NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1.5 oz Buckwheat soba noodles

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Cook the buckwheat soba noodles in boiling water according to package instructions, then drain and rinse with cold water to prevent sticking.

• 2

  In a small glass jar, whisk together the tamari, lime juice, grated ginger, minced garlic, and toasted sesame oil to create the dressing.

• 3

  Pat the tuna steak dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 4

  Heat the avocado oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until it begins to shimmer.

• 5

  Place the tuna in the hot pan and sear for approximately 60 to 90 seconds per side for a perfect rare-to-medium-rare finish.

• 6

  Remove the tuna from the pan to rest, then add the baby bok choy to the same pan with a splash of water, sautéing until bright green and tender-crisp.

• 7

  Slice the tuna against the grain, arrange over the noodles and bok choy, drizzle with the ginger-lime sauce, and garnish with sesame seeds.