NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Ahi tuna steak

1 tsp Avocado oil

1 tsp Wasabi paste

2 tbsp Plain Greek yogurt

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Black sesame seeds

1 cup Cucumber

0.5 cup Radishes

0.5 cup Shelled edamame

2 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the tuna steak in the hot skillet and sear for 1 to 2 minutes per side for a perfect rare center, then transfer to a cutting board to rest for 2 minutes.

• 5

  While the tuna rests, combine the baby spinach, sliced cucumber, sliced radishes, and thawed shelled edamame in a large salad bowl.

• 6

  Slice the rested tuna against the grain into half-inch thick strips and arrange them over the bed of salad greens.

• 7

  Drizzle the prepared wasabi sauce over the tuna and vegetables, then garnish the entire dish with black sesame seeds before serving.