Thick-cut tuna and low-carb noodles become totally seductive when partnered with a fragrant, spice-kissed peanut butter sauce in this hearty, one-skillet showstopper that comes together in under 30 minutes. If you don’t have a big skillet, sear the tuna in batches to not overcrowd them during cooking. Want it spicier? Add more Sriracha!
Keto Sesame-Crusted Tuna with Peanut Butter Noodles
Ingredients List
- 4 (6 oz) yellowfin tuna steaks
- 6 Tbsp black and white sesame seeds
- 6 Tbsp gluten-free tamari, divided
- 3 Tbsp toasted sesame oil, divided
- 3/4 tsp freshly ground pepper
- 2 Tbsp seasoned rice vinegar
- 2 Tbsp sugar-free creamy peanut butter
- 2 garlic cloves, finely minced
- 1 Tbsp peeled and minced fresh ginger
- 1 tsp Sriracha or other hot sauce
- 1 Tbsp avocado oil
- 2 (7-oz) packages Shirataki noodles, rinsed and drained (like Miracle noodles)
- 1/4 cup sliced green onions (2 green onions, white and green parts)
Instructions
- Pat the tuna steaks dry with a paper towel; set aside on a plate. Spread the sesame seeds on another plate in a thin layer.
- In a small bowl, whisk together one-third of the tamari, one-third of the sesame oil, and all of the pepper. Drizzle the mixture over the tuna steaks, gently turning them around to coat. Gently dip the steaks, including the sides, in the sesame seeds, pressing gently to ensure they stick and completely cover.
- In a small bowl, combine the remaining tamari and sesame oil with the rice vinegar, peanut butter, garlic, ginger and Sriracha. Whisk until smooth.
- In a large nonstick or cast-iron skillet, heat the avocado oil over medium-high heat until it shimmers. Add the tuna steaks, and sear each side until the white seeds turn golden, 1 to 1 1/2 minutes per side. Using tongs, gently hold the steaks upright and sear the short sides, about 20 seconds per side. Transfer to a cutting board; let rest.
- Using the same skillet over medium-low heat, add the drained noodles and sauce. Toss to combine.
- Divide the noodles between dinner plates. Sprinkle with the green onion. Using a sharp chef’s knife, cut the tuna steaks into ½-inch thick slices . Arrange the slices over the noodles and serve.
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Credits
RecipeEric Lundy
PhotographyErin Ng
This has become one of our “go-to” recipes! So delish and so quick and easy to make. I use the shiritake spaghetti-style noodles sometimes as they are easier to find.