NUTRITION

SERVINGS

INGREDIENTS

5 oz Ahi tuna steak

2 tsp Avocado oil

2 tsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Black sesame seeds

0.5 cup Shelled edamame

1 cup Sliced cucumber

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the Ahi tuna steak completely dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Spread the black sesame seeds on a small plate and press the tuna steak into the seeds to create an even crust on the top and bottom.

• 3

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

• 4

  In a separate bowl, toss the sliced cucumber and shelled edamame with the toasted sesame oil.

• 5

  Heat the avocado oil in a cast-iron or heavy-bottomed skillet over medium-high heat until just beginning to smoke.

• 6

  Place the tuna in the hot skillet and sear for exactly 60 seconds per side for a perfect rare center with a golden-brown crust.

• 7

  Remove the tuna from the pan and let it rest for 2 minutes before slicing into 1/2-inch thick pieces.

• 8

  Arrange the sliced tuna over the cucumber and edamame salad and drizzle with the prepared wasabi mayo.