Seared Ahi Tuna with Sesame, Ginger and Lime

Why This Is Strictly Keto

Ahi tuna is lean protein with no carbs, and the glaze is built from toasted sesame oil, fresh ginger, garlic and lime rather than a soy- or sugar-based marinade. It is a whole-food take on the usual teriyaki-style tuna.

Ingredients

• 4 sushi-grade ahi tuna steaks (about 6 oz each, 1 inch thick)
• 2 tablespoons toasted sesame oil
• 1 tablespoon fresh lime juice, plus 1 teaspoon zest
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, finely grated
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon avocado oil, for searing
• 2 tablespoons sesame seeds
• 2 scallions, thinly sliced
• Lime wedges, for serving

Instructions

1. Marinate briefly: Whisk together the sesame oil, lime juice and zest, ginger, garlic, salt and pepper. Pat the tuna dry, brush the mixture over both sides and let it sit 10 minutes.

2. Heat the pan: Heat the avocado oil in a heavy skillet (cast iron is ideal) over high heat until it is just smoking.

3. Sear: Cook the tuna 1–2 minutes per side for rare, pressing down lightly, until the edges are seared and the center is still deep pink.

4. Rest and slice: Transfer to a board, rest 2 minutes, then slice against the grain into 1/2-inch slices.

5. Finish: Fan the slices on plates, scatter with sesame seeds and scallions and serve with lime wedges.

Nutritional Info (per serving, approximate)

Tips

• Buy fish labeled sushi-grade or sashimi-grade, since the center is served rare.
• The pan must be very hot; a cool pan steams the tuna and turns it gray instead of searing it.
• Add another minute per side for medium if you prefer it less rare.