NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Lime juice

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cups Baby bok choy

0.25 cup Cooked brown rice

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, lime juice, minced garlic, and grated fresh ginger to create the sauce.

• 3

  Heat the avocado oil in a cast-iron skillet over high heat until it just begins to smoke slightly.

• 4

  Carefully place the tuna in the skillet and sear for 1-2 minutes per side for a perfect rare-to-medium-rare center.

• 5

  Remove the tuna from the pan and let it rest while you add the toasted sesame oil and baby bok choy to the same skillet.

• 6

  Sauté the bok choy for 2-3 minutes until the leaves are wilted and the stems remain crisp-tender.

• 7

  Slice the tuna against the grain and serve it over the warm brown rice and sautéed bok choy.

• 8

  Drizzle the prepared garlic-lime sauce over the tuna and garnish with sesame seeds before serving.