NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

0.5 tbsp Black sesame seeds

0.5 tbsp White sesame seeds

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Lime juice

1 tsp Avocado oil

1 cup Cucumber

0.25 cup Radishes

1 tsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a shallow dish, combine the black and white sesame seeds; press the tuna steak firmly into the seeds until the exterior is evenly coated.

• 3

  In a small bowl, whisk together the avocado oil mayonnaise, wasabi paste, and lime juice until smooth to create the zesty mayo.

• 4

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering but not smoking.

• 5

  Sear the tuna for exactly 60 seconds per side for a rare center, or 90 seconds for medium-rare, then remove from heat and let rest for 2 minutes.

• 6

  While the tuna rests, toss the sliced cucumber and radishes with rice vinegar and coconut aminos in a medium bowl.

• 7

  Thinly slice the tuna against the grain and serve immediately with the cucumber salad and a drizzle of the wasabi mayo.