Serves 1

A whole meal cooked in the cast-iron skillet is just the ticket for a sizzling and satisfying keto dish. Blistered cherry tomatoes and smoky Ahi tuna steal the show in this dish, finished with a big handful of baby spinach and some sliced avocado, for extra fat.

Prep Time: 15 minutes to marinate tuna
Cooking Time: 10 minutes

Ingredients:

4 ounces of Ahi tuna steak
2 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon smoked paprika
12 cherry tomatoes
2 cups baby spinach
½ medium avocado, peeled & sliced
1 teaspoon sesame seeds


Instructions:

Whisk olive oil, sea salt, black pepper, garlic powder and smoked paprika in a shallow bowl.

Place tuna steak in the bowl and cover in the marinade for at least 15 minutes or up to overnight.

Heat a cast-iron skillet to medium-high heat.

Add cherry tomatoes and allow to sear and blister, tossing once or twice, for about 5 minutes.

Push tomatoes to the side of the skillet. Add the tuna steak to the skillet and allow to sear for 2 minutes per side.

Remove from the heat and add the baby spinach, allowing it to wilt in the skillet.

Add sliced avocado and sesame seeds.

Serve on a plate or in the cast-iron, after the skillet has cooled.

Store any leftovers in the fridge for up to 2 days.

Enjoy!

Calories: 583
Carbs: 18
Net Carbs: 9
Protein: 31
Fat: 43