NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1.5 oz Soba noodles

1 tbsp Sesame seeds

1 tsp Avocado oil

1 tbsp Tamari

1 tsp Wasabi paste

1 tsp Fresh ginger

0.25 cup Shelled edamame

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the soba noodles for 4-5 minutes until al dente, then drain and rinse under cold water.

• 2

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

• 3

  Spread the sesame seeds on a flat plate and press the tuna steak into the seeds until the exterior is evenly coated.

• 4

  In a small bowl, whisk together the tamari, wasabi paste, and freshly grated ginger to create the zesty glaze.

• 5

  Heat the avocado oil in a cast-iron skillet over high heat until just beginning to smoke.

• 6

  Sear the tuna for 45-60 seconds per side for a rare center, ensuring the sesame seeds are golden and fragrant.

• 7

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

• 8

  Toss the chilled soba noodles with the shelled edamame and half of the wasabi glaze.

• 9

  Plate the sliced tuna over the noodles and drizzle with the remaining glaze to serve.