NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Avocado oil mayo

1 tsp Wasabi paste

1 tsp Black sesame seeds

1 tsp White sesame seeds

1 tsp Avocado oil

1 cup English cucumber

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice cucumber into thin rounds and toss with sesame oil, coconut aminos, and rice vinegar in a small bowl.

• 2

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

• 3

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

• 4

  Combine black and white sesame seeds on a plate and press the tuna steak into the seeds to coat the exterior.

• 5

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

• 6

  Sear the tuna for 45-60 seconds per side for a rare center, ensuring the sesame seeds are golden but not burnt.

• 7

  Transfer the tuna to a cutting board, let rest for 2 minutes, then slice into 1/2-inch thick pieces.

• 8

  Plate the tuna alongside the cucumber salad and serve with the wasabi mayo for dipping.