NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Ahi tuna steak

2 tsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

0.5 cup Cooked jasmine rice

1 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Black sesame seeds

PREPARATION

• 1

  Pat the ahi tuna steak completely dry with paper towels to ensure a perfect crust.

• 2

  Season both sides of the tuna steak with sea salt and black pepper, then firmly press the black sesame seeds into the flesh to create a crust.

• 3

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

• 4

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

• 5

  Place the tuna in the hot skillet and sear for exactly 1 minute per side for a rare center.

• 6

  Remove the tuna from the pan and let it rest for 2 minutes before slicing into thin strips.

• 7

  Steam the baby bok choy for 3 minutes until vibrant green and tender-crisp.

• 8

  Plate the cooked jasmine rice and bok choy, top with sliced tuna, and drizzle with the prepared wasabi mayo.