Simple & Delicious Mouthwatering Mediterranean Seafood Supper, Keto-Style

Missed the Mediterranean this year? Try this super healthy supper for an instant taste of Greece

Prep time:  15 minutes

Cooking time: around 2 hours (mainly to tenderise the Octopus, around 1 ½ hours)

Serves: 4


For the seafood

  • ½ whole octopus (approx. 750g)
  • 2 tuna steaks (approx. 300g)

And, for the seafood dressing:

  • 120ml extra virgin olive oil
  • 60ml lemon juice, freshly squeezed
  • ½ tbsp dried oregano
  • Sea salt, pinch
  • Extra virgin olive oil, for drizzling

For the vegetable medley

  • 200g carrots, cut into batons
  • 200g courgette, cut into batons
  • 200g green beans, trimmed

And, for the vegetable dressing:

  • 30g olive oil
  • 30g balsamic vinegar
  • 4 garlic cloves, crushed
  • 1tsp mustard
  • ¼ tsp dried oregano
  • ¼ tsp dried rosemary
  • ½ tsp salt
  • ½ tsp black pepper


Octopus (Part I)

  • When it’s out of season in the UK, I buy Octopus online from The Fish Society or Brindisa –unpaid plug 🙂 — otherwise it’s generally available in the larger supermarkets
  • I always recommend that you ask the fish monger to remove the Octopus’s ink sac, eyes and the beak, otherwise do that now
  • Now tenderise the octopus by cooking it. First, give it a good wash under cold running water then place in a large pot of cold water, with enough water to fully cover, and put a lid on it. Simmer for around 1 to 1 ½ hours, timing from when the water gets up to a boil (then turn down the temperature). The octopus is done when a knife easily goes through a tentacle. Take it off the heat and leave in the pot with the water to cool
  • Once cooled, drain and cut into bite-sized pieces


  • Prepare the vegetables. Wash them well then peel the carrots and, along with the courgette, cut into batons, then trim the beans
  • Steam for the following times: carrot 10 minutes (or until tender), green beans 3-5 minutes and courgette 2-5 minutes
  • Now make the vegetable dressing. Simply add all the ingredients in a bowl and whisk well until combined and the dressing has thickened


  • While the vegetables steam, cook the tuna. Pre-heat the oven to 200C/ 400F/ gas mark 6
  • Rub the tuna steaks with the sea salt and olive oil (a drizzle is fine)
  • Heat a skillet until hot and sear each steak until light brown in colour (30 seconds each side, but longer if a thick cut of tuna). Reserve the skillet and line a roasting tray with parchment paper. Add the tuna to the tray and place on a low shelf in the oven for a couple of minutes while the octopus cooks. They’re done when slightly pink on the inside

Octopus (Part II)

  • Heat the reserved griddle pan over high heat and sear the octopus pieces for around 3 minutes until cooked through and the tentacles start to char
  • Now make the seafood dressing by whizzing the olive oil and lemon juice in a blender for a few seconds, until it thickens
  • On one side of the serving plates, portion the tuna and octopus then pour over the seafood dressing followed by a pinch of oregano and sea salt. Drizzle the vegetable dressing on the other side of the plate and layer the vegetables on top
  • Serve immediately while still hot, perhaps with my fluffy Fluffy Flatbreads, Keto-Style : )

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Published by misterrands


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