World · Keto
Lime Cilantro Tuna Steak with Zucchini Ribbons
Quick-seared tuna steaks rubbed with lime zest, cilantro, and chilli, served over ribbons of raw zucchini dressed with lime and olive oil. Refreshing, very high in protein, and on the table in 20 minutes.
Halal-friendly Gluten-free Easy
- Prep
- 12 min
- Cook
- 6 min
- Total
- 18 min
- Serves
- 2
4g Net carbs
38g Protein
22g Fat
380 Calories
Per serving
Ingredients
- 2 (about 300g / 10.5 oz total) Yellowfin or albacore tuna steaks
- 300g (about 2 medium) Zucchini, peeled into ribbons with a vegetable peeler
- 2 tbsp Extra-virgin olive oil
- 1 tbsp Avocado oil (for searing)
- 1 lime Fresh lime zest
- 2 tbsp Fresh lime juice
- 2 tbsp Fresh cilantro (coriander), chopped
- 1 clove Garlic, minced
- 1/2 tsp Red chilli flakes (or 1 small chilli, minced)
- to taste Fine sea salt and black pepper
Method
- Combine lime zest, half the lime juice, 1 tablespoon olive oil, garlic, chilli flakes, and half the cilantro in a shallow dish. Add the tuna steaks and turn to coat. Let marinate 10 minutes.
- Make the zoodle dressing: whisk the remaining olive oil, lime juice, salt, and pepper in a bowl. Toss with the zucchini ribbons.
- Heat the avocado oil in a heavy skillet over high heat until shimmering. Pat the tuna dry, season with salt.
- Sear the tuna 60-90 seconds per side for rare in the centre (recommended), or up to 2 minutes per side for medium. Don't overcook — tuna goes dry quickly.
- Slice the tuna against the grain into thick strips.
- Plate the zucchini ribbons in nests; lay the sliced tuna over the top. Finish with the remaining chopped cilantro.
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