, the fish is seared on both sides until the desired doneness is achieved. The cooked ahi tuna is drizzled with a ginger and coconut amino acid glaze. The glaze is made from combining coconut aminos, minced ginger and rice vinegar, simmered until it is thickened and slightly caramelized. The tuna is glazed and then topped with chopped cilantro and sliced green onions as well as a sprinkle of sesame seeds. It is served alongside a crispy and cool cucumber salad. This is a delicious ahi tuna recipe that is easy to make and brings out the natural flavor and sweetness.
What is the best tuna to use for this recipe?
Please use wild-caught frozen tuna steaks for this recipe where possible. If you cannot find wild-caught tuna, please feel free to substitute with conventional tuna steaks.
What are coconut aminos?
Coconut aminos is a dark colored liquid that is similar in taste to soy sauce. If you have soy allergies or are avoiding soy products, this is a delicious substitute. It is made by fermenting the sap of the coconut plant.
What if I do not like cilantro?
If you do not like cilantro you can omit it or substitute it with fresh Thai basil.
To make the ultimate pairing, serve this with other Keto recipes like our Keto Fresh Artichoke Salad! Artichokes provide an excellent source of prebiotic fiber for a healthy and happy gut.
Net Carbs
6.2 g
Fiber
1.2 g
Total Carbs
7.5 g
Protein
33.8 g
Fats
12.2 g
284 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cucumber
1 large - 8 1/4" long
Coconut Aminos
2 tsp
Coarse Kosher Salt
0.25 tsp
Coconut Aminos
0.25 cup
Ginger
2 tsp
Natural Rice Vinegar
2 tsp
Avocado oil
1.5 tbsp
Ahi tuna
1.25 lb
Coarse Kosher Salt
2.5 tsp
Black pepper
0.25 tsp
Cilantro
0.25 cup, chopped
Scallions or spring onions, tops and bulb, raw
2 medium - 4 1/8" long
Recipe Steps
steps 6
30 min
Step 1
Begin by placing the tuna steaks on a paper towel lined plate. Cover the tuna steaks with more paper towels and press on them gently to remove the excess moisture. Doing this will allow for a better sear. Then, season the tuna steaks with 2 ½ tsp of kosher salt and ¼ tsp of black pepper. Set this aside.Step 2
Peel the cucmber of all of the skin. Then, cut the cucmber in half and slice it on a bias into thin slices. Place the cucumber in a bowl. Season it with 2 teaspoons of coconut aminos and ¼ tsp kosher salt. Stir well and refrigerate until ready to serve.Step 3
Combine the minced ginger, coconut aminos and rice vinegar in a small saucepan. Bring the mixture to a simmer over medium heat. Allow it to cook down about ¾ of the way. It will thicken as it cools. Set this aside for now. You will use this during the plating process.Step 4
Preheat a large nonstick skillet over medium-high heat. Add in the avocado oil and swirl the pan. Add in all the steaks making sure there is plenty of room in between them all to allow for a good sear. Sear them on the first side for couple of minutes.Step 5
Flip the steaks and repeat the searing process on the other side. Depending on how rare you would like your steaks on the inside will determine the length of cook time (shorter for a rarer steak and more time for less rare). You will want the heat on high to achieve nice browning, while leaving the inside rare if this is the doneness you are trying to achieve.Step 6
Plate the tuna steaks and drizzle them with the glaze. Sprinkle the steaks with the chopped cilantro, sliced scallions and sesame seeds. Serve with the chilled cucumbers. Serve immediately!
