This pepper tuna steak recipe is simple but elegant. Meaty and tender these tuna steaks taste even better with a lemony dijon cream sauce for only 2.9g net carbs. Best of all you can make this easy low carb fish dinner in just 15 minutes!
You might also like this low carb creamy sun dried tomato cod recipe.
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 steak in restaurants especially if it’s full of crushed black pepper and topped with a tasty cream sauce.
So today I give you this easy pepper tuna steak recipe 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!
More fish recipes to make
While this is the only tuna steak recipe I have on the site, I do have other fish recipes. Recently I made an asiago tilapia recipe that I just loved. I would eat this every 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!
What does fresh tuna steaks taste like
If you’ve never had fresh tuna you might be surprised that it is nothing like canned tuna. Raw, it is a deep red color with a mild flavor. When you cook tuna, it turns from pink to tan. It’s a very meaty fish with a dense and firm texture much like beef. To learn more about fresh tuna click here.
The easy way to cook tuna steaks
If you wondered how to cook tuna steak, let me tell you it is very easy in my cast iron skillet. I find that cracked pepper is the best tuna steak seasoning in my opinion. You can skip that step if you don’t like pepper. So for this seared tuna steak recipe:
- Get your skillet real hot.
- Rub cracked pepper on both sides of the tuna steaks.
- Pour a little oil into the hot skillet.
- 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.
- Let it sit for a few minutes and it will cook a bit more.
Lemon Dijon sauce for tuna steaks
While the tuna steak is searing, make the lemon dijon sauce. The quickest way to make this tuna steak sauce is to add butter, cream, broth, garlic, mustard, lemon juice and zest to a pan and whisk 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 tuna is done and has sit for a few minutes, you can serve them with the sauce on the side or poured over the seared tuna steaks.
Note about these tuna steaks
One note about this recipe. I bought this fish at Costco and of course got these huge pieces. It 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 easy tuna steak recipe and the nutritional information for 1 serving is:
335 cals / 11.7g fat / 3g carbs / .1g fiber / 36.9g protein = 2.9g net carbs
Pepper Tuna Steaks with Lemon Dijon Cream Sauce
This pepper tuna steak recipe is simple but elegant. Meaty and tender these tuna steaks taste even better with a lemony dijon cream sauce for only 2.9g net carbs.
- 2 lbs tuna
- 2 tablespoons crushed black pepper
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 cup cream
- 1 tablespoon dijon msutard
- 1/2 cup broth (chicken, beef or vegetable)
- 1 teaspoon garlic crushed
- 1/2 lemon juiced
- 1/2 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 1/8 to 1/4 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.