NUTRITION

SERVINGS

INGREDIENTS

7 oz yellowfin tuna steak

1 tbsp avocado oil

0.5 tsp chili flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tsp lime zest

1 cup baby bok choy

0.5 cup cooked quinoa

1 tsp toasted sesame oil

1 tsp coconut aminos

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it is shimmering and very hot.

• 3

  Place the tuna in the skillet and sear for 1.5 minutes per side to achieve a golden crust while keeping the center rare.

• 4

  Remove the tuna from the pan and let it rest for 2 minutes before slicing into thick strips against the grain.

• 5

  In the same pan, quickly sauté the baby bok choy with coconut aminos and toasted sesame oil until the leaves wilt slightly.

• 6

  Combine the warm cooked quinoa with lime juice and lime zest, then plate the tuna and greens over the grain base.