NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

1 tsp avocado oil

1 tbsp avocado oil mayonnaise

1 tsp wasabi paste

1 tsp black sesame seeds

1 tsp white sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 cup sliced cucumber

1 tsp toasted sesame oil

1 tbsp rice vinegar

1 tsp coconut aminos

PREPARATION

• 1

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

• 2

  Mix the black and white sesame seeds on a small plate and press the tuna firmly into the seeds to coat the exterior.

• 3

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

• 4

  Toss the sliced cucumbers with toasted sesame oil, rice vinegar, and coconut aminos in a medium bowl.

• 5

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

• 6

  Sear the tuna for 45-60 seconds per side for a rare center, ensuring a golden-brown crust forms on the seeds.

• 7

  Remove from heat, let rest for 2 minutes, then slice into 1/2-inch thick pieces.

• 8

  Serve the sliced tuna drizzled with wasabi mayo alongside the chilled cucumber salad.