NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Black sesame seeds

0.5 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 cup English cucumber

0.25 cup Shelled edamame

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

0.5 tbsp Avocado oil

PREPARATION

• 1

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

• 2

  Press the black sesame seeds firmly onto the surface of the tuna steak to create an even crust.

• 3

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

• 4

  In a medium bowl, toss the sliced English cucumber and shelled edamame with the rice vinegar, toasted sesame oil, and coconut aminos.

• 5

  Heat the avocado oil in a cast-iron skillet over high heat until it begins to shimmer.

• 6

  Sear the tuna steak for exactly 1 minute per side for a rare center, then transfer to a cutting board to rest for 2 minutes.

• 7

  Slice the tuna into thin strips and serve immediately alongside the chilled cucumber salad with a dollop of wasabi mayo.