NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 cup Green cabbage, shredded

1 cup Red cabbage, shredded

1 tbsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Fresh ginger, grated

1 clove Garlic, minced

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Maple syrup

PREPARATION

• 1

  In a large mixing bowl, whisk together the toasted sesame oil, tamari, rice vinegar, grated fresh ginger, minced garlic, and maple syrup until well combined.

• 2

  Add the shredded green and red cabbage to the bowl, tossing thoroughly until the vegetables are evenly coated in the dressing, then set aside to allow the flavors to meld.

• 3

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

• 4

  Heat the avocado oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to shimmer.

• 5

  Carefully place the tuna steak in the hot skillet and sear for approximately 1 to 2 minutes per side to achieve a golden crust while keeping the center rare.

• 6

  Transfer the tuna to a cutting board and let it rest for 2 minutes before slicing it into thin strips against the grain.

• 7

  Arrange the ginger-sesame slaw on a plate, top with the sliced tuna, and garnish with sesame seeds before serving.