NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

0.5 tbsp Sesame seeds

0.5 tbsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cucumber

1 tbsp Rice vinegar

PREPARATION

• 1

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

• 2

  Place the sesame seeds on a flat plate and press the tuna steak firmly into the seeds to create an even crust on the top and bottom.

• 3

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

• 4

  Thinly slice the cucumber and toss it in a bowl with the rice vinegar, then set aside to lightly pickle.

• 5

  Heat the avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering and very hot.

• 6

  Carefully place the tuna in the skillet and sear for 45 to 60 seconds per side for a perfect rare center and golden sesame crust.

• 7

  Transfer the tuna to a cutting board and let it rest for 2 minutes before slicing into quarter-inch thick strips.

• 8

  Arrange the sliced tuna on a plate alongside the cucumber salad and serve with the wasabi mayo for dipping.