Tired of the same old weeknight meals? Shake things up with this incredible Green Pesto Tuna Steak! We’re talking perfectly tender tuna, first steamed in the Instant Pot for maximum flakiness, then seared for a golden crust. The real star, though, is the homemade pesto—a vibrant, keto-friendly blend of fresh basil, cauliflower, and mozzarella that bakes into a deliciously crispy, cheesy topping. It’s a restaurant-quality dish that’s surprisingly easy to make and ready in just 40 minutes. Get ready to impress!
Ingredients
• 2 tuna steaks (about 1-inch / 2.5 cm thick)
• 3 tbsp / 42g butter
• 1 tsp / 5g sea salt
• For the Cauliflower Pesto
• 1 cup / 25g fresh basil leaves, finely chopped
• ¼ cup / 60ml olive oil
• 1 cup / 100g cauliflower, finely chopped
• 3 tbsp / 21g shredded mozzarella
• 2 garlic cloves
Instructions
1. Directions
2. Place the steam basket inside your Instant Pot and pour in one cup of water. Arrange the tuna steaks in the basket, season with sea salt, and seal the lid. Set the steam release handle to the “Sealing” position.2. Select the “Manual” or “Pressure Cook” button and set the timer for 7 minutes on high pressure. Once the cooking cycle is complete, perform a quick release by carefully turning the handle to the “Venting” position.3. Using oven mitts, remove the steam basket and set the tuna aside. Discard the water from the pot and dry it thoroughly.4. Press the “Sauté” button. Once the pot is hot, add the butter and let it melt. Carefully place the steamed tuna steaks in the pot and sear for 3-4 minutes on each side until a golden-brown crust forms. Remove the tuna and set aside.5. While the tuna rests, combine the chopped basil, olive oil, chopped cauliflower, shredded mozzarella, and garlic cloves in a food processor. Blend until the mixture is completely smooth.6. Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper. Generously coat the top of each seared tuna steak with the prepared pesto and place them on the baking sheet.7. Bake for 15 minutes, or until the pesto topping is lightly browned and crispy. Serve immediately for the best texture and flavor.
Nutritional Information
• Per Serving
• Calories: 484
• Total Fat: 32.9g
• Net Carbs: 2g
• Protein: 44.3g
• Fiber: 0.8g
Pro Tips
• Pat the tuna steaks completely dry with a paper towel after steaming and before searing. A dry surface is the secret to achieving a perfect, golden-brown crust.
• Be careful not to overcook the tuna. The initial steaming cooks it through; the searing is for texture, and the final bake is just to crisp the pesto topping.
• If you don’t have an Instant Pot, you can pan-sear the raw tuna steaks in a hot, oiled skillet for 4-5 minutes per side for medium-rare, then proceed with adding the pesto and baking.
FAQ
Q: Is this pesto tuna steak recipe keto-friendly
A: Yes, this recipe is perfect for a keto diet. The homemade pesto uses cauliflower and mozzarella, and each serving contains only 2g of net carbs.
Q: Can I make this recipe without an Instant Pot
A: Absolutely. If you don’t have an Instant Pot, you can pan-sear the raw tuna steaks in a hot skillet for 4-5 minutes per side. Then, top with the pesto and bake as instructed.
Q: How do I get a perfect crust on the tuna
A: The secret to a golden-brown crust is ensuring the tuna is completely dry. After steaming, pat the steaks thoroughly with a paper towel before searing them in the hot butter.
Q: Can I prepare the cauliflower pesto in advance
A: Yes, you can make the cauliflower pesto ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days, making weeknight prep even faster.
