NUTRITION

SERVINGS

INGREDIENTS

7 oz ahi tuna steak

1 tsp sesame oil

1 tbsp avocado oil mayonnaise

1 tsp wasabi paste

1 tsp black sesame seeds

1 tsp white sesame seeds

1 cup cucumber

1 tbsp rice vinegar

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Press the black and white sesame seeds onto the surface of the tuna to create an even crust.

• 3

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

• 4

  Thinly slice the cucumber and toss with rice vinegar in a small bowl to lightly pickle.

• 5

  Steam the baby bok choy for 3-4 minutes until the leaves are wilted and the stems are tender-crisp.

• 6

  Heat sesame oil in a cast-iron skillet over high heat until it just begins to smoke.

• 7

  Sear the tuna for 45-60 seconds per side for a rare center, then remove from heat and slice into thin strips.

• 8

  Plate the sliced tuna alongside the bok choy and cucumber salad, drizzling the wasabi mayo over the fish.