Low carb Cajun tuna remoulade perfect for a change of pace

Example of a good sear on tuna (credit)

Looking for something a little different, something other than hamburger, chicken, and steak?  Some are hesitant to try fish or think that it is too hard to prepare but it is really no different than any other meat.  Here is great recipe straight from Atkins that might change your opinion of grilled fish.

Ingredients:
4 tablespoon mayonnaise
1 teaspoon lemon juice
2 small (.5 oz) yellow peppers, pickled, hot; seeded, minced
1/4 teaspoon Cajun seasoning
2 tablespoons dill weed, fresh; chopped
1/2 teaspoon Dijon mustard
2 tablespoons dill pickle; minced
1/2 teaspoon horseradish
2 large eggs; hard cooked, sliced
2 each kind (6 oz) tuna steaks; fresh

Directions:
Combine all ingredients, except eggs and tuna, in a small mixing bowl. Refrigerate until needed. Heat a heavy nonstick skillet over medium high heat, or preheat BBQ. Lightly oil outside of tuna steaks and season with a little salt and pepper. Place in heated pan or on BBQ. Cook on each side for about 2 - 3 minutes or to desired doneness. Serve each steak topped with sliced egg and a tablespoon of the remoulade.

The tuna steaks are super easy to cook, and the ideal doneness is more of a sear than cooked through.  Think of it more like medium rare than well done.  You want to sear the outside and seal in all the flavor and then flip is and finish the other side.  When it is sliced, you should see a nice pink center with a whitish/yellow outside.  This recipe is perfect for any stage of the Atkins diet as well as most other low carb plans.