This recipe works well with grilled halibut, chicken, pork chops, and tofu, too. The net carbs in this dish are a bit higher than I usually eat, but the flavors are so delicious, that I make it once a month. If you don’t care about carbs, use whole onion and garlic instead of the powders, and add 2 more ounces of tomatoes and 2 more red bell peppers. Need to shave carbs further? Use 4 halved cherry tomatoes, add them at the end, and you’ll save 3.6g carbs.
Ahi with Ratatouille
Serves 2
Per serving: 541.2 calories, 61.5g protein, 20.6g fat, 18.4g net carbs
2 8-ounce ahi tuna steaks
4 teaspoons olive oil
10 ounces eggplant
10 ounces zucchini
1 red pepper
8 ounces diced tomatoes
12 kalamata olives, cut in half
1 bay leaf
Large pinch fennel seeds
2 tablespoons pesto
Large pinch herbes de Provence
2 teaspoons onion powder (or one small diced onion, if not keto)
1/2 teaspoon garlic powder (or 4 cloves garlic, if not keto)
1 tablespoon balsamic vinegar
Salt, to taste.
To finish:
Capers, rinsed
Thin slivers of basil leaves
Brush the ahi with olive oil, salt, and pepper. Heat your grill, covering it until the ratatouille is finishing.
In a skillet, cook the eggplant over medium heat, stirring occasionally, until the eggplant is softened.
Stir in the zucchini and the bell peppers and cook the mixture over the moderate heat, stirring occasionally, until they are tender.
Stir in the tomatoes and olives, and cook the mixture, stirring occasionally, until the vegetables are tender. Stir in the bay leaf, fennel seeds, salt, and pepper and cook the mixture, stirring, for 1 minute.
Stir in the pesto, herbes de Provence, onion and garlic powders, and combine the mixture well. Continue cooking until the vegetable juices have reduced and thickened. Stir in balsamic vinegar and cook until the flavors have balanced. Taste for salt and add more, if needed.
While the ratatouille is finishing, uncover the grill, and grill the ahi about three minutes on each side.
Plate the fish and ratatouille and sprinkle with capers and slivered basil.