NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

1 tsp Toasted sesame oil

1 tbsp Black and white sesame seeds

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Fresh lime juice

1 cup Baby bok choy

0.5 cup Sliced cucumber

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Spread the sesame seeds on a flat plate and press the tuna steak firmly into the seeds to create an even crust on the top and bottom.

• 3

  In a small bowl, whisk together the avocado oil mayonnaise, wasabi paste, and lime juice until smooth and creamy.

• 4

  Heat the toasted sesame oil in a cast-iron skillet over medium-high heat until shimmering but not smoking.

• 5

  Place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a perfect rare to medium-rare center.

• 6

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

• 7

  Remove the tuna from the pan, let it rest for 2 minutes, then slice into half-inch thick pieces against the grain.

• 8

  Arrange the sliced tuna over the steamed bok choy and cucumber, then drizzle with the prepared wasabi mayo.