NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

0.25 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 cup Cucumber

1 tbsp Rice vinegar

0.5 tsp Toasted sesame oil

0.25 cup Shelled edamame

1 tsp Black sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the avocado oil mayonnaise, wasabi paste, and coconut aminos until the sauce is smooth and creamy.

• 3

  In a medium bowl, toss the sliced cucumber and shelled edamame with the rice vinegar and toasted sesame oil to create a light side salad.

• 4

  Heat the avocado oil in a cast-iron or heavy-bottomed skillet over high heat until it is just beginning to shimmer and smoke.

• 5

  Place the tuna in the hot skillet and sear for exactly 45 to 60 seconds per side to achieve a golden crust while keeping the center rare.

• 6

  Transfer the tuna to a cutting board, let it rest for 2 minutes, then slice into half-inch thick pieces against the grain.

• 7

  Arrange the tuna slices over the cucumber salad, drizzle with the prepared wasabi mayo, and garnish with black sesame seeds.