NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

0.5 tbsp black sesame seeds

0.5 tbsp white sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tbsp avocado oil mayonnaise

1 tsp wasabi paste

1 tsp coconut aminos

1 cup cucumber

1 tsp rice vinegar

1 tbsp green onions

PREPARATION

• 1

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

• 2

  Combine the black and white sesame seeds on a small plate and press the tuna firmly into the seeds to create an even crust on all sides.

• 3

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

• 4

  Thinly slice the cucumber and toss it in a bowl with the rice vinegar to create a quick pickled salad.

• 5

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

• 6

  Place the tuna in the hot skillet and sear for 45 to 60 seconds per side for a perfect rare center and a golden-brown crust.

• 7

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

• 8

  Arrange the tuna slices on a plate with the cucumber salad, drizzle with the prepared wasabi mayo, and garnish with chopped green onions.