Cauliflower Rice with Seared Tuna and Cilantro-Lime
Nutritional Information
Fresh tuna steak seared and served over grated cauliflower ‘rice’ tossed with cilantro, lime, and scallion for a bright, whole-food keto lunch.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs fresh tuna steak (two 6 oz steaks)
- 3 cups cauliflower rice (grated cauliflower)
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 2 eachs scallions, thinly sliced
- 1 clove garlic, minced
- 1 pinch sea salt
Season tuna with salt and pepper. Heat a heavy skillet over high heat and sear tuna 1.5–2 minutes per side for rare, longer for desired doneness. Remove and let rest.
In a separate skillet over medium heat, add cauliflower rice and minced garlic; cook 4–6 minutes until tender but not mushy.
Remove cauliflower from heat, stir in lime juice, cilantro, scallions, and a pinch of salt.
Slice tuna and serve over cauliflower rice. Garnish with extra cilantro and lime wedges.
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