NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Sesame seeds

1 tsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 cup English cucumber

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the sesame seeds on a flat plate and press the tuna firmly into the seeds until all sides are evenly coated.

• 3

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

• 4

  Thinly slice the English cucumber and toss it in a bowl with the rice vinegar to create a quick, bright slaw.

• 5

  Heat the avocado oil in a cast-iron skillet or non-stick pan over medium-high heat until the oil is shimmering.

• 6

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

• 7

  Remove the tuna from the pan, let it rest for one minute, then slice into half-inch thick pieces against the grain.

• 8

  Arrange the tuna on a plate alongside the cucumber salad and serve with the wasabi mayo for dipping.