Keto Tuna Tartare Recipe

Fancy made easy!
Tuna tartare is one of our favorite appetizers to get at steakhouses! When we were browsing the seafood section at our local store, we grabbed a few tuna steaks to experiment with. We’ve been wanting to purchase a fish and have it filleted for us to take home, but as tuna fish are one of the biggest fish, they’re never swimming around in tanks at the market! Bluefin tuna can measure up to 15 feet!
We purchased three 1-pound tuna steaks and froze them for later use. You want to keep raw fish and meats frozen until ready to use because they can harvest harmful bacteria and are left in warm conditions. When we decided to make tuna tartare, we placed one tuna steak in the refrigerator for about 24 hours to defrost. You don’t want to rush this process since you’re going to be eating the fish raw! Safety first. Always buy your fish from a reputable source if you’re going to be eating it raw and consume it right away!
This dish didn’t take long to make at all! We chopped up all our ingredients and tossed them together in a large bowl. Make sure to mix with your hands, as a fork or a spoon may break the avocado down too much; we want this tuna tartare chunky. Serve it with some amazing, crunchy Persian cucumbers (only 2g of carbs per cuke!).
For a strict paleo diet, you may want to substitute the olive oil for avocado oil, as many brands of olive oil are processed and could contain other oils as fillers. Also, make sure to buy a good brand of mayonnaise, or better yet, make your own! Here’s a recipe we use to get a great tasting paleo mayo!

Tuna Tartare

Macros per serving:
• 487 Calories
• 24.5g of Fat
• 56.5g of Protein
• 4g of Carbs

CourseAppetizer, Dinner

CuisineFrench

Servings2 servings

Prep Time15 minutes

Ingredients

1lb

tuna steak

1

avocado

3stalks

scallion

1tsp

jalapeno

2tbsp

olive oil

2tbsp

sesame seed oil

1tbsp

soy sauce

1tbsp

sriracha

1tbsp

mayonnaise

1/2

lime

2

persian cucumbers

1tsp

sesame seeds

Instructions

Dice the tuna steak and avocado into small 1/4 inch cubes and place in a bowl.

Dice the scallion and jalapeno finely and add to bowl.

Pour the olive oil, sesame oil, sriracha, soy sauce, mayonnaise and juice of half a lime.

Get in there with your hands and gently combine all the ingredients. Using a spoon or fork may break down the avocado too much. You want it to be nice and chunky.

Slice a persian cucumber to serve and sprinkle with some sesame seeds. Enjoy!

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