Keto Sesame-Ginger Tuna Steak (Quick 15-Minute Restaurant-Style)
KEY INFO
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 15 minutes
Servings: 2
Calories: 320 per serving
Fat: 18g
Protein: 42g
Net Carbs: 2g
Difficulty: Easy
Tags: Keto, Gluten-free, Dairy-free, Low-carb
EQUIPMENT NEEDED
- Heavy-bottomed skillet or cast iron pan
- Shallow dish for marinating
- Tongs
- Alternative: Grill pan or outdoor grill
INGREDIENTS
For the Tuna:
- 2 sushi-grade tuna steaks (170g/6oz each)
- 4 tbsp mixed sesame seeds (2oz/60g)
- 2 tsp sesame oil (10ml)
- 3 tbsp tamari or coconut aminos (45ml)
- 2 tsp fresh grated ginger (10g)
- 1 clove garlic, minced (optional)
- ¼ tsp sea salt
METHOD
- Pat tuna steaks completely dry with paper towels
- Mix tamari, sesame oil, and grated ginger in a shallow dish
- Place tuna in marinade for exactly 10 minutes (set a timer!)
- Spread sesame seeds on a plate
- Remove tuna from marinade, letting excess drip off
- Press each side of tuna into sesame seeds until well-coated
- Heat skillet on high heat until smoking hot
- Sear tuna for 60–90 seconds per side for rare center
(Internal temp should reach 125°F/52°C)
CRUCIAL TIPS
- Use sushi-grade tuna only
- Don’t marinate longer than 10 minutes
- Pan must be smoking hot before searing
- Don’t move tuna while searing
- Look for color change 1/4 inch up the sides
STORAGE & SCALING
- Best eaten immediately
- Store leftovers max 24 hours
- Serve cold if leftover
- Double recipe: Cook in batches
COMMON MISTAKES
- Overcooking (turns tough)
- Room temp marinade (safety risk)
- Wet tuna (won’t sear properly)
- Moving fish too soon (breaks crust)
VARIATIONS
- Spicy: Add wasabi to marinade
- Citrus: Add lime zest
- Asian-fusion: Top with pickled ginger
- Omega-boost: Add avocado side
This recipe brings restaurant-quality tuna to your keto kitchen in minutes. The key is respecting the timing and temperature – treat this beautiful fish with care, and it’ll reward you with steakhouse results at home.
