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Keto Dinner

Tarragon Tuna Steaks

Tarragon tuna steaks bring a touch of elegance to any keto table with minimal effort. I love how the herb-infused marinade transforms simple tuna into something special, infusing it with bright, aromatic flavor. It's a light yet satisfying dinner that's ready in under 15 minutes of grilling time, perfect for busy weeknights. The tangy tarragon vinegar and garlic create a marinade that's both bold and refreshing.

10 min Prep time 20 min Cook time 30 min Total time 4 Servings 320 Calories
Tarragon Tuna Steaks

Ingredients

  • tablespoons olive oil
  • cloves garlic, peeled and minced
  • tablespoons tarragon vinegar
  • /2 teaspoon dried tarragon
  • freshly ground black pepper to taste
  • /2 pounds fresh tuna steaks

Instructions

  1. Step 1

    First, I whisk together the olive oil, minced garlic, tarragon vinegar, dried tarragon, and a few twists of black pepper in a medium bowl until combined. The marinade should be fragrant and well blended. Next, I arrange the tuna steaks in a single layer in a shallow dish and pour the marinade over them, turning to coat all sides. Cover the dish and refrigerate for at least 4 hours

  2. Step 2

    letting it marinate overnight deepens the flavor. When ready to cook, preheat your grill to high heat and lightly oil the grates to prevent sticking. Remove the tuna from the marinade, letting excess drip off, and discard any remaining marinade. Place the steaks on the hot grill and cook for 8 to 10 minutes per side, rotating once for nice grill marks. The tuna is done when it flakes easily with a fork and turns opaque throughout. Be careful not to overcook, as tuna can dry out quickly. Let it rest a minute before serving.

Chef's Tip

To get that perfect flake, I always let the tuna steaks sit at room temperature for about 20 minutes before grilling. Patting them completely dry with paper towels is my secret for a beautiful, crusty sear.

Storage Tips

Store leftover tuna in an airtight container in the fridge for up to 2 days. To reheat, gently warm it on the stovetop with a splash of water to keep it moist; it's also delicious cold in a salad.

Variation Tips

For a twist, swap the tarragon vinegar with white wine vinegar and add an extra pinch of dried tarragon. These steaks pair wonderfully with a side of roasted asparagus drizzled with garlic butter or a refreshing cucumber dill salad, both perfect for keto.

Frequently Asked Questions