Freezer Ready Keto Teriyaki Tuna Steaks with Vegetables
3.5g
Net Carbs
40.0g
Protein
6.9g
Fat
4.5g
Fiber
266
Calories
Ingredients:
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Salt
- 4 teaspoons Soy Sauce (Tamari)
- 1 1/2 pounds Skipjack Tuna (Fish)
- 1 teaspoon Sriracha Hot Chili Sauce
- 1 teaspoon Black Pepper
- 3 cups Broccoli and Cauliflower, Frozen, Kroger
- 1 1/3 tablespoons Butter, unsalted
- 1/3 fluid ounce Tap Water
Directions:
Use the Atkins recipe to make Teriyaki Glaze for this recipe, you will need 2 tablespoons.
- Heat grill to high, or heat broiler.
- Meanwhile, in a small bowl, combine soy sauce and sesame oil. Brush each tuna steak liberally with the sauce. Let stand until grill is ready. Grill tuna 1 minute on each side. Transfer to a platter. The tuna will be rare.
- In a small bowl, combine 2 tbsp of the teriyaki glaze, 2 tsp water and garlic chili pepper sauce. Using a resealable freezer and microwave safe plastic container, place 1 tuna steak in each container. You will need 4 plastic containers.
- Spoon about 1/2 tablespoon teriyaki mixture over each tuna steak. Place 3/4 cup of the frozen vegetables in the other section of each container, and top each with 1 piece of butter. Seal, and freeze. (The tuna can be stored, frozen, for up to 1 month.)
- When ready to serve, slightly open one corner of container to vent. Microwave on high until hot, 4 to 5 minutes. Let stand in microwave 1 minute before serving.
