NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Avocado oil mayo

1 tsp Wasabi paste

1 tbsp Sesame seeds

0.5 cup Shelled edamame

1 cup Sliced cucumber

1 tsp Coconut aminos

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Spread the sesame seeds on a flat plate and press the tuna steak firmly into the seeds to create an even crust on both sides.

• 3

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

• 4

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

• 5

  Carefully place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a rare center, ensuring the sesame seeds are golden.

• 6

  Steam the shelled edamame until tender, then toss in a bowl with the sliced cucumbers and coconut aminos.

• 7

  Remove the tuna from the pan, slice it against the grain into thin strips, and serve immediately with the wasabi mayo for dipping.