NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tsp Avocado oil

1 tsp Black sesame seeds

0.5 whole Avocado

1 cup English cucumber

2 whole Radishes

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Press the black sesame seeds firmly onto the surface of the tuna to create an even crust.

• 3

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

• 4

  Sear the tuna for 60 to 90 seconds per side for a rare center, then remove from the pan and let it rest on a cutting board.

• 5

  While the tuna rests, dice the cucumber and avocado into bite-sized cubes and thinly slice the radishes.

• 6

  In a small glass jar, whisk together the coconut aminos, toasted sesame oil, and lime juice until emulsified.

• 7

  Combine the cucumber, radishes, and avocado in a bowl and gently toss with the prepared dressing.

• 8

  Slice the rested tuna against the grain into half-inch thick pieces and serve immediately over the chilled salad.