NUTRITION

SERVINGS

INGREDIENTS

7 oz ahi tuna steak

1 tbsp sesame seeds

1 tsp avocado oil

1 tbsp avocado oil mayonnaise

0.5 tsp wasabi paste

0.5 tsp lime juice

0.5 cup cooked jasmine rice

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Spread the sesame seeds on a small plate and press the tuna steak into the seeds until the surface is evenly crusted.

• 3

  In a small mixing bowl, whisk together the avocado oil mayonnaise, wasabi paste, and lime juice until the sauce is smooth and combined.

• 4

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

• 5

  Carefully place the tuna in the hot skillet and sear for 60 to 90 seconds per side for a perfect rare center, or longer if you prefer it more well-done.

• 6

  While the tuna rests, steam the baby bok choy for 3 to 4 minutes until the leaves are wilted and the stalks are tender-crisp.

• 7

  Slice the tuna against the grain into half-inch strips and serve over the warm jasmine rice with the bok choy and a drizzle of the wasabi mayo.