Seared Ahi & Avocado Romaine Boats
Nutritional Information
Fresh ahi tuna seared quickly and combined with creamy avocado, lemon and herbs, served in crisp romaine leaves for a bright, whole-food keto appetizer.
This recipe is originally for 2 servings. How many are you cooking for today?
- 8 ozs fresh ahi tuna steak (sushi-grade)
- 1 whole large ripe avocado
- 4 leaves romaine lettuce leaves
- ½ whole lemon (zested and juiced)
- 1 clove fresh garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 sprig fresh dill, leaves removed and chopped
Pat the ahi tuna dry and slice into 1/2-inch cubes.
Heat a heavy skillet over high heat until very hot. Add tuna cubes and sear 30–40 seconds per side to rare/medium-rare. Remove and let rest 2 minutes.
Halve and pit the avocado; scoop flesh into a bowl and roughly mash with lemon zest, 1/2 the lemon juice, minced garlic, parsley and dill.
Toss seared tuna gently with the remaining lemon juice. Spoon avocado mixture into romaine leaves, top with tuna, and serve immediately.
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