NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Black sesame seeds

1 tbsp White sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 tsp Lime juice

2 cups Baby bok choy

1 tsp Toasted sesame oil

1 clove Garlic

PREPARATION

• 1

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

• 2

  Combine black and white sesame seeds on a plate and press the tuna firmly into the seeds to create an even, crunchy coating.

• 3

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

• 4

  Heat avocado oil in a cast-iron skillet over medium-high heat until the pan is shimmering.

• 5

  Sear the tuna for 45 to 60 seconds per side for a perfect rare center, then remove from the pan and let it rest for two minutes.

• 6

  In the same pan, add toasted sesame oil and minced garlic, then toss in the baby bok choy and sauté until tender-crisp.

• 7

  Slice the tuna against the grain into thin strips and serve immediately alongside the bok choy with the wasabi mayonnaise.