NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Black and white sesame seeds

0.5 tbsp Avocado oil

0.5 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 cup Sliced cucumber

0.25 cup Sliced 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 to ensure a high-quality sear, then season all sides with sea salt and black pepper.

• 2

  Place the black and white sesame seeds on a shallow plate and press the tuna steak firmly into the seeds until the top and bottom are evenly encrusted.

• 3

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

• 4

  In a separate medium bowl, toss the sliced cucumber and radishes with the rice vinegar and a pinch of salt to create a quick, bright slaw.

• 5

  Heat the avocado oil in a cast-iron or heavy-bottomed skillet over medium-high heat until the oil is shimmering and just starting to smoke.

• 6

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

• 7

  Transfer the tuna to a cutting board and let it rest for 2 minutes before using a very sharp knife to slice it into half-inch thick pieces.

• 8

  Arrange the tuna slices on a plate alongside the cucumber salad and finish with a generous drizzle of the prepared wasabi mayo.