Grilled Yellowfin Tuna Steak with Olive Tapenade and Rocket Salad
Yes, keto as served. About 5g net carbs per serving, lower than 7 in 10 Australian dishes.
What it is
A perfectly seared yellowfin tuna steak, cooked to your preference (typically rare to medium-rare), topped with a savoury olive tapenade, and accompanied by a fresh rocket salad with a simple olive oil and lemon dressing.
Key ingredients
Yellowfin tuna steak, black olives, capers, anchovies (optional), garlic, olive oil, fresh lemon juice, rocket (arugula) leaves, seasoning.
Optional tweaks
Ensure the olive tapenade contains no added sugar or high-carb fillers. Request a simple olive oil and lemon dressing for the salad, avoiding balsamic glaze or other sugary dressings.
Watch out for
Sugary dressings (e.g., balsamic glaze), hidden sugars in tapenade, croutons or high-carb vegetables in the salad.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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