My son and I went to Lucky’s Market in Iowa City and found some beautiful Ahi tuna steaks. Since seafood is on the Paleo diet, I decided to try my hand at cooking these, something I’ve never done but always wanted to try.

I surfed the Internet looking at a variety of different Paleo blogs and recipes, and there’s even one that Chris Kresser included in his Paleo literature, which called for Chinese 5-spice, which sounded good, but I wanted to try something simple for my first time cooking an actual tuna steak.

I found this recipe at Paleo Hacks, and it sounded perfect for what I wanted to do. Her recipe called for poppy seeds, which I’m sure would be a tasty addition, but I decided to omit those this time. I paired our tuna steaks with roasted baby carrots and some organic greens topped with a delicious balsamic lemon vinaigrette, and we finished off the meal with fresh berries and whipped coconut cream for dessert. Not a bad way to start out our new Paleo lifestyle 🙂

Pan-Seared Ahi Tuna

1 Ahi tuna steak

Generous dab of grass-fed ghee

Extra-virgin olive oil (optional)

Poppy seeds (optional)

Salt and pepper to taste

Take your tuna steak out of the refrigerator 30 minutes or so prior to cooking. Rub it with salt and pepper.

Melt the ghee in a cast iron skillet on fairly high heat. Drizzle in a little olive oil if using.

Sear the tuna steak for about 1 to 3 minutes on each side, depending how rare you want the steak to be. Remove steak from the pan, and let it sit for a minute or two before serving.

Visit Canning and Cooking Iowa Style’s profile on Pinterest.