Ingredients
Units
Scale
- 1 lb skinless ahi tuna steaks, about 3/4th inch thick, cut into 1/2 inch chunks
- 3 tbsp rice vinegar
- 2 tbsp Dijon mustard
- 2 tsp sweetener (granular or liquid such as ChocZero Sugar-free Honey)
- 2 scallions, thinly sliced
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp minced ginger
- 1/2 tsp red pepper flakes
- salt and black pepper to taste
- sesame seeds for decorations
- Optional - 4 tbsp olive oil*
Instructions
- In a small bowl, whisk together the vinegar, mustard, sweetener, scallions, soy sauce, sesame oil, ginger and red pepper flakes. If using, slowly drizzle olive oil into mixture while whisking, until slightly thickened and emulsified.
- Measure out 1/4 cup and set to the side. Add tuna to remaining vinegraite and stir to incorporate. Place in fridge for 1 hour or longer.
- To serve, remove tuna from marinade using a slotted spoon. Add scallions and sesame seeds to the tuna and drizzle with remaining marinade. Add salt and pepper to taste.
Notes
- *add the olive oil to create a more keto-friendly recipe but do not add it if you wish to keep it higher in protein and lower in fat
- Prep Time: 5 minutes
- Marinating: 1 hour
- Cook Time: 0 minutes
- Category: Main Meals
- Method: No-Bake
- Cuisine: PSMF, low carb, high protein
Nutrition
- Serving Size: 1/3 recipe
- Calories: 249
- Sugar: 1
- Fat: 8.6
- Carbohydrates: 2.9
- Fiber: 0.2
- Protein: 35.3
