NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp black sesame seeds

1 tbsp white sesame seeds

1 tsp avocado oil

1 oz dry soba noodles

1 cup baby bok choy

2 tbsp non-fat Greek yogurt

0.5 tsp wasabi paste

1 tbsp tamari

1 tsp rice vinegar

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 tender, then drain and rinse under cold water.

• 2

  Steam the baby bok choy in a steamer basket over boiling water for 3 minutes until the leaves are wilted and the stems are tender-crisp.

• 3

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

• 4

  Combine the black and white sesame seeds on a flat plate and press the tuna steak firmly into the seeds to create an even crust on all sides.

• 5

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

• 6

  Place the tuna in the hot skillet and sear for 45 to 60 seconds per side for a rare center, or slightly longer if you prefer it more cooked.

• 7

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

• 8

  Slice the seared tuna against the grain into thin strips and serve over the chilled soba noodles and steamed bok choy, finishing with a generous drizzle of the wasabi sauce.