NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp avocado oil mayo

1 tsp wasabi paste

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp black sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cucumber

0.5 cup shelled edamame

0.25 cup radishes

PREPARATION

• 1

  In a small bowl, whisk together the avocado oil mayo and wasabi paste until smooth; set aside in the refrigerator.

• 2

  Pat the Ahi tuna steak dry with a paper towel and season both sides with sea salt, black pepper, and black sesame seeds, pressing the seeds into the flesh.

• 3

  In a medium bowl, toss the sliced cucumber, shelled edamame, and sliced radishes with the coconut aminos to create a fresh side salad.

• 4

  Heat the toasted sesame oil in a cast-iron skillet over medium-high heat until just shimmering.

• 5

  Place the tuna in the hot skillet and sear for 60 to 90 seconds per side for a rare center, or longer if you prefer it more cooked.

• 6

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

• 7

  Plate the sliced tuna alongside the cucumber salad and serve with a dollop of the prepared wasabi mayo.