Ingredients:
4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick vegetable oil
sea salt and freshly ground black pepper
8 Tbsp. cold unsalted butter
3 green onions, thinly sliced
1-2 Tbsp. fresh lime or lemon juice
3 Tbsp. soy sauce
1-2 Tbsp. prepared wasabi

Brush tuna steaks on both sides with the oil and season with salt and pepper.
Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.
Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. Its best rare to medium rare. While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified. Serve the tuna immediately, drenched with the sauce.

Slow Roasted Herb and Spice Cured Pork Shoulder

Ingredients:
1 4-5 lb. boneless, skinless pork shoulder, not rolled or tied
2 Tbsp. coriander seeds
1 Tbsp. whole black peppercorns
12 whole cloves
1 Tbsp. sea salt
2 bay leaves, crumbled
2 Tbsp. fresh rosemary leaves, coarsely chopped
6 cloves garlic, thinly sliced

With a sharp knife, score the pork fat in a cross-hatch pattern. Combine the coriander seeds, peppercorns and cloves in a coffee grinder or mortar and pestle. Grind coarsely and combine with the salt, bay leaves, rosemary and garlic. Spread half the mixture in the bottom of a glass or non-corrodible pan and place the pork on top. Cover with the remaining mixture. Cover and refrigerate overnight.

Preheat the oven to 250F. Wash the pork and pat dry. Place fat side up in a baking pan and bake for 6 hours - thats right, 6 hours. Let rest for 15 minutes before slicing.
The carb count is actually negligible because the spices are washed off.