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Harlan Kilstein’s Completely Keto Tunisian Spicy Tuna

Course: Main Course
Cuisine: Mediterranean
Servings: 6
Calories: 302 kcal


  • 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


  1. Spray olive oil on a non-stick square grill pan set on medium-high heat
  2. Sear each side of the tuna steak for a minute or two
  3. In a 2 inch deep skillet:

  4. Lay onions on the bottom
  5. Pour in 1 cup water
  6. Pour in soy sauce, olive oil, fennel powder & crushed garlic
  7. Place tomatoes, tuna steaks, and peppers evenly
  8. Spread jalapeno slices over tuna
  9. Drop whole cloves on the sides
  10. Turn heat onto medium-high heat covered, preferably using a glass cover to see when it starts to boil
  11. When the liquid starts to boil, turn heat to medium-low for 20-25 minutes
  12. 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