Keto Tuna Steak with Avocado Salsa

Name: Keto Tuna Steak with Avocado Salsa
Prep time: 15 min
Cook time: 6 min
Yield: 4

Perfectly seared tuna steaks with a vibrant avocado salsa that's fresh, flavorful, and naturally keto-friendly, ready in under 20 minutes.

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 6

Remove 600g1¼ lbs sushi-grade tuna steaks from refrigerator 20 minutes before cooking to bring to room temperature.
For the avocado salsa, gently combine 2 large2 large ripe avocados, 1 medium1 medium cucumber, ¼ small¼ small red onion, 150g1 cup cherry tomatoes, 1 small1 small jalapeño, 30g¼ cup fresh cilantro, and 2 tablespoons 3 tbsp3 tbsp fresh lime juice in a bowl. Season with 1 tsp1 tsp sea salt and set aside.
In a small bowl, whisk together 2 tbsp2 tbsp soy sauce, 1 tbsp1 tbsp sesame oil, 1 tsp1 tsp wasabi powder, and remaining lime juice to make a sauce.
Season tuna steaks with 1 tsp1 tsp sea salt and ½ tsp½ tsp freshly ground black pepper. Press 2 tbsp2 tbsp sesame seeds onto both sides of each steak.
Heat 3 tbsp3 tbsp extra virgin olive oil in a large skillet over high heat until smoking. Carefully add tuna steaks.
Sear for 1-2 minutes per side for rare, or 2-3 minutes per side for medium-rare. The center should remain pink.
Remove tuna from heat and let rest for 2 minutes.
Slice tuna steaks against the grain into 1cm thick slices.
Serve immediately with avocado salsa on the side, drizzled with the soy-wasabi sauce and 1 lime1 lime lime wedges for serving.

Ingredients

id: tuna_steaks metric: 600g imperial: 1¼ lbs name: sushi-grade tuna steaks, 2.5cm thick
id: avocados metric: 2 large imperial: 2 large name: ripe avocados, diced
id: cucumber metric: 1 medium imperial: 1 medium name: cucumber, seeded and diced
id: red_onion metric: ¼ small imperial: ¼ small name: red onion, finely diced
id: cherry_tomatoes metric: 150g imperial: 1 cup name: cherry tomatoes, quartered
id: jalapeño metric: 1 small imperial: 1 small name: jalapeño, seeded and minced
id: lime_juice metric: 3 tbsp imperial: 3 tbsp name: fresh lime juice
id: olive_oil metric: 3 tbsp imperial: 3 tbsp name: extra virgin olive oil
id: sesame_oil metric: 1 tbsp imperial: 1 tbsp name: sesame oil
id: fresh_cilantro metric: 30g imperial: ¼ cup name: fresh cilantro, chopped
id: sesame_seeds metric: 2 tbsp imperial: 2 tbsp name: sesame seeds
id: soy_sauce metric: 2 tbsp imperial: 2 tbsp name: soy sauce
id: wasabi_powder metric: 1 tsp imperial: 1 tsp name: wasabi powder
id: salt metric: 1 tsp imperial: 1 tsp name: sea salt
id: black_pepper metric: ½ tsp imperial: ½ tsp name: freshly ground black pepper
id: lime_wedges metric: 1 lime imperial: 1 lime name: lime wedges for serving

Remove {tuna_steaks} from refrigerator 20 minutes before cooking to bring to room temperature.
For the avocado salsa, gently combine {avocados}, {cucumber}, {red_onion}, {cherry_tomatoes}, {jalapeño}, {fresh_cilantro}, and 2 tablespoons {lime_juice} in a bowl. Season with {salt} and set aside.
In a small bowl, whisk together {soy_sauce}, {sesame_oil}, {wasabi_powder}, and remaining lime juice to make a sauce.
Season tuna steaks with {salt} and {black_pepper}. Press {sesame_seeds} onto both sides of each steak.
Heat {olive_oil} in a large skillet over high heat until smoking. Carefully add tuna steaks.
Sear for 1-2 minutes per side for rare, or 2-3 minutes per side for medium-rare. The center should remain pink.
Remove tuna from heat and let rest for 2 minutes.
Slice tuna steaks against the grain into 1cm thick slices.
Serve immediately with avocado salsa on the side, drizzled with the soy-wasabi sauce and {lime_wedges}.

Tuna Quality: Use only sushi-grade tuna from a reputable fishmonger. It should smell fresh and ocean-like, never fishy.

High Heat Searing: The pan should be smoking hot for proper searing. This creates a crust while keeping the center rare.

Doneness: Tuna is best served rare to medium-rare. Overcooking makes it dry and tough.

Avocado Prep: Add lime juice immediately to prevent browning. Choose ripe but firm avocados.