NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 oz Dry soba noodles

1 cup Sliced cucumber

1 tsp Black sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Rice vinegar

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the soba noodles for 4-5 minutes until tender, then drain and rinse under cold water to stop the cooking process.

• 2

  In a small bowl, whisk together the avocado oil mayonnaise and wasabi paste until smooth and thoroughly combined.

• 3

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

• 4

  Heat the toasted sesame oil in a cast-iron skillet over medium-high heat until it just begins to shimmer.

• 5

  Place the tuna in the hot skillet and sear for exactly 45 to 60 seconds per side for a perfect rare center with a golden-brown exterior.

• 6

  Remove the tuna from the pan and let it rest for 2 minutes before slicing into half-inch thick strips against the grain.

• 7

  Toss the sliced cucumber with rice vinegar and coconut aminos in a small bowl to create a quick pickled salad.

• 8

  Arrange the chilled soba noodles and cucumber salad on a plate, top with the sliced tuna, drizzle with the prepared wasabi mayo, and garnish with black sesame seeds.