NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp black sesame seeds

1 tbsp white sesame seeds

1 tsp avocado oil

0.5 cup shelled edamame

1 cup cucumber

1 tbsp toasted sesame oil

1 tbsp tamari

1 tsp lime juice

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  On a small plate, mix the black and white sesame seeds together, then press the tuna steak firmly into the seeds to create an even crust on the top and bottom.

• 3

  In a small mixing bowl, whisk together the toasted sesame oil, tamari, lime juice, and grated fresh ginger to create the dressing.

• 4

  In a separate bowl, combine the sliced cucumber and shelled edamame, tossing with half of the prepared dressing.

• 5

  Heat the avocado oil in a cast-iron skillet over high heat until shimmering.

• 6

  Place the tuna in the hot skillet and sear for exactly 60-90 seconds per side for a rare center, ensuring the sesame seeds are golden but not burnt.

• 7

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

• 8

  Plate the cucumber and edamame salad, top with the sliced tuna, and drizzle with the remaining zesty dressing.