In the vibrant heart of Tunis, where the Mediterranean Sea’s azure waters kiss the sunbaked sands, there lived a chef named Ismail. Renowned for his ability to blend traditional Tunisian flavors with modern dietary trends, Ismail’s kitchen was a place of culinary magic. Amidst the bustling spice markets and the rich tapestry of Tunisian culture, Ismail found inspiration in the local bounty, particularly the fresh tuna that was a staple of the coastal diet.
Driven by a passion to share the essence of Tunisian cuisine with a wider audience, Ismail embarked on a journey to craft a dish that would not only highlight the robust flavors of his homeland but also cater to the growing global interest in ketogenic eating. The challenge was to create a meal that was both authentically Tunisian and completely keto-friendly.
After much experimentation, Ismail unveiled his masterpiece: Completely Keto Tunisian Spicy Tuna. He selected the finest tuna steaks, known for their rich texture and flavor, as the centerpiece of his dish. To infuse them with the complex flavors of Tunis, he marinated the steaks in a vibrant blend of soy sauce, olive oil, fennel powder, and a medley of fresh vegetables, including thinly slivered onions, fiery jalapenos, succulent plum tomatoes, and crisp red peppers. The addition of both crushed and whole garlic cloves introduced a depth of flavor that was both bold and nuanced.
Ismail’s Tunisian Spicy Tuna was a revelation. Each bite offered a symphony of flavors, from the umami depth of the soy sauce to the fresh, crispness of the vegetables and the subtle warmth of the fennel, all perfectly balanced with the richness of the tuna. The dish was not only a tribute to the beauty of Tunisian cuisine but also a testament to Ismail’s creativity and dedication to healthful, flavorful cooking.
Word of Ismail’s creation quickly spread, drawing diners from near and far to experience the taste of Tunisia in a way that fit seamlessly into their ketogenic lifestyles. The Completely Keto Tunisian Spicy Tuna became more than just a meal; it was a culinary journey, a bridge between tradition and innovation, and a celebration of the rich, vibrant culture from which it was born.
Ingredients
- 6 tuna steaks 6 oz. each
- 1/2 Onion cut into very thin slivered slices
- 6 Jalapenos sliced
- 1/4 Cup soy sauce gluten-free
- 1/2 Cup olive oil
- 4 Plum tomatoes cut in very small cubes
- 1 1/2 Tbs fennel powder
- 1 Red pepper cut into very small cubes
- 6 Cloves Garlic peeled and crushed
- 6 Cloves Garlic whole with peel
Instructions
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Spray olive oil on a non-stick square grill pan set on medium-high heat
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Sear each side of the tuna steak for a minute or two
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In a 2 inch deep skillet:
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Lay onions on the bottom
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Pour in 1 cup water
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Pour in soy sauce, olive oil, fennel powder & crushed garlic
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Place tomatoes, tuna steaks, and peppers evenly
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Spread jalapeno slices over tuna
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Drop whole cloves on the sides
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Turn heat onto medium-high heat covered, preferably using a glass cover to see when it starts to boil
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When the liquid starts to boil, turn heat to medium-low for 20-25 minutes
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Remove from skillet carefully, and pour juices over the top
Recipe Notes
Serve with 1/4 Cup diced radish, jicama & purple cabbage slaw, seasoned with some olive oil, lemon, salt & pepper.
I prefer using the liquid from the skillet. Drizzling it over the top of the veggies. The flavors all mix very well together.
Enjoy with the side of slaw
