31+ Delicious Keto Ahi Tuna Recipes for a Healthy Lifestyle

If you’re following a keto diet, you’re probably always on the lookout for fresh, healthy, and delicious recipes that are both satisfying and low in carbs.

Ahi tuna, with its rich flavor and versatility, is the perfect ingredient to incorporate into your keto meal plan.

Whether you’re a fan of raw preparations, seared tuna, or hearty bowls, ahi tuna can easily be adapted to fit a variety of keto-friendly recipes.

In this article, we’ve curated a list of 31+ mouthwatering keto ahi tuna recipes that will help you enjoy this nutritious fish while staying on track with your low-carb lifestyle.

From fresh poke bowls to seared tuna steaks and unique sushi-inspired dishes, these recipes are sure to inspire your next meal.

Whether you’re a seasoned chef or just getting started in the kitchen, you’ll find recipes that are easy to make and packed with flavor.

31+ Delicious Keto Ahi Tuna Recipes for a Healthy Lifestyle

Ahi tuna is a fantastic choice for anyone following a keto diet, as it provides high-quality protein and healthy fats while being low in carbohydrates.

The 31+ recipes we’ve shared here offer a variety of ways to enjoy this delicious fish, from light and refreshing salads to hearty, flavorful main dishes.

With these keto ahi tuna recipes in your repertoire, you’ll have plenty of options for tasty and satisfying meals that align with your health goals.

Sesame-Crusted Ahi Tuna with Avocado Cream

This sesame-crusted ahi tuna recipe is perfect for a quick and nutritious keto meal. The tuna steaks are seared to perfection, delivering a tender and flaky interior with a crispy sesame seed crust. Paired with a rich and creamy avocado sauce, this dish is both flavorful and low in carbs, making it ideal for a keto lifestyle.

Ingredients:

• 2 ahi tuna steaks (6 oz each)
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds (optional for contrast)
• 2 tbsp avocado oil
• Salt and pepper, to taste

For the avocado cream:

• 1 ripe avocado
• 2 tbsp sour cream
• Juice of 1 lime
• 1 garlic clove, minced
• Salt, to taste

Instructions:

1. Pat the ahi tuna steaks dry with a paper towel. Season both sides with salt and pepper.
2. On a plate, mix white and black sesame seeds. Press each side of the tuna steaks into the seeds to create an even coating.
3. Heat avocado oil in a skillet over medium-high heat. Once hot, add the tuna steaks and sear for 1-2 minutes per side, depending on your preferred level of doneness. Remove and let rest for a minute.
4. While the tuna rests, prepare the avocado cream. Blend the avocado, sour cream, lime juice, garlic, and salt until smooth. Adjust seasoning if needed.
5. Slice the tuna steaks into thin slices and serve with a dollop of avocado cream on the side.

With its vibrant presentation and contrasting textures, this sesame-crusted ahi tuna dish will quickly become a go-to keto meal. The rich avocado cream perfectly complements the nutty sesame crust, creating a harmony of flavors that will satisfy your taste buds.

Spicy Ahi Tuna Poke Bowl (Keto Style)

This spicy ahi tuna poke bowl is a keto-friendly twist on the classic Hawaiian favorite. Packed with fresh flavors, healthy fats, and minimal carbs, it’s a refreshing meal that’s light yet satisfying. The zucchini noodles serve as a low-carb alternative to rice, while the spicy sauce adds a burst of heat.

Ingredients:

• 8 oz sashimi-grade ahi tuna, diced
• 2 medium zucchinis, spiralized
• 1/4 cup cucumber, thinly sliced
• 1/4 avocado, cubed
• 2 tbsp green onions, sliced
• 1 tbsp sesame seeds

For the sauce:

• 2 tbsp mayonnaise
• 1 tsp sriracha (or adjust to taste)
• 1 tsp sesame oil
• 1 tsp tamari (or soy sauce)
• Juice of 1/2 lime

Instructions:

1. In a small bowl, mix the sauce ingredients until smooth. Taste and adjust the spice level if needed.
2. Toss the diced tuna with half of the sauce in a separate bowl and let it marinate for 5-10 minutes in the refrigerator.
3. Arrange the spiralized zucchini in a bowl as the base. Top with marinated tuna, cucumber slices, avocado, and green onions.
4. Drizzle the remaining sauce over the bowl and sprinkle with sesame seeds for garnish.

This keto poke bowl combines the clean taste of raw tuna with the spicy, creamy sauce for an irresistible dish. The zucchini noodles provide a crunchy base that perfectly complements the tender fish, ensuring every bite is a delightful mix of flavors and textures.

Garlic Butter Ahi Tuna Steaks with Lemon Zoodles

This garlic butter ahi tuna recipe is a simple yet elegant keto meal that comes together in under 20 minutes. The tender tuna steaks are seared in a rich garlic butter sauce and served over zesty lemon-infused zucchini noodles, creating a light yet indulgent dish.

Ingredients:

• 2 ahi tuna steaks (6 oz each)
• 2 tbsp butter
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper, to taste

For the lemon zoodles:

• 2 medium zucchinis, spiralized
• 1 tbsp olive oil
• Zest of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Heat butter in a skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
2. Season the tuna steaks with salt and pepper. Add them to the skillet and sear for 2-3 minutes per side, or until cooked to your liking. Remove and set aside.
3. In the same skillet, add lemon juice and chopped parsley, stirring to create a sauce. Drizzle this over the tuna steaks.
4. Heat olive oil in another skillet over medium heat. Add the zucchini noodles, lemon zest, salt, and pepper. Sauté for 2-3 minutes until slightly softened.
5. Serve the garlic butter tuna steaks over the lemon zoodles, garnished with extra parsley if desired.

This garlic butter ahi tuna with lemon zoodles is a sophisticated meal that highlights fresh and bold flavors. The buttery sauce enhances the natural taste of the tuna, while the lemon zoodles provide a refreshing and low-carb accompaniment, making it perfect for any keto dinner.

Coconut-Crusted Ahi Tuna with Cilantro Lime Sauce

This coconut-crusted ahi tuna recipe is a delightful fusion of tropical flavors and keto-friendly ingredients. The crispy coconut crust pairs beautifully with the tangy cilantro lime sauce, creating a meal that is both exotic and satisfying.

Ingredients:

• 2 ahi tuna steaks (6 oz each)
• 1/4 cup unsweetened shredded coconut
• 2 tbsp almond flour
• 1 egg, beaten
• 2 tbsp coconut oil
• Salt and pepper, to taste

For the cilantro lime sauce:

• 1/4 cup Greek yogurt (or coconut yogurt for dairy-free)
• Juice and zest of 1 lime
• 2 tbsp fresh cilantro, chopped
• 1 garlic clove, minced
• Salt, to taste

Instructions:

1. In a shallow dish, combine shredded coconut and almond flour. Season the mixture with a pinch of salt and pepper.
2. Dip each tuna steak into the beaten egg, then press into the coconut mixture to coat evenly.
3. Heat coconut oil in a skillet over medium heat. Add the coated tuna steaks and cook for 2-3 minutes per side until the crust is golden and the tuna is cooked to your liking.
4. In a small bowl, mix all the cilantro lime sauce ingredients until smooth.
5. Serve the tuna steaks with a drizzle of cilantro lime sauce and a side of steamed vegetables or a fresh salad.

The crispy coconut crust and vibrant cilantro lime sauce create a balance of textures and flavors that make this dish a standout. It’s perfect for those on a keto diet looking for something unique and flavorful.

Ahi Tuna Lettuce Wraps with Ginger Soy Dressing

These ahi tuna lettuce wraps are a refreshing, low-carb option for a light yet filling meal. The tender tuna is paired with crisp lettuce and a savory ginger soy dressing for a burst of flavor in every bite.

Ingredients:

• 8 oz sashimi-grade ahi tuna, diced
• 8 large butter lettuce leaves
• 1/4 cup shredded carrots
• 1/4 cup thinly sliced cucumbers
• 1 tbsp sesame seeds

For the ginger soy dressing:

• 2 tbsp tamari (or soy sauce)
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 1 tsp rice vinegar
• 1/2 tsp garlic, minced
• A pinch of stevia or keto-friendly sweetener

Instructions:

1. In a bowl, whisk together all the ginger soy dressing ingredients. Set aside.
2. Toss the diced tuna with half of the dressing and let it marinate in the refrigerator for 10 minutes.
3. Lay out the lettuce leaves and fill each one with marinated tuna, shredded carrots, and sliced cucumbers. Drizzle the remaining dressing on top and sprinkle with sesame seeds.
4. Serve immediately for a fresh and flavorful meal.

These lettuce wraps are not only easy to make but also packed with vibrant flavors. The combination of tender tuna, crisp veggies, and tangy dressing ensures this dish is as delicious as it is nutritious.

Blackened Ahi Tuna with Cauliflower Mash

This blackened ahi tuna recipe delivers bold, smoky flavors paired with a creamy cauliflower mash. It’s a hearty, keto-friendly meal that’s perfect for a dinner that feels both indulgent and healthy.

Ingredients:

• 2 ahi tuna steaks (6 oz each)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp avocado oil

For the cauliflower mash:

• 1 medium head of cauliflower, cut into florets
• 2 tbsp butter
• 1/4 cup heavy cream
• 2 tbsp grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. In a small bowl, mix the paprika, garlic powder, onion powder, cayenne, cumin, salt, and pepper. Rub this spice mix evenly over both sides of the tuna steaks.
2. Heat avocado oil in a skillet over high heat. Sear the tuna steaks for 1-2 minutes per side, depending on your desired doneness. Remove and let rest for a moment.
3. Steam the cauliflower florets until tender. Drain and blend with butter, heavy cream, Parmesan, salt, and pepper until smooth.
4. Plate the blackened tuna steaks alongside a generous serving of cauliflower mash. Garnish with fresh parsley if desired.

This dish is a flavorful keto dinner option that feels gourmet. The bold spices of the blackened tuna pair beautifully with the creamy, buttery cauliflower mash, creating a meal that’s both satisfying and nourishing.

Ahi Tuna Tartar with Cucumber and Avocado

This ahi tuna tartar recipe is a refreshing and light keto-friendly appetizer or meal. It combines the fresh, delicate taste of raw ahi tuna with creamy avocado, crunchy cucumber, and a zesty dressing that enhances the natural flavors of the fish.

Ingredients:

• 8 oz sashimi-grade ahi tuna, finely diced
• 1/2 avocado, diced
• 1/2 cucumber, diced
• 2 tbsp red onion, finely chopped
• 1 tbsp capers, drained
• 1 tbsp fresh cilantro, chopped

For the dressing:

• 1 tbsp tamari (or soy sauce)
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp black sesame seeds

Instructions:

1. In a medium bowl, combine the diced tuna, avocado, cucumber, red onion, capers, and cilantro.
2. In a separate small bowl, whisk together all the dressing ingredients until smooth.
3. Pour the dressing over the tuna mixture and gently toss to coat.
4. Serve immediately, garnished with a sprinkle of black sesame seeds for extra crunch.

This ahi tuna tartar is a quick and delightful dish that’s perfect for a keto appetizer or a light meal. The combination of fresh ingredients with the tangy dressing elevates the flavors, while the creamy avocado adds richness to balance the freshness of the tuna.

Ahi Tuna and Zucchini Noodle Stir-Fry

This stir-fry recipe combines tender ahi tuna with crunchy zucchini noodles and a savory, low-carb sauce. It’s a quick, one-pan dish that is both light and flavorful, ideal for a healthy keto dinner.

Ingredients:

• 2 ahi tuna steaks (6 oz each), cut into strips
• 2 medium zucchinis, spiralized
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp avocado oil

For the stir-fry sauce:

• 2 tbsp tamari (or soy sauce)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp garlic powder

Instructions:

1. Heat avocado oil in a large skillet or wok over medium-high heat. Add the garlic, onion, and bell pepper, and sauté for 3-4 minutes until softened.
2. Add the ahi tuna strips to the skillet and cook for another 2-3 minutes, stirring frequently, until the tuna is seared but still pink in the middle.
3. Stir in the zucchini noodles and cook for another 2 minutes, just until the noodles soften slightly.
4. In a small bowl, whisk together the stir-fry sauce ingredients. Pour the sauce over the tuna and vegetables, tossing to coat.
5. Serve immediately, garnished with sesame seeds or chopped green onions if desired.

This ahi tuna stir-fry is a fantastic keto dinner option, bringing together tender tuna, crisp veggies, and a savory sauce. It’s a well-balanced, flavorful meal that’s both low in carbs and high in nutrients, making it a perfect choice for a keto-friendly lifestyle.

Grilled Ahi Tuna Steaks with Garlic Herb Butter

These grilled ahi tuna steaks are topped with a luscious garlic herb butter, creating a mouthwatering keto meal that’s quick and full of flavor. The slightly smoky grilled tuna pairs perfectly with the rich, savory butter, making it an elegant yet easy dinner option.

Ingredients:

• 2 ahi tuna steaks (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste

For the garlic herb butter:

• 3 tbsp butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the ahi tuna steaks with olive oil and season with salt and pepper.
2. Grill the tuna steaks for about 2-3 minutes per side, or until cooked to your desired level of doneness.
3. While the tuna is grilling, prepare the garlic herb butter by mixing the softened butter with garlic, parsley, thyme, lemon juice, salt, and pepper in a small bowl.
4. Once the tuna steaks are grilled, remove them from the heat and let them rest for a minute.
5. Top each steak with a generous spoonful of the garlic herb butter and serve immediately.

The garlic herb butter on these grilled ahi tuna steaks adds a rich, savory touch that complements the smoky flavor of the grilled fish. This dish is simple to make but feels special, making it a great choice for a keto-friendly dinner with impressive flavor.

Ahi Tuna and Spinach Salad with Balsamic Vinaigrette

This ahi tuna and spinach salad is a fresh and healthy keto dish, featuring seared tuna over a bed of crisp spinach and vegetables, drizzled with a tangy balsamic vinaigrette. It’s perfect for a light yet satisfying meal.

Ingredients:

• 2 ahi tuna steaks (6 oz each)
• 4 cups fresh spinach leaves
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil

For the balsamic vinaigrette:

• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey or stevia (optional for sweetness)
• Salt and pepper, to taste

Instructions:

1. Season the ahi tuna steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the tuna steaks for about 1-2 minutes per side, depending on desired doneness. Let the tuna rest for a minute before slicing thinly.
2. In a large bowl, combine the spinach, cucumber, red onion, and cherry tomatoes.
3. In a small bowl, whisk together all the vinaigrette ingredients until smooth.
4. Arrange the sliced tuna on top of the salad and drizzle with the balsamic vinaigrette.
5. Toss gently and serve immediately.

This salad is perfect for a refreshing and light keto meal. The slightly warm, seared tuna pairs beautifully with the crisp, fresh vegetables and the tangy balsamic dressing, making it a nutritious and satisfying option for any time of day.

Lemon Dill Ahi Tuna Skewers with Avocado Salsa

These lemon dill ahi tuna skewers are a delicious, keto-friendly meal that combines the fresh flavors of grilled tuna with a zesty lemon-dill marinade. The avocado salsa adds a creamy contrast, making this dish both refreshing and satisfying.

Ingredients:

• 2 ahi tuna steaks (6 oz each), cut into cubes
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste

For the avocado salsa:

• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, chopped dill, salt, and pepper. Add the cubed tuna and marinate for 10-15 minutes in the refrigerator.
2. Preheat the grill or grill pan to medium-high heat. Thread the marinated tuna onto skewers.
3. Grill the tuna skewers for 1-2 minutes per side, or until lightly charred and cooked to your desired level of doneness.
4. While the tuna cooks, combine the avocado, red onion, cilantro, lime juice, salt, and pepper in a small bowl to make the salsa.
5. Serve the grilled tuna skewers with a generous scoop of avocado salsa on the side.

The lemon dill marinade gives the tuna skewers a fresh, aromatic flavor, while the creamy avocado salsa adds a cool contrast. This dish is perfect for a keto-friendly summer meal or a flavorful grilling session.

Ahi Tuna Steak with Roasted Asparagus and Garlic Butter Sauce

This simple yet elegant recipe for ahi tuna steak paired with roasted asparagus and a rich garlic butter sauce is a keto-friendly dinner option that’s both low in carbs and full of flavor. The roasted asparagus adds a slight char, complementing the tender tuna steaks.

Ingredients:

• 2 ahi tuna steaks (6 oz each)
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper, to taste

For the garlic butter sauce:

• 3 tbsp butter, melted
• 2 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes, until tender and slightly crispy.
2. While the asparagus roasts, season the ahi tuna steaks with salt and pepper. Heat a skillet over medium-high heat and add a bit of olive oil. Sear the tuna steaks for 1-2 minutes per side, or until cooked to your liking.
3. In a small bowl, combine the melted butter, minced garlic, lemon juice, and parsley. Stir until well combined.
4. Plate the roasted asparagus with the tuna steaks, and drizzle the garlic butter sauce over the top.
5. Serve immediately for a rich and flavorful keto meal.

This dish is a perfect balance of flavors and textures, from the crisp roasted asparagus to the succulent ahi tuna, all brought together by the aromatic garlic butter sauce. It’s a great choice for a low-carb, high-protein meal that feels luxurious but is easy to prepare.

Ahi Tuna Poke Salad with Spicy Mayo

This ahi tuna poke salad is a fresh and flavorful keto-friendly meal that combines raw tuna with crunchy vegetables and a creamy spicy mayo dressing. It’s a perfect combination of texture, flavor, and a satisfying dose of healthy fats.

Ingredients:

• 8 oz sashimi-grade ahi tuna, diced
• 2 cups mixed greens (e.g., spinach, arugula, and lettuce)
• 1/2 cucumber, julienned
• 1/4 cup red cabbage, thinly sliced
• 1/4 cup avocado, diced
• 2 tbsp green onions, chopped

For the spicy mayo dressing:

• 2 tbsp mayonnaise
• 1 tsp sriracha (adjust to taste)
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp soy sauce or tamari

Instructions:

1. In a bowl, combine the diced ahi tuna, cucumber, red cabbage, avocado, and green onions.
2. In a small bowl, whisk together the mayonnaise, sriracha, sesame oil, rice vinegar, and soy sauce until smooth.
3. Pour the spicy mayo dressing over the tuna and vegetable mixture and toss gently to coat.
4. Arrange the mixed greens on a plate and top with the poke mixture.
5. Serve immediately, garnished with extra green onions or sesame seeds if desired.

This ahi tuna poke salad is a vibrant and refreshing keto dish that’s bursting with fresh flavors. The combination of spicy mayo, creamy avocado, and tender tuna creates a satisfying meal that’s full of texture and perfect for a light lunch or dinner.

Ahi Tuna Fish Tacos with Cabbage Slaw (Keto-Friendly)

These keto-friendly ahi tuna fish tacos are a perfect low-carb alternative to traditional tacos. Served in lettuce wraps instead of tortillas, the fresh, marinated tuna pairs perfectly with a tangy cabbage slaw and a creamy lime dressing.

Ingredients:

• 8 oz ahi tuna steaks, cut into cubes
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste

For the cabbage slaw:

• 2 cups shredded cabbage (green or purple)
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

For the lettuce wraps:

• 6-8 large butter lettuce leaves

Instructions:

1. In a bowl, combine the olive oil, lime juice, chili powder, cumin, salt, and pepper. Add the cubed ahi tuna and marinate for 10-15 minutes.
2. While the tuna marinates, prepare the cabbage slaw by mixing the shredded cabbage, mayonnaise, lime juice, apple cider vinegar, salt, and pepper. Toss well to combine.
3. Heat a skillet over medium-high heat and cook the marinated tuna for 2-3 minutes, just until seared and still rare in the middle.
4. To assemble the tacos, place a spoonful of cabbage slaw in each lettuce leaf and top with the seared tuna.
5. Serve immediately with a wedge of lime on the side.

These keto ahi tuna fish tacos are a healthy, low-carb version of a classic favorite. The tender, spicy tuna and crunchy cabbage slaw make for a fresh, satisfying meal that’s perfect for a keto diet. The lettuce wraps add a crisp, refreshing element, making this dish light yet full of flavor.

Ahi Tuna with Cauliflower Rice and Lemon Garlic Sauce

This keto-friendly ahi tuna recipe pairs perfectly with cauliflower rice, creating a balanced and satisfying meal. The ahi tuna is seared to perfection and served with a zesty lemon garlic sauce that enhances the flavors.

Ingredients:

• 2 ahi tuna steaks (6 oz each)
• 1 tbsp avocado oil
• Salt and pepper, to taste

For the cauliflower rice:

• 1 medium cauliflower, grated into rice-sized pieces (or use pre-grated cauliflower rice)
• 1 tbsp olive oil
• Salt and pepper, to taste

For the lemon garlic sauce:

• 3 tbsp butter, melted
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Heat the avocado oil in a skillet over medium-high heat. Season the tuna steaks with salt and pepper and sear them for 1-2 minutes per side, depending on your preferred doneness. Remove from the skillet and let rest.
2. In another skillet, heat olive oil over medium heat and add the grated cauliflower. Sauté for 4-5 minutes until softened and lightly browned. Season with salt and pepper.
3. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the lemon juice, parsley, salt, and pepper.
4. Serve the seared tuna on top of the cauliflower rice, drizzling the lemon garlic sauce over the top.
5. Garnish with extra parsley if desired and serve immediately.

This dish is a perfect keto meal, with the tender tuna complemented by the light and fluffy cauliflower rice. The zesty lemon garlic sauce adds a burst of flavor that ties the meal together, creating a satisfying and nutritious dinner.

Seared Ahi Tuna with Avocado and Cucumber Salsa

This seared ahi tuna with avocado and cucumber salsa is a light and flavorful keto-friendly dish that combines perfectly cooked tuna with a refreshing, tangy salsa. It’s an ideal choice for a healthy and satisfying meal.

Ingredients:

• 2 ahi tuna steaks (6 oz each)
• 1 tbsp olive oil
• Salt and pepper, to taste

For the avocado and cucumber salsa:

• 1 avocado, diced
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the ahi tuna steaks with salt and pepper. Sear the tuna for about 1-2 minutes per side, leaving the inside rare. Remove from heat and let rest.
2. In a small bowl, combine the diced avocado, cucumber, red onion, cilantro, lime juice, salt, and pepper. Stir gently to combine.
3. Slice the tuna steaks thinly and arrange on a plate. Spoon the avocado and cucumber salsa on top of the tuna.
4. Serve immediately, garnished with additional cilantro if desired.

This dish is a perfect balance of flavors and textures. The rich, slightly charred tuna is complemented by the creamy avocado and refreshing cucumber salsa, making it a vibrant, keto-friendly meal that is light yet satisfying.

Ahi Tuna with Garlic Parmesan Zoodles

This recipe features ahi tuna paired with garlic Parmesan zucchini noodles (zoodles), offering a delicious and nutritious low-carb meal. The flavors of the seared tuna and garlic Parmesan sauce create a hearty and satisfying dish.

Ingredients:

• 2 ahi tuna steaks (6 oz each)
• 2 medium zucchinis, spiralized into noodles (zoodles)
• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Season the ahi tuna steaks with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear the tuna for about 2-3 minutes per side, or until your desired doneness. Remove from the skillet and set aside.
2. In the same skillet, melt butter and add the minced garlic. Cook for 1-2 minutes until fragrant.
3. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until they soften slightly but remain al dente. Season with salt and pepper.
4. Remove from heat and stir in the grated Parmesan cheese until the noodles are coated.
5. Slice the tuna and serve it on top of the garlic Parmesan zoodles. Garnish with extra Parmesan if desired.

This dish combines tender ahi tuna with garlic Parmesan zoodles for a satisfying, keto-friendly dinner that’s packed with flavor. The richness of the butter and cheese contrasts beautifully with the lightness of the zucchini noodles, creating a balanced meal.

Ahi Tuna Ceviche with Lime and Cilantro

This ahi tuna ceviche with lime and cilantro is a zesty and refreshing keto dish, perfect for a light lunch or appetizer. The marinated raw tuna is enhanced with fresh lime juice and cilantro, creating a tangy, flavorful dish.

Ingredients:

• 8 oz sashimi-grade ahi tuna, diced
• Juice of 2 limes
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 small cucumber, diced
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine the diced tuna with the lime juice. Stir gently and let it marinate in the refrigerator for 15-20 minutes. The lime juice will “cook” the tuna slightly.
2. After marinating, add the red onion, cilantro, cucumber, salt, and pepper to the tuna mixture. Stir to combine.
3. Drizzle with olive oil and toss again.
4. Serve immediately as a light appetizer or as a refreshing salad.

This ahi tuna ceviche is a perfect keto meal or appetizer, bursting with tangy lime and fresh flavors from the cilantro and cucumber. The marinated tuna provides a tender, melt-in-your-mouth texture, making it a delicious and light dish for any occasion.

Ahi Tuna and Avocado Lettuce Wraps

These ahi tuna and avocado lettuce wraps are a keto-friendly, fresh, and light option that combines tender ahi tuna with creamy avocado, all wrapped up in crisp lettuce leaves. This dish is perfect as a light lunch or an appetizer.

Ingredients:

• 2 ahi tuna steaks (6 oz each), diced
• 1 tbsp sesame oil
• 1 tbsp soy sauce or tamari
• 1 tsp rice vinegar
• 1/2 tsp ginger, grated
• Salt and pepper, to taste

For the avocado mixture:

• 1 avocado, diced
• 1/4 red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

For the wraps:

• 6-8 large lettuce leaves (such as butter lettuce or Romaine)

Instructions:

1. In a small bowl, mix the sesame oil, soy sauce, rice vinegar, grated ginger, salt, and pepper. Add the diced ahi tuna and toss gently to coat. Let it marinate for 10-15 minutes.
2. In another bowl, combine the diced avocado, red onion, cilantro, lime juice, salt, and pepper. Gently stir to combine.
3. To assemble, place a spoonful of the avocado mixture in each lettuce leaf, followed by a spoonful of the marinated tuna.
4. Serve immediately, garnished with extra cilantro or sesame seeds if desired.

These ahi tuna and avocado lettuce wraps are a delicious low-carb meal that is bursting with flavor. The combination of marinated tuna and creamy avocado provides a perfect balance, all nestled in crisp lettuce for a refreshing, satisfying dish.

Ahi Tuna Sashimi with Wasabi Soy Sauce

This ahi tuna sashimi with wasabi soy sauce is a simple yet elegant keto-friendly dish, showcasing the fresh, delicate flavors of raw tuna paired with a spicy, tangy sauce. It’s a perfect appetizer or light meal for anyone following a keto diet.

Ingredients:

• 8 oz sashimi-grade ahi tuna, sliced into thin strips
• 1 tbsp soy sauce or tamari
• 1 tsp wasabi paste
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp sesame seeds (optional, for garnish)

Instructions:

1. Arrange the thinly sliced ahi tuna on a serving plate.
2. In a small bowl, mix the soy sauce, wasabi paste, sesame oil, and rice vinegar. Stir until the wasabi dissolves and the sauce is smooth.
3. Drizzle the wasabi soy sauce over the tuna slices.
4. Garnish with sesame seeds if desired and serve immediately.

This dish is the epitome of simplicity and freshness, with raw ahi tuna serving as the star of the show. The wasabi soy sauce adds a spicy kick, while the sesame oil provides richness. It’s a great option for those looking for a low-carb, high-protein meal.

Ahi Tuna Poke Bowl with Cauliflower Rice

This ahi tuna poke bowl with cauliflower rice is a keto-friendly version of the popular poke bowl, replacing traditional rice with cauliflower rice for a low-carb meal. The fresh tuna is marinated in a flavorful sauce and topped with healthy, crunchy vegetables.

Ingredients:

• 8 oz sashimi-grade ahi tuna, diced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp honey (optional for sweetness)
• 1/2 avocado, sliced
• 1/4 cucumber, sliced
• 1/4 cup shredded carrots
• 1/4 cup radishes, thinly sliced
• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp olive oil
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. In a bowl, mix the soy sauce, sesame oil, rice vinegar, and honey (if using). Add the diced ahi tuna and stir gently to coat. Let it marinate in the refrigerator for 10-15 minutes.
2. In a skillet, heat the olive oil over medium heat and sauté the cauliflower rice for 5-7 minutes until soft and slightly golden. Season with salt and pepper.
3. To assemble the poke bowls, place a serving of cauliflower rice in each bowl. Top with marinated ahi tuna, avocado slices, cucumber, shredded carrots, and radishes.
4. Drizzle any leftover marinade over the top and garnish with sesame seeds. Serve immediately.

This ahi tuna poke bowl with cauliflower rice is a delicious and nutritious keto meal. The freshness of the marinated tuna pairs wonderfully with the crisp vegetables, and the cauliflower rice serves as a perfect low-carb base. It’s a great option for a balanced, light, and satisfying meal.

Ahi Tuna Tartare with Cucumber and Avocado

This ahi tuna tartare with cucumber and avocado is a fresh, keto-friendly appetizer or light meal. The combination of tender raw tuna, creamy avocado, and crunchy cucumber creates a refreshing and satisfying dish, perfect for any occasion.

Ingredients:

• 8 oz sashimi-grade ahi tuna, diced
• 1 avocado, diced
• 1/2 cucumber, finely diced
• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. In a bowl, combine the diced ahi tuna, avocado, and cucumber.
2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the tuna mixture and gently toss to combine.
4. Garnish with fresh cilantro if desired and serve immediately.

This ahi tuna tartare is light yet rich, with the creamy avocado balancing the tender, slightly salty tuna. The cucumber adds a refreshing crunch, while the sesame oil and rice vinegar dressing enhance the dish’s savory and tangy flavors, making it a perfect keto-friendly starter or snack.

Ahi Tuna and Zucchini Noodles with Lemon Basil Pesto

This keto-friendly dish features seared ahi tuna served over a bed of zucchini noodles, drizzled with a fresh and aromatic lemon basil pesto. It’s a low-carb, nutrient-packed meal that’s both satisfying and full of flavor.

Ingredients:

• 2 ahi tuna steaks (6 oz each)
• 2 medium zucchinis, spiralized into noodles (zoodles)
• 2 tbsp olive oil
• Salt and pepper, to taste

For the lemon basil pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the ahi tuna steaks with salt and pepper. Sear the tuna for 1-2 minutes per side for a rare center or longer if you prefer more well-done. Remove from heat and set aside.
2. In a food processor or blender, combine the basil, pine nuts, lemon juice, Parmesan, olive oil, garlic, salt, and pepper. Blend until smooth to make the pesto.
3. In a separate pan, sauté the zucchini noodles in olive oil over medium heat for 2-3 minutes until tender but still firm.
4. Plate the zucchini noodles and top with the seared tuna, sliced. Drizzle with the lemon basil pesto.
5. Serve immediately for a refreshing, low-carb meal.

The tender seared ahi tuna pairs beautifully with the fresh zucchini noodles and zesty lemon basil pesto. This dish is a perfect keto dinner, light yet packed with flavor and nutrients, making it a satisfying meal that doesn’t skimp on taste.

Ahi Tuna and Kale Salad with Lemon Dressing

This ahi tuna and kale salad is a nutrient-dense, keto-friendly dish that combines rich, seared tuna with hearty kale and a simple lemon dressing. The bright citrus notes of the dressing elevate the flavors, making this salad a refreshing and satisfying meal.

Ingredients:

• 2 ahi tuna steaks (6 oz each)
• 4 cups kale, chopped
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 tbsp olive oil

For the lemon dressing:

• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp honey or stevia (optional for sweetness)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the ahi tuna steaks with salt and pepper. Sear the tuna for 1-2 minutes per side, leaving the center rare. Let the tuna rest and slice thinly.
2. In a large bowl, massage the chopped kale with a pinch of salt for 1-2 minutes until it softens.
3. Add the sliced red onion, cherry tomatoes, and avocado to the kale.
4. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey (if using), salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently.
6. Top the salad with the sliced ahi tuna and serve immediately.

This salad is a flavorful and hearty keto meal. The rich, seared tuna complements the bold flavors of the kale and the creamy avocado, while the lemon dressing adds a refreshing, tangy touch. It’s a perfect combination for a light but filling meal that’s rich in nutrients.

Note: More recipes are coming soon!