NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Toasted sesame oil

1 tbsp Tamari

1 cup Baby bok choy

1 tsp Black sesame seeds

0.5 cup Cucumber

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Spread the black sesame seeds on a flat plate and press each side of the tuna into the seeds until evenly coated.

• 3

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

• 4

  Heat a cast-iron skillet over high heat with one teaspoon of avocado oil until shimmering.

• 5

  Sear the tuna for exactly 60 seconds per side for a perfect rare center, then remove from the pan to rest.

• 6

  In the same skillet, add the toasted sesame oil and sauté the baby bok choy with tamari for 2-3 minutes until the leaves are wilted but stems remain snappy.

• 7

  Slice the tuna against the grain into half-inch thick pieces and serve alongside the bok choy and sliced cucumber with a dollop of wasabi mayo.