NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Yellowfin tuna steak

1 tbsp White sesame seeds

1 tsp Toasted sesame oil

2 cups Baby bok choy

1 cup Sugar snap peas

0.25 whole Avocado

1 tbsp Tamari

1 tbsp Rice vinegar

1 tbsp Lime juice

1 tsp Fresh ginger

1 clove Garlic

2 whole Radishes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Whisk the tamari, rice vinegar, lime juice, grated ginger, and minced garlic in a small bowl to create the zesty dressing.

• 2

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

• 3

  Spread the sesame seeds on a small plate and press the tuna steak into the seeds to create an even crust on both sides.

• 4

  Heat a cast-iron skillet over medium-high heat with the toasted sesame oil until the pan is shimmering.

• 5

  Sear the tuna for 1 to 2 minutes per side for a rare-to-medium-rare center, then remove from the pan and let rest for 3 minutes.

• 6

  In the same skillet, quickly flash-sauté the bok choy and sugar snap peas for 2 minutes until bright green but still crunchy.

• 7

  Slice the tuna against the grain into thin strips.

• 8

  Arrange the sautéed greens on a plate, top with the sliced tuna, radishes, and avocado, then drizzle with the prepared dressing.