NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 cup Sugar snap peas

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tsp Black sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the avocado oil mayonnaise, wasabi paste, and coconut aminos until smooth to create the zesty mayo.

• 2

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

• 3

  Heat the avocado oil in a cast-iron skillet or non-stick pan over medium-high heat until the oil is shimmering.

• 4

  Carefully place the tuna steak in the hot pan and sear for 60 to 90 seconds per side for a rare center.

• 5

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

• 6

  While the tuna rests, steam the sugar snap peas for 3 minutes until bright green and tender-crisp.

• 7

  Toss the sliced cucumber with rice vinegar and black sesame seeds in a small bowl.

• 8

  Plate the sliced tuna alongside the snap peas and cucumber salad, then drizzle the wasabi mayo over the fish.