Recipes

Keto Sesame Crusted Grilled Tuna and Avocado Recipe

Atkins Keto Sesame Crusted Grilled Tuna and Avocado
7g
Net Carbs
Prep Time: 40 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
36g

Protein

16.2g

Fat

6g

Fiber

350.3cal

Calories

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INGREDIENTS

  • 4 Tbsp Tamari Soy Sauce
  • 3 tablespoon Mirin, Rice Cooking Wine
  • 1 Tbsp Toasted Sesame Oil
  • 0 1/2 Tbsp Ginger Root, fresh, grated
  • 5 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
  • 18 ounce(s) Tuna, yellowfin, raw, boneless
  • 1 1/3 Tbsp White Sesame Seeds, raw
  • 345 grams Yellow summer squash, raw (1 squash= 200g)
  • 2 each Avocado, Hass
  • 2 medium slice Red Onion

DIRECTIONS

Ingredient note: look for two roughly even sized tuna steaks (around 0.5 pounds each), with similar thickness for this recipe.
  1. In a flat bottom bowl that will fit the tuna steaks in a single layer, combine the tamari, rice wine, sesame oil, ginger, and minced or pressed garlic. Measure one tablespoon of the marinade and set aside for use on the vegetables. Coat both sides of each tuna steak in the remaining marinade, place the tuna in the bowl with the marinade and refrigerate for 30 minutes.
  2. Heat grill on high flame. Cut the squash lengthwise into ¼-inch thick slices. Slice the avocados in half and remove the pits. Brush the squash, avocado, and onion slices with the reserved tablespoon marinade.
  3. Remove the tuna steaks to a plate, discarding marinade. Coat each side of each tuna steak with 1 teaspoon sesame seeds.
  4. Reduce the flame on the grill to low and cook all the vegetables for 4 minutes. Flip all the vegetables, and add the tuna steaks to a hotter section of grill. Grill each side of the tuna steaks to sear the exterior, about 2 minutes per side or until desired level of doneness. Serve while warm.
  5. One serving is one quarter of the tuna (approximately 4.8 ounces cooked fish), one quarter of the squash (about 63g), one half avocado, and one half of a red onion slice. 
Nutrition note: because about 2/3 of the marinade is discarded in this recipe, the corrected nutritional content for one serving of this recipe (including 1/3 of the marinade) are as follows: 12.9 g total carbs; 6.945 g net carbs; 34.63 g protein; 5.95 g fiber; 13.97 g fat; 309.32 calories.
 

Cooking Tip

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