NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Sesame seeds

0.5 tbsp Avocado oil

0.5 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 cup English cucumber

2 large Radishes

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Spread the sesame seeds on a flat plate and press the tuna firmly into the seeds until all sides are evenly coated.

• 3

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

• 4

  Carefully place the tuna in the hot pan and sear for exactly 45 to 60 seconds per side, ensuring the center remains raw and vibrant pink.

• 5

  While the tuna rests for 2 minutes, whisk together the avocado oil mayonnaise, wasabi paste, and coconut aminos in a small ramekin.

• 6

  In a separate bowl, toss the sliced cucumber and radishes with the rice vinegar to create a quick, bright slaw.

• 7

  Use a very sharp knife to slice the tuna against the grain into 1/2-inch thick pieces and serve alongside the wasabi mayo and salad.