Blackened Ahi Tuna with Spicy Avocado Crema and Quick Mexican Cauliflower Rice

That title is a mouthful, and I apologize for that. There’s a lot going on in this recipe. It’s technically four recipes in one. You get the spice blend that goes on the tuna and into the rice, the tuna, the crema, and the rice itself. But believe it or not, this recipe can be made in 30 minutes on a weeknight. It’s almost all measuring, with just a bit of cooking. It’s great for if you need to hit your protein macros, and you can just add a bit of extra crema if you need more fat. This meal was perfect for both me and my non-keto husband, which is a hard balance to find.

The first thing you’ll want to work on is the spice blend, as it’s kind of the linchpin to everything you’ll be doing. And honestly, the most work you’ll have to do on this one is pouring spices into spoons. It’s just 2 tablespoons of paprika (I use smoked paprika, but regular is fine if you don’t have it), 2 tablespoons of chili powder, a tablespoon and a half of cumin, a tablespoon of salt, a tablespoon of oregano, and a teaspoon each of garlic powder, onion powder, coriander, and black pepper. Mix them all together in a bowl, and voila, you have an all-purpose Mexican spice rub that you can use for so many things. Want to make some taco meat? Throw in a few tablespoons with some ground beef you’re browning. It works on any sort of meat, and in anything you want to give a little bit of spice to. You’ll end up with much more than this recipe calls for, so put the remainder in a little ziploc bag.

Now that this is done, start working on the crema. You’ll make this in a food processor or blender. Start with a jalapeno pepper. If you want this to be nice and spicy, just cut off the very top of the pepper and leave in the seeds. Cut it into 4 pieces and throw it in the food processor. If you can’t handle the heat, take out the seeds and membranes before you throw it in. Add the juice of one lime, the flesh of an avocado, a half cup of cilantro leaves, tightly packed, and a teaspoon each of salt, cumin, and minced garlic. Blend it, stopping to scrape down the sides a few times, then add six tablespoons of sour cream and puree it until the chunks are all gone. Keep this set aside for now.

You’ll want to start the rice and tuna at about the same time. The rice is “quick” because I don’t start with raw cauliflower. Ain’t nobody got time for that. I like the Birds-Eye Steamfresh brand of frozen riced cauliflower. It cooks in 4 minutes in the microwave. These kind of shortcuts are what allows me to get semi-elegant food on the table on a Tuesday night. So throw that cauliflower in the microwave, and while you do, prepare the tuna. Remember that Mexican spice rub? You’ll need 4 teaspoons of it, a half-teaspoon on each side of 4 4-ounce ahi tuna filets. Set those aside for now.

By this point the rice should be well-nuked, so start your skillets going. You’ll want a non-stick for the rice, and a heavy-bottomed cast-iron or stainless steel skillet for the tuna. Heat the rice one to medium heat and the tuna one to high. You’ll want 1/4 cup of avocado oil in the tuna skillet, enough to cover the bottom of the pan in a thin layer. The cauliflower one doesn’t need added fat, but if it fits your macros, put in a tablespoon of avocado oil or butter. Once the pans reach temperature, put the rice in, then the tuna.

The tuna needs to cook no more than a minute and a half per side, so that the inside is still red and rare. Set your timer, then focus on the rice. Add 4 tablespoons of tomato sauce and 2 teaspoons of the Mexican spice blend and stir to combine. By this point, your tuna should be ready to flip, so grab a set of tongs and turn each piece. Set your timer again. Continue stirring your rice to make sure it’s an even color, and add more salt if necessary. Turn the heat off on that skillet, then once the tuna is done, immediately remove it from the pan. Serve it with the cauliflower rice and two tablespoons of crema. I ended up making this into 2 servings, but it could easily make 4, especially if you use a slightly bigger bag of frozen cauliflower rice. If you do, add an extra tablespoon of tomato sauce and a half teaspoon more of the rub.

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