NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

0.25 tbsp Avocado oil

0.5 tbsp Black sesame seeds

0.5 tbsp White sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Lime juice

1 cup Cucumber

0.5 cup Radishes

0.13 whole Avocado

1 tbsp Coconut aminos

0.25 tsp Toasted sesame oil

PREPARATION

• 1

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

• 2

  Combine the black and white sesame seeds on a small plate and press the tuna firmly into the seeds to create an even crust on all sides.

• 3

  In a small ramekin, whisk together the avocado oil mayonnaise, wasabi paste, and lime juice until the sauce is smooth and combined.

• 4

  Prepare the salad by tossing the sliced cucumber, radishes, and diced avocado with the coconut aminos and toasted sesame oil.

• 5

  Heat the avocado oil in a cast-iron skillet over high heat until it begins to shimmer.

• 6

  Carefully place the tuna in the hot skillet and sear for 45 to 60 seconds per side for a rare center and a golden, toasted crust.

• 7

  Remove the tuna from the pan, let it rest for one minute, then slice into thin strips and serve over the salad with the wasabi mayo drizzled on top.