Name: Pan-Seared Ahi Tuna with Wasabi Mayo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Ahi tuna steak; 1 tbsp Black sesame seeds; 1 tbsp White sesame seeds; 1 tsp Avocado oil; 1 tbsp Avocado oil mayonnaise; 1 tsp Wasabi paste; 1 tbsp Coconut aminos; 1 tbsp Rice vinegar; 1 cup Cucumber; 0.25 cup Radish; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ahi Tuna with Wasabi Mayo

Pan-seared ahi tuna crusted with toasted sesame seeds, served with a creamy wasabi mayo and a crisp cucumber salad for a refreshing crunch.

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NUTRITION

Protein

56.8g

Fat

27.9g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Black sesame seeds

1 tbsp White sesame seeds

1 tsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 cup Cucumber

0.25 cup Radish

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the tuna steak dry with paper towels and season both sides with sea salt and black pepper.
2
Combine the black and white sesame seeds on a flat plate, then press the tuna firmly into the seeds until all sides are evenly coated.
3
Heat the avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering and just beginning to smoke.
4
Carefully place the tuna in the pan and sear for 45 to 60 seconds per side to achieve a golden crust while keeping the center rare.
5
In a small mixing bowl, whisk together the avocado oil mayonnaise, wasabi paste, and coconut aminos until the sauce is smooth and combined.
6
Thinly slice the cucumber and radishes, then toss them in a bowl with the rice vinegar for a quick pickled side.
7
Transfer the tuna to a cutting board, slice it against the grain into half-inch pieces, and serve immediately with the wasabi mayo and cucumber salad.