NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp avocado oil

1 tbsp white sesame seeds

1 tbsp black sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp non-fat Greek yogurt

1 tsp wasabi paste

1 tsp lemon juice

1 cup cucumber

0.25 cup shelled edamame

1 tbsp tamari

PREPARATION

• 1

  Pat the ahi tuna steak dry with paper towels on all sides and season with sea salt and black pepper.

• 2

  On a small plate, combine the white and black sesame seeds, then press the tuna steak firmly into the seeds to create an even crust.

• 3

  In a small mixing bowl, whisk together the Greek yogurt, wasabi paste, and lemon juice until the aioli is smooth and combined.

• 4

  Heat the avocado oil in a cast-iron or heavy-bottomed skillet over medium-high heat until the oil is shimmering.

• 5

  Place the tuna in the hot skillet and sear for 60 to 90 seconds per side for a rare center, ensuring the sesame seeds become golden and fragrant.

• 6

  Remove the tuna from the skillet and let it rest on a cutting board for 2 minutes before slicing into half-inch thick pieces.

• 7

  Thinly slice the cucumber and serve alongside the tuna and edamame, drizzling the tamari over the vegetables and serving the wasabi aioli on the side.