Another of my favorite keto/low-carb dinners that’s also gluten-free and dairy free. But the thing is that everyone loves it.
While I call this TUNA bruschetta, you can make it with any firm white fish. And if the weather isn’t so nice for grilling, the fish fillets can be sautéed.
If you are seriously restricting your carbs, as I am with diabetes, the trick is to practice careful portion control with the bruschetta topping. Don’t go overboard with the garlic, green onions or tomatoes, all of which can cause blood glucose spikes if eaten in too large of quantities. Also do not use balsamic vinegar in place of the wine vinegar; it has far too much sugar in it.
Allulose is currently my favorite sugar substitute as it is made from sugar but is not metabolized. The flavor is good, never bitter or overly sweet. One nice feature is that it browns in cooking and grilling, just like real sugar; it also dissolves easily. In large quantities it can cause diarrhea, but I only use it in small quantities and don’t have a problem. I have not yet found Allulose in a grocery store; I buy it from Amazon.
Allulose isn’t cheap, but I don’t use that much of it that it’s a real budget-buster. A teaspoon in a salad dressing, perhaps a tablespoon in a BBQ rub.
- 3-pound jar of Allulose (Amazon)
- 1-pound package of Allulose (Amazon – more expensive per pound but a smaller size if you want to try it before buying a larger quantity)
If you aren’t eating keto or LCHF, you can use brown or white sugar in place of the Allulose (note that calories will then be higher).
Tuna steaks on the grill with a bruschetta topping. Low carb (3 grams total carbs), keto-friendly, gluten-free, dairy-free and boat-friendly. Great for diabetics who want a dish they can eat but everyone will love and perfect for a hot day!
- 2 Tablespoons Olive oil Divided
- 1 Tablespoon Wine vinegar
- 1 Teaspoon Minced garlic
- 1 Teaspoon Allulose
- 1 Teaspoon Italian seasoning
- 1/4 Teaspoon Salt
- Dash Black pepper
- 1/4 Cup Tomato, finely diced
- 1/2 Tablespoon Green onion, sliced thin
- 8 Ounces Tuna steaks
- 3 Tablespoons Feta cheese, crumbled Omit for dairy-free
Mix 1 tablespoon olive oil, vinegar, garlic, Allulose, Italian seasoning, salt, pepper, tomato and green onion together. Refrigerate while grilling tuna.
Preheat grill to hot.
Brush tuna steaks (1 per person) with remaining olive oil.
Grill tuna for about 5 minutes per side — cook according to your preference, rare to medium.
Remove tuna from grill and place on plates. Top with bruschetta. Add feta if desired.