YOUR SOLIN GENERATED RECIPE
Pan-Seared Ahi Tuna with Wasabi Mayonnaise
High-heat seared Ahi tuna crusted with toasted sesame seeds, served with a zesty wasabi-infused avocado oil mayo and tender steamed bok choy.
INGREDIENTS
7 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
0 tsp avocado oil
0 tbsp avocado oil mayonnaise
1 tsp wasabi paste
1 tsp coconut aminos
1 cup baby bok choy
0.5 cup cooked brown rice
PREPARATION
Pat the Ahi tuna steak completely dry with paper towels to ensure a crisp sear.
On a small plate, combine the black and white sesame seeds with the sea salt and black pepper.
Press each side of the tuna steak firmly into the sesame seed mixture until evenly coated.
In a small bowl, whisk together the avocado oil mayonnaise, wasabi paste, and coconut aminos until smooth.
Heat a cast-iron skillet over medium-high heat and add the avocado oil, swirling to coat the pan.
Once the pan is very hot, sear the tuna for 1 to 2 minutes per side for a rare center.
Remove the tuna from the pan and let it rest for 2 minutes before slicing into thin strips.
While the tuna rests, lightly steam the baby bok choy until the leaves are wilted and stems are tender-crisp.
Serve the sliced tuna over the cooked brown rice with the steamed bok choy and a dollop of the wasabi mayonnaise.