NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

0.5 tbsp Black sesame seeds

0.5 tbsp White sesame seeds

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

0.5 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 cup Cucumber

1 tbsp Rice vinegar

PREPARATION

• 1

  Pat the ahi tuna steak completely dry with paper towels to ensure a crisp sear.

• 2

  In a small shallow bowl, combine the black and white sesame seeds with the sea salt and black pepper.

• 3

  Press all sides of the tuna steak firmly into the sesame seed mixture until evenly coated.

• 4

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

• 5

  Place the tuna in the hot skillet and sear for approximately 45-60 seconds per side for a rare center.

• 6

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

• 7

  In a small ramekin, whisk together the avocado oil mayonnaise, wasabi paste, and coconut aminos until smooth.

• 8

  Toss the sliced cucumber with the rice vinegar in a side bowl.

• 9

  Plate the sliced tuna alongside the cucumber salad and drizzle with the wasabi mayo.