NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Sesame seeds

1 tsp Avocado oil

1 tbsp Avocado oil mayonnaise

0.5 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 and season both sides with sea salt and black pepper.

• 2

  Spread the sesame seeds on a flat plate and press each side of the tuna into the seeds until evenly coated.

• 3

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

• 4

  In a separate bowl, toss the sliced cucumber and radishes with rice vinegar to create a quick slaw.

• 5

  Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.

• 6

  Carefully place the tuna in the hot pan and sear for 45 to 60 seconds per side for a perfect rare center.

• 7

  Remove the tuna from the pan, let it rest for 2 minutes, then slice into 1/2-inch thick pieces.

• 8

  Plate the sliced tuna alongside the cucumber salad and drizzle with the prepared wasabi mayo.