In a bustling coastal town renowned for its fresh seafood and vibrant culinary scene, a keto chef with a flair for bold flavors set out to craft a dish that would celebrate the local catch in a way that was both delicious and diet-friendly. The chef’s creation, the Completely Keto Blackened Tuna, was inspired by the traditional blackening techniques of the South, adapted to fit a ketogenic lifestyle without sacrificing an ounce of taste.
The journey began with the selection of the finest tuna fillet, fresh from the morning’s catch, its rich red color a testament to its quality. The chef knew that the success of the dish depended on the freshness of the fish, which was sliced into perfect pieces and dried well to ensure the spices adhered evenly.
For the spice mix, the chef blended bold and aromatic spices, including paprika for smokiness, cayenne pepper for heat, cumin for its earthy depth, and oregano for a hint of herbal brightness. Pink Himalayan salt and ground black pepper provided the seasoning foundation, while almond flour was the keto-friendly twist, giving the spice mix a slightly nutty undertone and a crust that would crisp beautifully upon cooking.
Olive oil, chosen for its health benefits and its ability to withstand high-heat cooking, was the medium that transformed the spiced tuna into a blackened masterpiece. Each piece of fish was seared to perfection, the spices forming a crispy, flavorful crust that contrasted with the tender, succulent interior.
The Completely Keto Blackened Tuna was more than just a meal; it was a celebration of local products, a testament to the chef’s ingenuity in adapting classic techniques to modern dietary needs. It became an instant favorite among the townsfolk and visitors alike, a dish that captured the essence of the coast with every spicy, savory bite.
Ingredients
Fish
- 1 1/2 Pounds Skinless and Boneless Tuna Fillet sliced into 5 clean pieces thoroughly dried well
- 2 Tbs olive oil
Spice Mix:
- 1 Tsp Pink Himalayan Salt
- 1/4 Tsp Ground black pepper
- 8 Cloves garlic
- 1 1/2 Tbs paprika
- 1/2 Tsp Cayenne pepper
- 1 Tbs cumin
- 1 Tbs oregeno
- 2 Tbs Almond Flour
Instructions
Spice Mix:
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Using a food processor combine all spices until well blended
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Transfer to a plate or flat bowl
Fish:
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Press each slice of fish into spice mixture on both sides
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Heat the oil in a frying pan until it is very hot
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Add the fish to the pan and fry for 2 minutes keeping on high heat
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Turn fish over and fry for another two minutes
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Doing it this way allows the Tuna to remain rare on the inside
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Serve hot or at room temperature with Salsa on the side or a green vegetable of your choice
