NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

0.5 tbsp black sesame seeds

0.5 tbsp white sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tbsp avocado oil mayonnaise

1 tsp wasabi paste

1 tsp coconut aminos

1 cup cucumber

1 tbsp rice vinegar

1 tsp toasted sesame oil

PREPARATION

• 1

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

• 2

  On a flat plate, combine the black and white sesame seeds, then press the tuna steak firmly into the seeds until all sides are evenly coated.

• 3

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

• 4

  Thinly slice the cucumber and toss in a medium bowl with rice vinegar and toasted sesame oil to create a quick slaw.

• 5

  Heat a cast-iron skillet over high heat with the avocado oil until shimmering but not smoking.

• 6

  Sear the tuna for exactly 45 to 60 seconds per side for a perfect rare center, ensuring a golden crust forms on the seeds.

• 7

  Remove the tuna from the pan, let it rest for 2 minutes, then slice into half-inch thick pieces using a very sharp knife.

• 8

  Plate the sliced tuna alongside the cucumber salad and serve with the wasabi mayo for dipping.