NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

0.5 tbsp Black sesame seeds

0.5 tbsp White sesame seeds

1 tbsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 cup Cucumber

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a shallow dish, mix the black and white sesame seeds together, then press the tuna steak into the seeds until the exterior is well-coated.

• 3

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

• 4

  Thinly slice the cucumber and toss in a bowl with the rice vinegar and toasted sesame oil to create a quick pickled salad.

• 5

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

• 6

  Sear the tuna for 45 to 60 seconds per side for a rare center, ensuring the sesame seeds are toasted but not burnt.

• 7

  Transfer the tuna to a cutting board, slice into half-inch thick pieces, and serve alongside the cucumber salad with the wasabi mayo for dipping.