Paleo Sweet and Spicy Tuna
Elevate your weeknight dinners with this vibrant and flavorful Paleo Sweet and Spicy Tuna recipe! Featuring fresh tuna steaks marinated in a tangy blend of coconut aminos, raw honey, lime juice, and ginger, this dish is perfectly balanced with sweet, spicy, and zesty notes. Seared to perfection in avocado oil, the tuna is topped with a luscious glaze crafted from the reserved marinade, creating an irresistible depth of flavor. Finished with a sprinkle of green onions and optional sesame seeds for a touch of crunch, this Paleo-friendly meal is as healthy as it is delicious. Ready in under 20 minutes, this quick and satisfying recipe pairs beautifully with steamed veggies or cauliflower rice, making it ideal for those seeking a nutritious, gluten-free, and dairy-free dinner option.
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Recipe Information
Ingredients
- 2 pieces fresh tuna steak
- 3 tablespoons coconut aminos
- 1 tablespoon raw honey
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons avocado oil
- 2 stalks green onion, chopped
- 1 teaspoon sesame seeds (optional)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Pat the tuna steaks dry with paper towels, then season both sides with sea salt and black pepper. Set aside.
In a small bowl, whisk together the coconut aminos, raw honey, lime juice, minced garlic, grated ginger, and crushed red pepper flakes until well combined. This will be your marinade and glaze.
Place the tuna steaks in a shallow dish or a resealable plastic bag. Pour half of the marinade over the tuna, coating evenly. Reserve the other half for glaze. Let the tuna marinate for at least 10 minutes while you prepare the skillet.
Heat the avocado oil in a large nonstick or cast-iron skillet over medium-high heat. Once the oil is shimmering, carefully add the tuna steaks to the skillet.
Cook the tuna steaks for 2-3 minutes on each side for medium-rare, or adjust the time to your desired level of doneness. Be careful not to overcook, as the tuna can become dry.
Remove the tuna from the skillet and set aside on a plate to rest.
Reduce the heat to medium, then pour the reserved marinade into the skillet. Simmer for 1-2 minutes until the mixture thickens slightly into a glaze.
Drizzle the glaze over the cooked tuna steaks. Garnish with chopped green onion and sesame seeds (if using).
Serve immediately with a side of steamed vegetables or cauliflower rice for a complete Paleo meal.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 25.2 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 19.3 mcg | 97% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1950 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
