NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp White sesame seeds

1 tbsp Black sesame seeds

2 tsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Lime juice

1 cup Cucumber

0.5 cup 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

  On a small plate, combine the white and black sesame seeds; press the tuna steak firmly into the seeds until all sides are evenly coated.

• 3

  In a small bowl, whisk together the avocado oil mayonnaise, wasabi paste, and lime juice until smooth; set aside.

• 4

  Thinly slice the cucumber and radishes, then toss them in a bowl with the rice vinegar to create a quick pickled salad.

• 5

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

• 6

  Carefully place the tuna in the hot skillet and sear for 45 to 60 seconds per side for a rare center.

• 7

  Remove the tuna from the pan and let it rest on a cutting board for 2 minutes before slicing into half-inch thick pieces.

• 8

  Plate the tuna slices alongside the cucumber salad and serve with the wasabi mayo for dipping.