NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

0.5 tbsp Black sesame seeds

0.5 tbsp White sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 cup Cucumber

1 tbsp Rice vinegar

PREPARATION

• 1

  Pat the ahi tuna steak completely dry with paper towels to ensure a proper sear.

• 2

  Season all sides of the tuna with sea salt and black pepper.

• 3

  In a small shallow dish, combine the black and white sesame seeds.

• 4

  Press the tuna steak firmly into the sesame seeds until the top and bottom are evenly coated.

• 5

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

• 6

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

• 7

  Carefully place the tuna in the hot pan and sear for 60 to 90 seconds per side for a rare center.

• 8

  Remove the tuna from the pan and let it rest for 2 minutes before slicing into 1/2-inch thick pieces.

• 9

  Toss the sliced cucumber with rice vinegar in a small bowl.

• 10

  Plate the sliced tuna alongside the cucumber salad and drizzle with the prepared wasabi mayo.