Ahi Tuna Fajitas


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If you buy sushi-grade ahi tuna, the meat can be just lightly seared and retains great flavor.

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  • 1/4 C. Tbs. extra virgin olive oil
  • 2 cloves of garlic sliced paper thin (or minced if you prefer)
  • 1 tsp. red pepper flakes (or to your taste)
  • 1 Tbs. chili spice
  • 1 fresh lime, rind grated fine, juice reserved for salsa
  • 4 tuna steaks, about 6 oz. each, trimmed, thickness based on your desired degree of doneness
  • 1 papaya, peeled, seeded and diced
  • 2 Tbs. fresh lime juice
  • 2 Tbs. red pepper-infused Olive Oil
  • Chipotle Tabasco to taste
  • 1/2 C. chopped cilantro leaves
  • 1/2 C. red bell pepper, stem removed, seeded and cut into large julienne
  • 1/2 C. yellow bell pepper, stem removed, seeded and cut into large julienne
  • Sea salt
  • 4 low-carb flour tortillas, warmed on the grill or oven
  • 2 C. shredded hearts of romaine lettuce

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In an acid-resistant baking dish, combine olive oil, garlic, red pepper flakes, chili spice and lime rind. Dredge tuna steaks through the marinade on both sides, cover with plastic and refrigerate. To make salsa, in a small bowl, combine the papaya, lime juice and olive oil. Adjust seasoning with salt and Tabasco to taste. Add the chopped cilantro and reserve. Preheat grill with one of those handy perforated vegetable grates to make cooking the onions and peppers easier. When very hot, add the peppers, cooking until well seared, golden on the edges but still with a bite. Transfer to appropriate serving dishes. Remove tuna steaks from marinade, draining well. Place tuna steaks on grill and sear well for about 5 minutes. Turn over to finish cooking to your desired doneness, about 3 minutes depending on thickness of your tuna. Remove from grill and slice the tuna steaks into long strips for your fajitas. To serve: Arrange platters of the warmed tortillas, grilled tuna, peppers, lettuce and salsa. Serve.

Makes 4 servings of about 9 grams of carbohydrates each.

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