NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Sesame seeds

1 tsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Lime juice

1 cup Cucumber

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Spread the sesame seeds on a flat plate and press the tuna steak firmly into the seeds until the top and bottom are evenly coated.

• 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 skillet over medium-high heat until it is shimmering and very hot.

• 5

  Place the tuna in the skillet and sear for 45 to 60 seconds per side, just until the sesame seeds are golden and the tuna is cooked 1/4-inch deep.

• 6

  Remove the tuna from the pan and let it rest for 2 minutes before slicing into 1/2-inch thick strips.

• 7

  Toss the sliced cucumber with the rice vinegar in a bowl to create a quick pickled base.

• 8

  Arrange the sliced tuna over the cucumbers and finish by drizzling the wasabi mayo over the top.