NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Black sesame seeds

1 cup Sliced cucumber

1 tbsp Rice vinegar

1 cup Baby bok choy

0.25 cup Cooked brown rice

PREPARATION

• 1

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

• 2

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

• 3

  Toss the sliced cucumber with rice vinegar and black sesame seeds in a separate bowl to create a quick pickle.

• 4

  Steam the baby bok choy for 3-4 minutes until the stems are tender-crisp and the leaves are bright green.

• 5

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

• 6

  Sear the tuna for exactly 60 seconds per side for a buttery rare center, then let it rest for 2 minutes before slicing.

• 7

  Slice the tuna against the grain and serve over the warm brown rice with the steamed bok choy, cucumber salad, and a drizzle of wasabi mayo.