NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tbsp Tamari

1 tsp Toasted sesame seeds

0.5 cup Cooked brown rice

1 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Rice vinegar

PREPARATION

• 1

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

• 2

  Pat the ahi tuna steak completely dry with paper towels to ensure a perfect crust.

• 3

  Season both sides of the tuna with sea salt, black pepper, and press the toasted sesame seeds firmly into the flesh.

• 4

  Heat the avocado oil in a cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 5

  Sear the tuna for 60 to 90 seconds per side for a rare center, or longer if desired, then remove from heat and slice into thick strips.

• 6

  Steam the baby bok choy for 3 minutes until the leaves are wilted and the stems are tender-crisp.

• 7

  Serve the sliced tuna over a bed of warm brown rice with the bok choy, drizzling the tamari and wasabi mayo over the top.