Here's a low-carb Yellowfin tuna steak recipe you can try. The following lemon-pepper tuna recipe is both easy and delicious.
Tuna is one of my favorite sources of protein. It is low in fat and carbs, and because of the health benefits I usually eat it once or twice a week.
In addition to the tuna, you might want to add a complex carb such as a small sweet potato or side salad to round off your plate.
1½ teaspoons (7ml) grated Lemon Zest
Juice of one (1) Lemon**
2 teaspoons (10ml) dried Thyme leaves
½ to 1 teaspoons (2.5-5ml) coarsely ground Black Pepper
¼ teaspoon (1.25ml) Salt
1 to 2 teaspoons (5-10ml) Extra-Virgin Olive Oil
**Or, use 1½ teaspoons grated lime zest and 2 tablespoons freshly squeezed lime juice in place of the lemon.
Even though this is a Yellowfin tuna steak recipe, you should be able to substitute another species of tuna with good results.
|In a small bowl, mix together lemon zest, thyme, pepper, and salt to your liking. Lightly rub both sides of the tuna steaks with olive oil and rub the seasoning mix on the tuna steaks.
Heat a bit more oil in skillet and then add the tuna steaks. Cook each side of steak for about 1 minute over medium heat.
Pour lemon juice over the steaks when ready to serve.
Here are some interesting facts you might not know about Yellowfin tuna:
Yellowfin is the species often found in canned tuna.
It usually has a yellow stripe along its side.
Maxium length is about 8 feet, maximum weight about 450 pounds.
Yellowfin live about six or seven years.
They prefer warmer subtropical or tropical waters, such as the Caribbean Sea and Gulf of Mexico.
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