Keto Seared Ahi Tuna with Scallions
How to Make It
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!
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