NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Avocado oil mayo

1 tsp Wasabi paste

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tbsp Coconut aminos

0.25 cup Cooked brown rice

1 cup Cucumber

2 medium Radishes

1 tbsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Spread the sesame seeds on a flat plate and press the tuna steak firmly into the seeds to create an even crust on all sides.

• 3

  In a small bowl, whisk together the avocado oil mayo and wasabi paste until the mixture is smooth and combined.

• 4

  Heat the avocado oil and toasted sesame oil in a cast-iron skillet over high heat until the pan is shimmering and just starting to smoke.

• 5

  Carefully place the tuna in the hot skillet and sear for 45 to 60 seconds per side for a perfect rare center.

• 6

  Transfer the tuna to a cutting board and let it rest for 2 minutes before slicing into thin strips with a sharp knife.

• 7

  Thinly slice the cucumber and radishes, then toss them in a bowl with the coconut aminos for a quick, bright salad.

• 8

  Plate the sliced tuna over the cooked brown rice and cucumber salad, then finish with a drizzle of the prepared wasabi mayo.