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Keto Seared Tuna with Roasted Squash Recipe

Seared Tuna with Roasted Squash and Olive Tapenade

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Easy and delicious, this hearty, lemony tuna dish and perky green olive tapenade is rich in good fats and so low in carbs, it's almost net-carb free!
Course: Main Course, Lunch, Dinner, Quick & Easy
Cuisine: American
Servings: 2 One Serving: 1/2 of a 2 serving recipe

Ingredients

  • 12 oz about 1-inch-thick tuna steaks
  • kosher salt and freshly ground pepper
  • 5 Tbsp olive oil
  • 1/3 cup pitted and chopped green olives (from about 16 olives)
  • zest of 1/4 lemon
  • 1 tsp lemon juice
  • 1/8 tsp minced garlic
  • 2 Tbsp minced parsley
  • 1 yellow squash, halved lengthwise and cut into 1/4-inch pieces

Instructions

  • Heat the oven to 350°F (176°C).
  • Season the fish generously with salt and pepper.
  • Make the tapenade: In a small bowl, combine 2 tablespoons of the olive oil and the olives, lemon zest and juice, garlic, and parsley and mix. Set aside.
  • Spread 2 tablespoons of the remaining olive oil on a rimmed baking sheet.
  • Add the squash, season with salt and pepper, and roast until just soft, about 10 minutes. Set aside.
  • Over medium-high heat, heat the remaining 1 tablespoon oil in a large ovenproof skillet.
  • Sear the tuna for 1 minute on each side.
  • Then place the tuna in the skillet in the oven for 3 minutes. Remove and let rest for 5 minutes.
  • Divide the fish and squash between two dinner plates, top with the tapenade, and serve.

Nutritional Information - Macros

  • 575 Calories
  • 43 g Fat
  • 41 g Protein
  • 6 g Total Carbs
  • 3 g Fiber
  • 3 g Net Carbs