Freezer Ready Keto Teriyaki Tuna Steaks with Vegetables Recipe
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3.5g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:Asian
Cook Time: 6 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:Asian
Cook Time: 6 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
40g
Protein
6.9g
Fat
4.5g
Fiber
266.2cal
Calories
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How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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2 Keto Teriyaki Glaze
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4 tsp Soy Sauce (Tamari)
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1 tsp Sesame Oil
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1 1/2 lb Skipjack Tuna (Fish)
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0 1/3 fl oz Tap Water
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1 tsp Sriracha Hot Chili Sauce
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0 1/2 tsp Salt
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1 tsp Black Pepper
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3 cup Broccoli and Cauliflower, Frozen, Kroger
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1 1/3 tbsp Butter, unsalted
DIRECTIONS
Use the Atkins recipe to make Teriyaki Glaze for this recipe, you will need 2 tablespoons.
- Heat grill to high, or heat broiler.
- Meanwhile, in a small bowl, combine soy sauce and sesame oil. Brush each tuna steak liberally with the sauce. Let stand until grill is ready. Grill tuna 1 minute on each side. Transfer to a platter. The tuna will be rare.
- In a small bowl, combine 2 tbsp of the teriyaki glaze, 2 tsp water and garlic chili pepper sauce. Using a resealable freezer and microwave safe plastic container, place 1 tuna steak in each container. You will need 4 plastic containers.
- Spoon about 1/2 tablespoon teriyaki mixture over each tuna steak. Place 3/4 cup of the frozen vegetables in the other section of each container, and top each with 1 piece of butter. Seal, and freeze. (The tuna can be stored, frozen, for up to 1 month.)
- When ready to serve, slightly open one corner of container to vent. Microwave on high until hot, 4 to 5 minutes. Let stand in microwave 1 minute before serving.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.