NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

0.5 cup Cooked brown rice

0.5 cup Cucumber

2 tbsp Radishes

1 tsp Rice vinegar

PREPARATION

• 1

  Pat the ahi tuna steak dry with a paper towel and season both sides evenly with 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 combined.

• 3

  Heat the sesame oil in a cast-iron skillet over high heat until the pan is very hot and just beginning to smoke.

• 4

  Place the tuna in the hot skillet and sear for 45 to 60 seconds per side for a perfect rare center, then remove from the pan and let rest for 2 minutes.

• 5

  While the tuna rests, toss the sliced cucumber and radishes with rice vinegar in a small bowl to create a quick slaw.

• 6

  Thinly slice the tuna against the grain and serve over the warm brown rice with the cucumber salad and a drizzle of the wasabi mayo.