These peppered tuna steaks are simple but elegant. Meaty and tender they taste even better with a lemony dijon cream sauce for only 2.9g net carbs.
We don’t eat much fish in our house. Mostly because I don’t know many ways to prepare it. However I remember I used to make this years ago and was craving it for some reason. I love seared tuna in restaurants especially if it’s full of crushed black pepper and topped with a tasty cream sauce. So today I give you peppered tuna steaks with a lemon dijon cream sauce. This is a very “meaty” low carb dinner coming in at 2.9g net carbs. It’s a nice seafood dish to serve a meat lover!
I do have a few fish recipes on this blog. Recently I made an asiago tilapia recipe that I just loved. I would eat this ever week because it’s easy and tasty but my family would get sick of it. However I also have a few salmon recipes and few more tilapia recipes so I guess I do have quite a few fish recipes and I better start using them more!
These tuna steaks only take a few minutes to make. I used my cast iron skillet and got it real hot. Then I added the oil while I rubbed the cracked pepper on the steaks. You can add more oil on the steaks if you want but I didn’t feel they needed it. The pepper stuck beautifully. Then I seared each side for about 5 minutes on both sides without disturbing them. You can see the meat cooking it’s way up the steak. I like it rare as you can see but you can cook it longer if your prefer. Also let it sit for a few minutes and it will cook a bit more.
While the tuna was searing, I made the lemon dijon sauce. I added butter, cream, broth, garlic, mustard, lemon juice and zest to a pan and whisked it until well combined. You can make it thicker by letting it simmer and condense. Or make it thinner by adding a bit more cream or broth. When the fish is done and has sit for a few minutes, you can serve them with the sauce on the side or poured over the steaks.
Peppered Tuna Steaks with Lemon Dijon Cream Sauce
One note about this recipe. I bought this fish at Costco and of course got these huge pieces. I was a lot for the 3 of us so next time I will half this recipe. These steaks are dense and you don’t need a big piece. However I really liked them and can’t wait to try this again. They don’t need the sauce to taste like a piece of meat. You can even try some steak seasoning if you like or a compound herb butter on top. I hope you enjoy this one and the nutritional information for 1 serving is:
335 cals / 11.7g fat / 3g carbs / .1g fiber / 36.9g protein = 2.9g net carbs
- 2 lbs tuna
- 2 tablespoons crushed black pepper
- ½ teaspoon salt
- 1 tablespoon oil
- 1 tablespoon butter
- ½ cup cream
- 1 tablespoon dijon msutard
- ½ cup broth
- 1 teaspoon garlic, crushed
- ½ lemon juiced
- ½ lemon zest
- Heat a cast iron skillet over medium high heat.
- While it's heating, rub the crushed black pepper on both sides of the tuna steaks.
- Also sprinkle a bit of salt on both sides.
- Once the skillet is heated add the oil and then sear the steaks on both sides.
- You will see the steak start to cook from the pan up. If you like it rare, flip it once it's cooked about ⅛ to ¼ the way up. About 5 minutes each side.
- While the steaks are cooking, heat up another skillet.
- Add the butter, cream, mustard, garlic, lemon juice and zest and broth.
- Whisk and bring to a simmer.
- Serve along side or over top steaks.
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Try some of these delicious shrimp recipes!