Keto Filipino Seafood Fiesta: Grilled Tuna Steak with Cauliflower Rice, Mango Salsa, and Garlic Shrimp

Allergens

Fish, Shellfish

Ingredients

• 2 tuna steaks (6 oz each), preferably wild
• caught
• 4 cups cauliflower rice, rinsed and drained
• 1 large ripe mango, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 small red bell pepper, diced
• 1 lb shrimp, peeled and deveined
• 6 cloves garlic, minced
• Salt and pepper, to taste
• Olive oil, for brushing
• Fresh cilantro, for garnish
• Lemon or lime wedges, for serving

Instructions

1. Prepare the grill or preheat the oven to 400°F (200°C). Season the tuna steaks with salt and pepper, and brush with olive oil. Grill or bake until desired doneness is reached, approximately 4 5 minutes per side for medium rare. Let rest for a few minutes before slicing.
2. In a large pan, heat some olive oil over medium heat. Sauté the garlic until fragrant, about 30 seconds. Add the shrimp and cook until pink and opaque, approximately 3 4 minutes. Set aside.
3. Steam or microwave the cauliflower rice according to package instructions. Season with salt and pepper to taste.
4. In a mixing bowl, combine mango, red onion, cherry tomatoes, and red bell pepper. Toss gently to mix.
5. Assemble your plate: Place a portion of cauliflower rice at the center, top with sliced tuna steak, add mango salsa, and finish with garlic shrimp. Garnish with fresh cilantro and serve with lemon or lime wedges on the side.

Chef’s Insight

To achieve the perfect sear on the tuna, be sure to preheat your grill or oven before cooking. This will help create a delicious crust on the tuna while keeping it tender and juicy inside.

Notes

To enhance the presentation of this dish, consider using a colorful plate or serving tray that complements the vibrant colors of the ingredients.