Keto Spicy Ahi Tuna Salad
6.8g
Net Carbs
43.2g
Protein
22.8g
Fat
3.8g
Fiber
417
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 3 Cherry Tomatoes
- 12 oz, bonelesses Yellowfin Tuna (Fish)
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 6 ounces Arugula (Rocket)
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Bell Peppers
- 2 teaspoons Lemon Peel
- 3/4 teaspoon Ginger (Ground)
- 1/4 ounce Cilantro (Coriander)
- 4 medium (3/4" to 1" dia) Radishes
- 1/2 tablespoon Balsamic Vinegar
- 3 tablespoons Olive Oil
- 1/4 teaspoon Black Pepper
Directions:
- Remove the cilantro leaves from the stems and discard. Finely chop the leaves and set aside. Cut the cherry tomatoes in half; set aside. Cut each radish into quarters; set aside.
- Remove the stem, pith and seeds from the red bell pepper and discard. Cut the bell pepper into ¼-inch thin strips; set aside. Zest the lemon into a small bowl; hold.
- To the lemon zest, add ¼ teaspoon each of salt and pepper, the cilantro, ginger and cinnamon. Stir in 2 tablespoons of olive oil and combine all ingredients well. Set aside for next step.
- Pat dry the ahi tuna with paper towels. Rub the lemon zest mixture onto the tuna, making sure the fish is thoroughly coated. Heat 1 tablespoon of olive oil in a medium non-stick sauté pan over medium-high heat. Once the oil is slightly smoking, sear ahi steaks on each side for 45 seconds.
- Pour the balsamic vinegar into another small bowl. Using a fork, slowly whisk while adding 1 tablespoon of olive oil. Season with a pinch each of salt and pepper. Place the arugula, radishes, cherry tomatoes, and red bell pepper in a large bowl. Add the vinaigrette and toss to combine.
- Divide the salad between two plates, and place the fish next to the salad. Enjoy!
