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
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
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.
Net Carbs: 9