NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tsp Sesame oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Black sesame seeds

1 tsp White sesame seeds

1 cup Baby bok choy

1 tsp Tamari

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Mix the black and white sesame seeds on a flat plate and press the tuna steak into the seeds until evenly coated on the top and bottom.

• 3

  In a small ramekin, whisk together the avocado oil mayonnaise and wasabi paste until the mixture is smooth and pale green.

• 4

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

• 5

  Place the tuna in the hot skillet and sear for exactly 60 seconds per side to achieve a golden crust while keeping the center rare.

• 6

  Remove the tuna from the pan to rest, then add the baby bok choy and tamari to the same skillet, sautéing for 2 minutes until tender-crisp.

• 7

  Slice the tuna into thin strips against the grain and serve over the warm brown rice with the bok choy and a dollop of wasabi mayo.