NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp black and white sesame seeds

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tbsp avocado oil mayonnaise

1 tsp wasabi paste

1 tsp lime juice

1 cup cucumber

2 whole radishes

1 tbsp rice vinegar

1 tsp tamari

PREPARATION

• 1

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

• 2

  Spread the sesame seeds on a flat plate and press the tuna steak into the seeds until all sides are evenly coated.

• 3

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

• 4

  Thinly slice the cucumber and radishes, then toss them in a bowl with rice vinegar and tamari to create a quick slaw.

• 5

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

• 6

  Carefully place the tuna in the hot pan and sear for 45 to 60 seconds per side for a rare center, achieving a golden-brown crust.

• 7

  Transfer the tuna to a cutting board and let it rest for 2 minutes before slicing into 1/2-inch thick strips.

• 8

  Plate the sliced tuna alongside the cucumber salad and serve with a dollop of the prepared wasabi mayo.