Herb Lime Ahi

Ahi is one of those dishes that somehow got a reputation as difficult, which is part of why recipes can charge so much for a good seared ahi dish.

This recipe, however, proves it doesn’t have to be so hard. Quick and easy, this  recipe will have you impressing guests in no time, or, if you’re making it for just yourself, you can save the leftovers to eat in salads in the days ahead.

I love that the keto part is a no brainer! Ahi is one of my favorite fishes and I just love this delicious creamy dressing. Sometimes I add jalapenos to the mixture to turn up the heat cause I just love a little extra spice.


Category: Lunch, Dinner Calorie Count: 551 Macronutrient ratio: Carb-induced calories—5% Protein: 24 grams Carbohydrates: 7 grams Total Fat: 49 grams
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 2


  • 6 ounces ahi steak sushi-grade
  • 2 tablespoons avocado oil
  • sea salt to taste
  • black pepper to taste

Herb Lime Dressing

  • 1 cup parsley fresh, loosely packed
  • 1 cup cilantro fresh, loosely packed
  • 1 garlic clove finely minced
  • 1 inch ginger root fresh, finely minced
  • 2 small limes juiced
  • 1 teaspoon lime zest
  • 2 tablespoons tamari
  • 1 tablespoon toasted sesame oil
  • 1/2 cup avocado oil
  • dash red pepper flakes


  • Slice the tuna steak into 2 long portions, seasoning each slice (on both sides) generously with salt and pepper.
  • In a small food processor, pulse the cilantro and parsley to chop finely. Add the garlic, ginger, lime juice, lime zest, tamari, and sesame oil. Pulse several times to mix well, being sure to scrape down the sides of the bowl regularly.
  • With the food processor still on, slowly pour in up to ½ cup avocado oil, pulsing and scraping down the sides regularly, until the sauce reaches your desired consistency.
  • Meanwhile, in a large skillet heat the 2 tablespoons of avocado oil over medium-high heat until quite hot. Gently place your tuna in the hot oil, allowing it to sear for 1 minute without moving it. After 1 minute, sear the other side for a minute as well before removing the tuna from the heat and to a cutting board. The tuna should still be beautifully pink in the middle.
  • On the cutting board, slice the tuna in slices approximately ½ inch thick before drizzling generously with your dressing and serving.


While you can make the dressing without the food processor, it's a giant pain. Just get yourself a good food processor already. So many of your recipes will thank you.
Tools Needed:
  • Food processor
  • Large skillet
  • Cutting board

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