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Keto Dinner

Tasty Tuna Steak

This keto tuna steak recipe delivers a wonderful fusion of flavors with minimal effort. I love how the toasted fennel seeds and tender bok choy create a satisfying, healthy plate. The combination of seared tuna and bright vegetables feels indulgent while keeping carbs low. It’s a go-to when I crave something elegant yet quick—perfect for busy evenings when you want a restaurant-quality meal in under 30 minutes.

15 min Prep time 10 min Cook time 25 min Total time 2 Servings 250 Calories
Tasty Tuna Steak

Ingredients

  • tablespoons olive oil
  • /2 teaspoons whole fennel seeds
  • cloves garlic
  • red bell pepper
  • /4 cube fish bouillon
  • /2 lemon
  • tablespoons dry white wine
  • head baby bok choy
  • salt and black pepper to taste
  • /2 teaspoons crushed fennel seeds
  • ounces tuna steak

Instructions

  1. Step 1

    I start by warming a tablespoon of olive oil in a skillet over medium heat. Once the oil shimmers, I add the whole fennel seeds and let them sizzle until fragrant and popping. Next, the minced garlic and sliced bell pepper go in for a couple of minutes to soften. Then I stir in the crumbled fish bouillon, squeezing in fresh lemon juice and a splash of white wine. The sliced bok choy follows, cooking just until the leaves wilt and the stems are tender—about five minutes. Meanwhile, on a plate, I combine salt, pepper, and crushed fennel seeds. I firmly press both sides of the tuna steak into the mixture, ensuring it’s well coated. In a separate skillet, I heat the remaining olive oil over high heat. When the pan is nearly smoking, I gently lay the tuna in and sear for about 45 seconds per side for a lovely rare center, though you can adjust the time to your preference. To serve, I slice the tuna into quarter-inch thick pieces and arrange them on a platter, topping with the warm bok choy mixture. The result is a vibrant, low-carb dish that feels special any night of the week.

Chef's Tip

For the best sear, always pat the tuna dry with paper towels before seasoning. I also let the steak sit at room temperature for 15 minutes to help it cook evenly, and I never move it in the pan until it releases easily.

Storage Tips

Keep leftover tuna and vegetables in separate airtight containers in the refrigerator for up to two days. For the best texture, enjoy the tuna cold or at room temperature and quickly reheat the bok choy in a skillet over low heat. Avoid microwaving the tuna, as it can quickly become tough.

Variation Tips

For a different protein, try salmon or swordfish steaks—both pair beautifully with the fennel and bok choy. You can also add a splash of coconut aminos instead of wine for a soy-free, umami boost. Serve over cauliflower rice tossed with a drizzle of sesame oil and tamari, or alongside a simple cucumber salad for extra crunch and freshness.

Frequently Asked Questions