Keto Sesame Tuna Steaks – Quick, Flavorful, and Low-Carb
These Keto Sesame Tuna Steaks are all about big flavor with minimal effort. You get a crisp, nutty crust on the outside and a tender, meaty center that’s perfect for weeknights or a quick special dinner. The ingredients are simple, and the cooking time is short, so it’s easy to get restaurant-quality results at home.
This recipe pairs well with a light salad, sautéed greens, or cauliflower rice. If you like bold flavor and clean eating, this one’s a keeper.
Keto Sesame Tuna Steaks - Quick, Flavorful, and Low-Carb
Ingredients
- 2 tuna steaks (about 6–8 oz each, 1-inch thick), sushi-grade if searing rare
- 2 tablespoons sesame oil (toasted for stronger flavor)
- 2 tablespoons sesame seeds (mix of white and black, if available)
- 1 tablespoon tamari or coconut aminos (for gluten-free)
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon fresh grated ginger
- 1 small garlic clove, finely grated
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon avocado oil (or another high-heat oil) for searing
- Lemon or lime wedges, for serving
- 2 green onions, thinly sliced (optional garnish)
Instructions
- Pat dry the tuna: Use paper towels to dry the tuna steaks well. This helps you get a great sear.
- Make the marinade: In a small bowl, mix sesame oil, tamari or coconut aminos, vinegar, ginger, garlic, salt, pepper, and red pepper flakes if using.
- Coat the tuna: Brush the marinade over both sides of the tuna.Let it sit for 5–10 minutes while you heat the pan.
- Press on sesame seeds: Spread sesame seeds on a plate. Press the tuna into the seeds to coat both sides evenly.
- Heat the pan: Set a heavy skillet (cast iron or stainless) over medium-high heat. Add avocado oil and let it shimmer.
- Sear the tuna: Place the steaks in the pan.Cook 45–90 seconds per side for rare to medium-rare. For medium, go up to 2 minutes per side. Avoid overcooking to keep it tender.
- Rest and slice: Transfer to a cutting board and rest 2 minutes.Slice against the grain if you want thin strips, or serve whole.
- Finish and serve: Squeeze fresh lemon or lime over the top and sprinkle green onions. Serve with a light salad or sautéed bok choy.
What Makes This Special
- Fast and fuss-free: From prep to plate in about 15 minutes.
- High-protein, low-carb: Perfect for keto or general low-carb lifestyles.
- Crunch and umami: Sesame seeds add texture while tamari or coconut aminos deliver savory depth.
- Restaurant-worthy sear: A hot pan gives you that golden crust without overcooking the center.
- Flexible flavors: Easy to adjust heat, citrus, or herbs to your taste.
Ingredients
- 2 tuna steaks (about 6–8 oz each, 1-inch thick), sushi-grade if searing rare
- 2 tablespoons sesame oil (toasted for stronger flavor)
- 2 tablespoons sesame seeds (mix of white and black, if available)
- 1 tablespoon tamari or coconut aminos (for gluten-free)
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon fresh grated ginger
- 1 small garlic clove, finely grated
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon avocado oil (or another high-heat oil) for searing
- Lemon or lime wedges, for serving
- 2 green onions, thinly sliced (optional garnish)
Step-by-Step Instructions
- Pat dry the tuna: Use paper towels to dry the tuna steaks well. This helps you get a great sear.
- Make the marinade: In a small bowl, mix sesame oil, tamari or coconut aminos, vinegar, ginger, garlic, salt, pepper, and red pepper flakes if using.
- Coat the tuna: Brush the marinade over both sides of the tuna.
Let it sit for 5–10 minutes while you heat the pan.
- Press on sesame seeds: Spread sesame seeds on a plate. Press the tuna into the seeds to coat both sides evenly.
- Heat the pan: Set a heavy skillet (cast iron or stainless) over medium-high heat. Add avocado oil and let it shimmer.
- Sear the tuna: Place the steaks in the pan.
Cook 45–90 seconds per side for rare to medium-rare. For medium, go up to 2 minutes per side. Avoid overcooking to keep it tender.
- Rest and slice: Transfer to a cutting board and rest 2 minutes.
Slice against the grain if you want thin strips, or serve whole.
- Finish and serve: Squeeze fresh lemon or lime over the top and sprinkle green onions. Serve with a light salad or sautéed bok choy.
How to Store
- Refrigerate: Store cooled leftovers in an airtight container for up to 2 days.
- Reheat gently: Avoid the microwave. Enjoy chilled over a salad or briefly warm in a skillet to prevent dryness.
- Freezing not ideal: Freezing can affect texture.
If you must, freeze tightly wrapped for up to 1 month and thaw overnight in the fridge.
Health Benefits
- High-quality protein: Tuna provides complete protein to support muscle maintenance and satiety.
- Omega-3 fats: Supports heart and brain health, and helps reduce inflammation.
- Low-carb and keto-friendly: Minimal carbs with plenty of healthy fats from sesame and avocado oils.
- Micronutrients: Tuna offers B vitamins and selenium, while sesame seeds add minerals like calcium and iron.
Pitfalls to Watch Out For
- Overcooking: Tuna dries out fast. Pull it early for a juicy center.
- Pan not hot enough: A cool pan prevents a good crust and can stick. Preheat until the oil shimmers.
- Too much marinade: Excess moisture can steam the fish.
Pat off any pooling marinade before searing.
- Seed burn: Sesame seeds can scorch if heat is too high. Keep to medium-high and monitor closely.
- Mercury concerns: Choose skipjack or smaller species when possible, and enjoy in moderation, especially for pregnant individuals.
Variations You Can Try
- Citrus boost: Add orange zest or extra lime zest to the marinade for brightness without added carbs.
- Wasabi kick: Stir a little wasabi paste into the tamari for heat.
- Herb crust: Mix finely chopped cilantro or parsley with the sesame seeds.
- Spicy sesame: Drizzle with chili oil or add gochugaru for a gentle heat.
- Garlic-lime butter: Melt a pat of garlic-lime butter over the hot steaks for a richer finish.
FAQ
Can I cook the tuna well-done?
Cooking tuna well-done is possible, but it can become dry. If you prefer it cooked through, lower the heat slightly and cook a bit longer, then add a squeeze of citrus and a drizzle of sesame oil to help with moisture.
Do I need sushi-grade tuna?
Sushi-grade is best if you plan to keep the center rare.
If using non–sushi-grade tuna, cook it to at least medium to be safe.
Can I air-fry these?
Yes, but you’ll lose some sear. Brush with oil, coat in sesame seeds, and air-fry at 400°F (205°C) for 6–8 minutes, checking doneness around 6 minutes.
What can I serve with it to stay keto?
Great sides include cauliflower rice, cucumber salad, sautéed spinach or bok choy, roasted asparagus, or a simple avocado and tomato salad.
Can I use salmon instead?
Yes. Salmon works well with the same marinade and sesame crust.
Adjust cooking time based on thickness.
In Conclusion
Keto Sesame Tuna Steaks deliver big flavor, quick cook time, and a satisfying crust with a tender center. With simple ingredients and a few smart techniques, you can make a weeknight meal that feels special and stays low-carb. Keep the pan hot, don’t overcook, and finish with fresh citrus for a clean, bright bite.
This is a go-to recipe you’ll want on repeat.
