NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1.5 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 tsp Sesame oil

0.5 cup Cooked brown rice

1 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Black sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the avocado oil mayonnaise, wasabi paste, and coconut aminos until smooth; set aside.

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat with half of the sesame oil.

• 4

  Add the baby bok choy to the skillet and sauté for 2-3 minutes until the leaves are wilted and the stems are tender-crisp, then remove from the pan.

• 5

  Wipe the skillet clean, add the remaining sesame oil, and increase heat to high.

• 6

  Once the pan is very hot, sear the tuna steak for 1-2 minutes per side for a rare center.

• 7

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

• 8

  Serve the sliced tuna over the warm brown rice and sautéed bok choy, drizzling with the prepared wasabi mayo and garnishing with black sesame seeds.