Garlic-Chive Tuna Steaks

Roasted Asparagus and Artichoke Hearts with Pesto
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Ingredients

  • 4 (6-oz) tuna steaks
  • 1 tsp kosher salt, divided
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • ⅓ cup olive-oil mayonnaise
  • 2 Tbsp chopped fresh chives
  • 1 Tbsp lemon juice
  • 2 cloves garlic, minced

Instructions

  1. Preheat grill to medium-high heat. Sprinkle fish with ¾ tsp salt. Combine vinegar and oil.
  2. Grill fish, covered, 2 minutes per side or to desired doneness, basting with vinegar mixture.
  3. Combine mayonnaise, chives, lemon juice, garlic, and ¼ tsp salt. Serve fish with sauce.

Side Dish Ingredients

  • 1 (9-oz) pkg frozen artichoke hearts, thawed
  • ¾ lb asparagus, trimmed and cut into 2-inch pieces
  • 1 Tbsp olive oil
  • ¼ tsp kosher salt
  • 3 Tbsp pesto

Side Dish Instructions

  1. Drain artichoke hearts on paper towels.
  2. Preheat oven to 450°F. Toss artichokes and asparagus with oil on a baking sheet; sprinkle with salt.
  3. Bake 8 minutes or until blistered. Toss with pesto.

Nutritional Information

Main Side Total
Servings 4 4
Calories
358
122
480
Fat (g) 20 9 29
Sat. Fat (g) 4 1 5
Protein (g) 40 3 43
Carb (g) 2 8 10
Fiber (g) 0 5 5
Sodium (mg) 707 286 993

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