Pan-Seared Raw Tuna with Peruvian Spices
A keto-friendly dish that combines the flavors of Peru with the freshness of raw tuna. This recipe is quick and easy to make, perfect for a weeknight dinner.
Ingredients
- ●4 x 6 oz steaks Raw Tuna Steaks
- ●2 tbsp Peruvian Spices
- ●3 cloves Garlic
- ●4 servings Nigiri Rice (for serving)
- ●2 tbsp Avocado Oil
- ●2 tbsp Lime Juice
- ●to taste Salt
- ●to taste Black Pepper
- ●chopped (for garnish) Fresh Cilantro
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. In a small bowl, mix together Peruvian Spices, Garlic, Salt, and Black Pepper.
- 3
3. Rub the spice mixture evenly onto both sides of the tuna steaks.
- 4
4. Heat Avocado Oil in an oven-safe skillet over medium-high heat.
- 5
5. Sear the tuna steaks for 1-2 minutes on each side.
- 6
6. Transfer the skillet to the preheated oven and cook for 8-10 minutes or until the tuna reaches your desired level of doneness.
- 7
7. Remove the skillet from the oven and let the tuna rest for 2-3 minutes.
- 8
8. Serve the tuna steaks with Nigiri Rice and garnish with chopped Fresh Cilantro.
- 9
9. Drizzle Lime Juice over the tuna steaks and serve immediately.