Tuna Steaks with Kale & Avo Tomato Relish

This is a mighty big meal – and perfect for hungry summer days! My generous tuna steaks are marinated in coconut aminos (you can also use tamari if you don’t mind soy), then cooked in a griddle pan to get those lovely char-marks. I serve it over a fresh kale salad seasoned with sesame oil. This colourful delight is finished with a simple avocado and tomato salsa. High in protein, fibre and so many nutrients!

– – – – – – PER SERVING – – – – – –
Carbs 5.9g | Fat 44g | Protein 77g
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Tuna Steaks with Kale & Avo Tomato Relish

A mighty meal boasting lovely, fresh flavours. Here, marinated tuna steaks are griddled and served over a kale salad topped with avo 'relish'.
Course Main Dish
Cuisine Asian, General
Prep Time 15 minutes
Cook Time 5 minutes
Marinating Time 1 hour
Total Time 1 hour 20 minutes
Servings 2

Per serving

Calories: 728kcal | Carbohydrates: 5.9g | Protein: 77g | Fat: 44g


For the tuna

  • 450 g (15.9 oz) tuna steaks
  • 1 TB coconut aminos
  • 25 g (0.9 oz) unsalted butter

For the kale

For the tomato & avo relish

  • 1 tomato, finely chopped
  • 1 avocado, diced small
  • small handful coriander leaves, finely chopped
  • 1 lime, halved
  • salt and freshly ground black pepper

To finish


  • Place the tuna steaks into a shallow bowl and pour over the coconut aminos. Toss to coat evenly, cover and leave in the fridge for at least an hour.
  • When ready to cook, melt the butter in a griddle pan over high heat and cook the tuna for 2-3 minutes on each side. Set aside to keep warm although it is equally delicious served ambient or even chilled.
  • In the meantime, prepare the curly kale which should be torn or chopped into smaller pieces. Place into a large bowl and add the olive oil and sesame oil. Get stuck in with clean hands massaging the mixture. After 15-20 seconds, you will notice how the kale softens and glistens. Season with salt and divide between two plates.
  • For the tomato and avocado relish, simply combine the chopped tomato, chopped avocado and chopped coriander. Squeeze over the juice of 1/2 the lime (keeping the remaining half to serve). Season with salt and freshly ground black pepper and mix well to combine.
  • Serve the tuna steaks over the kale. Drizzle a little sesame oil over the fish and season with salt flakes. Top with the avocado and tomato relish and finish with the sliced red chillies.
    If you feel it needs a little more acidity, you still have that 1/2 lime to squeeze over. Yum!

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You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Tuna Steaks with Kale & Avo Tomato Relish
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Tuna Steaks with Kale & Avo Tomato Relish
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Nutritional Information per serving
Calories                        728Kcal / 3046kJ
Fat                                44g
Carbohydrates              5.9g
Protein                          77g


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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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