NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Toasted sesame oil

0.5 cup Cooked jasmine rice

1 cup Baby bok choy

1 tbsp Coconut aminos

1 tsp Black sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Press the black sesame seeds firmly onto the flat sides of the tuna steak, then sear for 60 seconds per side for a rare center.

• 5

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

• 6

  In the same pan, sauté the baby bok choy with a splash of water and the coconut aminos for 2 minutes until tender-crisp.

• 7

  Plate the sliced tuna over the warm jasmine rice and bok choy, then finish with a drizzle of the prepared wasabi mayo.