Cooking fresh tuna can be intimidating, but it’s one of the easiest fish to cook. It’s healthy, loaded with nutrients, and ready in a flash. Paired with wasabi mayo and bok choy fried in garlic, this high-protein keto meal is sure to impress the eye and the palate.
2 servings
Ingredients
Wasabi mayo
- 4 tbsp mayonnaise
- 1⁄2 tbsp wasabi paste
- 1⁄2 tbsp lime juice
Garlic fried bok choy
- 1⁄2 tbsp coconut oil or light olive oil
- 2 garlic cloves, sliced
- 450 g bok choy, halved or savoy cabbage, quartered
- 1 tbsp tamari soy sauce
Sesame crusted tuna steaks
- 1 tbsp sesame seeds (preferably a mix of white and black)
- 1 tbsp almond flour
- salt and pepper
- 450 g fresh tuna steaks (1 per serving)
- 1⁄2 tbsp coconut oil or light olive oil
Optional garnish
- 1⁄2 (7.5 g) scallion, finely sliced diagonally (optional)
- 1⁄2 red chili pepper (optional)
- 1⁄2 lime, wedges (optional)
Instructions
Wasabi mayo
- Mix the mayonnaise with the wasabi paste and lime juice in a bowl. Set aside.
Garlic fried bok choy
- Heat up a large frying pan with coconut oil and garlic on medium- high heat. Place the bok choy in the pan and fry until it gets some color.
- Turn the leaves and drizzle the soy sauce on top. Continue frying for a couple of minutes or until the bok choy has softened a bit. Remove them from the pan and keep warm.
Sesame crusted tuna steaks
- Add the sesame seeds, almond flour, salt, and pepper to a plate and mix until combined. Press the tuna steaks down into the mixture on both sides until covered.
- Add coconut oil to a hot pan and fry the tuna steaks until preferred doneness. We recommend only frying it for a minute on each side so it will still be juicy and rare inside.
- Serve the tuna steaks with the bok choy and the wasabi mayo. Garnish with optional scallions, chili, and lime wedges for a vibrant presentation and a boost of flavor.
