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Keto Tuna Steaks with Peach Citrus Relish
Keto Tuna Steaks With Peach Citrus Relish
Ingredients
- 2 pounds (910 g) tuna steaks
- 1 ripe peach
- 1 tablespoon (15 ml) lime juice
- 1/4 teaspoon orange extract
- 1 clove garlic, crushed
- 1 tablespoon (1.5 g) Splenda
- 1/2 tablespoon soy sauce Olive oil
Method
- First peel the peach, cut it in half, remove the stone, and dice it small
- Stir in the lime juice, orange extract, garlic, Splenda, and soy sauce
- Set this aside- indeed, you can do this a few hours in advance if you like and refrigerate the relish until dinnertime
- If you do this, get the relish out of the fridge before you get ready to grill the fish-it will have more flavor at room temperature
- When you’re ready to start, either light a charcoal fire and let the coals burn down till they’re ash-covered or set your gas grill to medium
- Cut the tuna steaks into serving portions and rub each one lightly with olive oil
- Make sure your grill is well oiled and grill the tuna no more than 3 to 5 minutes per side-it should still be red in the middle
- I learned this the hard way
- Cook a tuna steak until its pink all the way through, and it will be dry and tough
- Divide the relish between the portions and serve
Makes 4 servings
- Each serving will have 4 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 3 grams; and 53 grams protein
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