NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Sesame seeds

1 tbsp Avocado oil mayo

1 tsp Wasabi paste

1 tsp Avocado oil

1 tbsp Coconut aminos

1 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Place sesame seeds on a small plate and press the tuna steak firmly into the seeds until evenly coated on the top and bottom.

• 3

  In a small ramekin, whisk together the avocado oil mayo, wasabi paste, and lime juice until the sauce is smooth and creamy.

• 4

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

• 5

  Carefully place the tuna in the hot skillet and sear for 60 to 90 seconds per side for a perfect rare center, then transfer to a cutting board to rest.

• 6

  Add the baby bok choy and coconut aminos to the same skillet, sautéing for 2 minutes until the leaves are wilted and the stalks are tender-crisp.

• 7

  Slice the tuna against the grain into half-inch thick pieces and serve immediately alongside the bok choy with a dollop of wasabi mayo.