Substituting liquid aminos for soy sauce and sugar-free syrup for orange juice reduces the sugar and increases the healthfulness of this classic Asian-inspired dish.
4 tablespoons low-carb bake mix (such as Atkins Nutritionals brand)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sesame seeds
4(4-ounce) fresh tuna steaks or 1 pound fresh tuna, cut into 4 (4-ounce) steaks
1 tablespoon olive oil
1 tablespoon sesame oil
3 tablespoons Bragg liquid aminos
3 tablespoons orange flavored 0-carb syrup (such as Davinci Gourmet brand)
1/3 cup water
1 tablespoon fresh or bottled unsweetened lemon juice
1/4 teaspoon cumin powder
1/8 teaspoon cayenne pepper
3/4 teaspoon low-carb thickener such as Expert Foods NotStarch or Gram’s Gourmet Quick Thick’ner) Directions:
1. Combine the bake mix, salt, pepper and sesame seeds in a large plastic bag. One at a time, add the tuna steaks, seal the bag, and shake well to coat each piece.
2. Heat the olive oil in a large skillet. Add the tuna steaks and cook through, turning once (should take about five minutes per side to reach “medium-well”, per half-inch of thickness). Remove tuna to a serving platter; keep warm.
3. Add the liquid glaze ingredients to the hot pan, followed by the spices, and cook and stir until it comes to boil. Add thickener VERY slowly, stirring constantly. Continue to cook and stir until desired consistency is reached. Drizzle lightly over tuna on platter; pass remaining sauce at the table.
Makes 4 (4-ounce) servings.
Per serving:4.50g carbohydrates; 1.21g fiber; 32.90g protein; 15.07g fat; 43.09mg cholesterol; 883.25mg sodium; 280.70 calories