Citrus-Seared Tuna Steak with Spinach and Olive Salad
Nutritional Information
14 mins
2 servings
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10g Carbs
5g Sugar
Fresh tuna steak seared briefly and paired with a salad of baby spinach, orange segments, and whole Kalamata olives for a bright, whole-food keto dinner.
This recipe is originally for 2 servings. How many are you cooking for today?
Ingredients
- 12 ozs fresh tuna steaks (two 170g pieces)
- 4 1/4 ozs baby spinach
- 1 medium orange, peeled and segmented
- 1 3/8 ozs Kalamata olives, pitted and halved
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon fresh dill, chopped
Instructions
1
Pat tuna dry and season with salt and pepper. Heat a heavy skillet until very hot.
2
Sear tuna 1–2 minutes per side for rare–medium-rare (longer if desired). Remove and let rest 2 minutes.
3
Combine spinach, orange segments, and halved olives. Toss with lemon juice, dill, and a pinch of salt.
4
Slice tuna and serve atop the spinach salad.
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