NUTRITION

SERVINGS

INGREDIENTS

7 oz ahi tuna steak

1 tbsp sesame seeds

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp raw honey

2 cups baby bok choy

1 oz soba noodles

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the soba noodles for 4-5 minutes until tender, then drain and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, raw honey, grated fresh ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Spread the sesame seeds on a flat plate and press the tuna steak into the seeds to create an even crust on the top and bottom.

• 5

  Heat the toasted sesame 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 1-2 minutes per side for a rare to medium-rare center, ensuring the sesame seeds become golden and fragrant.

• 7

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

• 8

  In the same skillet, add the baby bok choy and a splash of water, sautéing for 2-3 minutes until the leaves are wilted and the stems are tender-crisp.

• 9

  Arrange the soba noodles and bok choy on a plate, top with the sliced tuna, and drizzle the sesame-ginger glaze over the entire dish.