You’re not going to find many men who’d turn down a filet mignon wrapped in bacon. It’s a staple in many restaurants for a reason. Of course, what we love to eat is often at odds with how we want to look, and wolfing down all that saturated fat isn’t really an option for a guy with serious physique goals.

This turkey bacon–wrapped tuna steak is a high-protein alternative that doesn’t ask you to sacrifice flavor. Tuna has a texture like steak and is high in B vitamins and omega-3 fatty acids. Add a little spiced spinach salad and you have the makings for a satisfying protein-packed, low-carb dish.


  • 4 tuna steaks (4–5 oz each)
  • 6 slices turkey
  • Bacon, uncooked
  • Nonstick spray
  • 3 cups spinach leaves, rinsed, stems removed
  • 1/2 cup mushrooms, sliced
  • ¼ cup red onion, very thinly sliced
  • 1 tbsp roasted garlic
  • ¼ cup grapeseed oil
  • 2 tbsp parsley, minced
  • 1 tsp sriracha*
  • 2 tbsp white balsamic vinegar


  1. Preheat grill to high, 350–375°. Wrap each steak with 1½ slices of bacon, taking care to wrap the steak evenly.
  2. Spray the steaks with nonstick cooking spray and grill until bacon is cooked, about 3–4 minutes per side. Do not overcook or it will be dry.
  3. Once your steaks are cooked, keep them covered and allow them to rest until you are ready to serve or slice—this will help them retain juices and keep from drying out.
  4. Whisk together garlic, grapeseed oil, parsley, sriracha, and balsamic vinegar, mixing well. Toss vinaigrette with your vegetables and portion to plates.
  5. Top salad with whole tuna steak, or slice your steaks into ½-inch portions and serve over the spinach salad. Serve immediately.
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