Keto Seared Tuna with Fennel and Pesto

Step 1Pat dry the tuna steaks with paper towel and brush with about a teaspoon of olive oil. Season with salt and pepper on both sides.

Step 2Remove the fennel fronds and cut it in half. Cut out the core and discard. Finely slice the fennel, or place in a food processor and slice using the fine slicing blade. Place in a mixing bowl. Pour olive oil and balsamic vinegar over the fennel and toss to combine. Set aside.
Note: If you don't like your fennel too crunchy, cook in a pan over a medium-high heat for 2 to 3 minutes.

Step 3Sear the tuna for 1-2 minute (rare) to 2-3 minutes (medium) per side. The time needed to cook the tuna will also depend on the thickness of your steaks. If the thickness is 1 inch (2 ¹/₂ cm) or more, cook for 2 to 4 minutes per side. When cooked, transfer to a chopping board and let it rest for 3 to 5 minutes before slicing.

Step 4Serve with the prepared fennel and pesto. Optionally, add fresh herbs such as parsley and/or edible flowers. Eat while still warm.