NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Sesame seeds

1 tsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cucumber

1 tbsp Rice vinegar

PREPARATION

• 1

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

• 2

  Press the sesame seeds onto the top and bottom surfaces of the tuna to create an even, textured crust.

• 3

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

• 4

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

• 5

  Sear the tuna for 1 to 2 minutes per side for a rare center, ensuring the sesame seeds become golden and fragrant.

• 6

  Remove the tuna from the heat and let it rest for 2 minutes before slicing into thin strips with a sharp knife.

• 7

  Toss the sliced cucumber with rice vinegar in a side bowl and serve immediately alongside the tuna with a dollop of wasabi mayo.