NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Greek yogurt

1 tsp Wasabi paste

1 tsp Rice vinegar

1 tsp Tamari

1 cup Baby bok choy

0.25 whole Avocado

0.25 cup Shelled edamame

1 tsp Toasted sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the Greek yogurt, wasabi paste, rice vinegar, and tamari until the sauce is smooth and combined.

• 3

  Place the baby bok choy and shelled edamame in a steamer basket over boiling water for 3 to 4 minutes until tender-crisp.

• 4

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

• 5

  Carefully place the tuna in the hot skillet and sear for exactly 60 seconds per side to achieve a beautiful crust while keeping the center rare.

• 6

  Remove the tuna from the pan, let it rest for 1 minute, then slice it into thick strips against the grain.

• 7

  Plate the sliced tuna with the steamed vegetables and avocado, then finish with a drizzle of the wasabi sauce and a sprinkle of sesame seeds.