20-Minute Pan-Seared Tuna Steaks with Wasabi Cream
Pepper-crusted tuna steaks seared in a hot skillet, served with a silky low-carb wasabi cream sauce made from heavy cream, wasabi paste, and soy sauce. Finished with fresh green onion garnish. Quick, elegant, and naturally low-carb.
Ingredients
Instructions
- 1
Pour pepper blend onto a plate and press tuna steaks into it on both sides. Set aside.
- 2
Combine heavy cream, wasabi paste, soy sauce, and xanthan gum in a small saucepan. Whisk until combined, then cook over low heat until warmed through and thickened.
- 3
Heat a hot skillet and fry the tuna steaks until cooked to your liking.
- 4
Transfer tuna to a cutting board and slice. Place on a serving plate, pour wasabi sauce over top, and garnish with green onion slices.
Tips
Xanthan gum thickens the sauce without flour or cornstarch, keeping it low-carb. Whisk well to prevent lumps.
Do not overcook tuna; sear briefly over high heat to keep it moist inside with a browned crust.
Good to Know
Leftover sliced tuna and sauce keep refrigerated in an airtight container for 1-2 days.
Prepare sauce up to 2 hours ahead. Refrigerate and reheat gently over low heat before serving. Sear tuna just before serving for best texture.
Plate warm and garnish with green onion immediately after saucing.
Common Mistakes
Use low heat for the sauce to prevent heavy cream from breaking or scorching.
Do not overcook tuna or it becomes dry and tough; aim for medium-rare to medium center.
Whisk xanthan gum thoroughly into cold sauce before heating to avoid lumps.