Low-Carb Seared Ahi Tuna Bowls

These Ahi Tuna Bowls are the perfect summer dish. Seared ahi tuna steaks served on a bed of fresh vegetables and avocado, all drizzled with delicious sesame-ginger dressing and topped with sesame seeds. So good!

Recipe Tips

Ahi tuna is a Hawaiian name for both yellowfin and bigeye tuna. Don't worry if you can't find ahi tuna. There are some good alternatives to ahi tuna such as skipjack tuna, halibut or mahi mahi, all of which also happen to be lower in mercuryTrusted sourceWikipediaWikipedia is written collaboratively by largely anonymous volunteers who write without pay.Open link.

Now when it comes to searing the tuna, I don't like mine too browned so I used medium heat. If you prefer a bit more caramelization, cook the steaks on high heat but be careful not to burn them, especially if there are pieces of ginger from the marinade.

This Asian style tuna salad is a clean keto recipe with no grains, no gluten, no dairy, no nuts and no eggs. If you skip the sweetener, it will also be Whole 30 approved. If you can't eat nightshades, feel free to swap some spiralized daikon radish for the bell pepper. And if you need more protein, you can use larger tuna steaks.

We all have different dietary needs so it's natural that you may need to adjust the macros in this recipe. You can make all these adjustments and more directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

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Step-by-step

1. Start by preparing the dressing/marinade. In a small bowl, mix the olive oil, coconut aminos (or tamari sauce), sesame oil, rice vinegar (or white wine vinegar), grated ginger, salt and pepper. Add the sweetener (you can use Allulose or Erythritol or skip it if you prefer). Stir until well combined and set aside.

2. To marinate the tuna, place the steaks in a ziploc bad or a small bowl and pour over about half of the dressing. Let it marinate in the fridge for at least 10 minutes, or ideally 30 minutes.

3. To prepare the vegetables, peel and julienne or grate the carrot. Using a potato peeler, slice the cucumber into wide noodles. Halve, deseed and slice the bell pepper (red, yellow or orange work best). Peel and slice the avocado. Wash and drain the greens in a salad spinner.

   

4. To cook the tuna, heat a non-stick pan or a well seasoned cast iron skillet over a medium to medium-high heat. Once the pan is very hot (about a minute for a non-stick pan, or 3 minutes for a cast iron skillet), add the avocado oil (or olive oil) and the tuna steaks.

5. Sear the tuna for 1-2 minute (rare) to 2-3 minutes (medium) per side. The time needed to cook the tuna will also depend on the thickness of your steaks. If the thickness is 1 inch (2 ¹/₂ cm) or more, cook for 2 to 4 minutes per side.

6. When cooked, transfer to a chopping board and let it rest for 3 to 5 minutes before slicing.

   

7. To assemble the salad, divide the greens between two bowls and add the carrot, cucumber, pepper and avocado. Add the tuna slices and drizzle with the remaining marinade/dressing. Finally, sprinkle with sesame seeds.

8. Enjoy! These salad bowls are best eaten fresh.

   

Recipe

Low-Carb Seared Ahi Tuna Bowls

★★★★☆4.4 (38 ratings)

Easy summer salad made with seared tuna steaks, fresh vegetables and creamy avocado, all tossed in sugar-free ...

Hands on

10m

Overall

30m

Servings

2

7.8 g

Net carbs

39.9 g

Protein

48.3 g

Fat

646

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 bowls

• Sesame ginger dressing:
• 3 tbsp extra virgin olive oil (45 ml)
• 2 tbsp coconut aminos or tamari sauce (30 ml)
• 2 tbsp toasted sesame oil (30 ml)
• 1 tbsp rice vinegar or white wine vinegar (15 ml)
• 1 tsp grated fresh ginger
• Optional: 1 tbsp Allulose or Erythritol (10 g/ 0.4 oz)
• ¹/₄ tsp sea salt, or more to taste
• ¹/₄ tsp black pepper
• Salad bowls:
• 1 small carrot (50 g/ 1.8 oz)
• 1 medium cucumber (150 g/ 5.3 oz)
• 1 small yellow, red or orange bell pepper (75 g/ 2.7 oz)
• ¹/₂ large avocado (100 g/ 3.5 oz)
• 4 cups salad greens of choice (100 g/ 3.5 oz)
• 2 tsp virgin avocado oil or extra virgin olive oil
• 2 ahi tuna steaks (300 g/ 10.6 oz)
• 2 tsp sesame seeds

Instructions

1. Start by preparing the dressing/marinade. In a small bowl, mix the olive oil, coconut aminos (or tamari sauce), sesame oil, rice vinegar (or white wine vinegar), grated ginger, salt and pepper. Add the sweetener (you can use Allulose or Erythritol or skip it if you prefer). Stir until well combined and set aside.

2. To marinate the tuna, place the steaks in a ziploc bad or a small bowl and pour over about half of the dressing. Let it marinate in the fridge for at least 10 minutes, or ideally 30 minutes.

3. To prepare the vegetables, peel and julienne or grate the carrot. Using a potato peeler, slice the cucumber into wide noodles. Halve, deseed and slice the bell pepper (red, yellow or orange work best). Peel and slice the avocado. Wash and drain the greens in a salad spinner.

4. To cook the tuna, heat a non-stick pan or a well seasoned cast iron skillet over a medium to medium-high heat. Once the pan is very hot (about a minute for a non-stick pan, or 3 minutes for a cast iron skillet), add the avocado oil (or olive oil) and the tuna steaks.

5. Sear the tuna for 1-2 minute (rare) to 2-3 minutes (medium) per side. The time needed to cook the tuna will also depend on the thickness of your steaks. If the thickness is 1 inch (2 ¹/₂ cm) or more, cook for 2 to 4 minutes per side.

6. When cooked, transfer to a chopping board and let it rest for 3 to 5 minutes before slicing.

7. To assemble the salad, divide the greens between two bowls and add the carrot, cucumber, pepper and avocado. Add the tuna slices and drizzle with the remaining marinade/dressing. Finally, sprinkle with sesame seeds.

8. Enjoy! These salad bowls are best eaten fresh.

Nutrition per serving, 1 bowl

Carbs 5%Protein 25%Fat 70% of calories

Net carbs

7.8 g

Total carbs

14.2 g

Fiber

6.4 g

Sugars

5.1 g

Protein

39.9 g

Fat

48.3 g

Saturated fat

6.8 g

Calories

646 kcal

Sodium

487 mg · 21.2% RDA

Magnesium

101 mg · 25.4% RDA

Potassium

1,303 mg · 65.1% EMR

Nutrition by ingredient

Per 1 bowl	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	20.3 g	179
Coconut aminos (substitute to soy sauce)	1 g	0 g	0 g	5
Sesame oil, toasted	0 g	0 g	13.6 g	120
Rice vinegar	0.5 g	0 g	0 g	2
Ginger root, fresh	0.2 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Carrot, fresh	1.7 g	0.2 g	0.1 g	10
Cucumber, fresh	1.1 g	0.4 g	0.1 g	9
Peppers, yellow bell, fresh	1.5 g	0.4 g	0.1 g	11
Avocado, fresh	0.9 g	1 g	7.4 g	80
Lettuce, mixed leaf salad	0.6 g	0.7 g	0.1 g	7
Avocado oil, extra virgin	0 g	0 g	4.5 g	40
Tuna, yellowfin (fresh)	0 g	36.6 g	0.7 g	164
Sesame seeds	0.3 g	0.5 g	1.5 g	17
Total	7.8 g	39.9 g	48.3 g	646

Serving size 1 bowl

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP