Garlic-Chive Tuna Steaks
Roasted Asparagus and Artichoke Hearts with Pesto![Clock](https://emeals.com/img/recipes/icon-clock-new.png)
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
- Preheat grill to medium-high heat. Sprinkle fish with ¾ tsp salt. Combine vinegar and oil.
- Grill fish, covered, 2 minutes per side or to desired doneness, basting with vinegar mixture.
- 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
- Drain artichoke hearts on paper towels.
- Preheat oven to 450°F. Toss artichokes and asparagus with oil on a baking sheet; sprinkle with salt.
- 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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