Name: Pan-Seared Ahi Tuna with Wasabi Mayo
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 8 oz raw ahi tuna steak; 1 tbsp avocado oil mayo; 1 tsp wasabi paste; 1 tsp toasted sesame oil; 1 tbsp coconut aminos; 1 tsp black sesame seeds; 1 tsp white sesame seeds; 0.25 whole avocado; 1 cup raw sliced cucumber; 1 tbsp rice vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 5 min

Pat the raw ahi tuna steak completely dry with paper towels and season all sides evenly with sea salt and black pepper.
Combine the black and white sesame seeds on a small flat plate, then press each side of the tuna steak firmly into the seeds to create a uniform crust.
In a small bowl, whisk together the avocado oil mayo and wasabi paste until the mixture is smooth and pale green.
In a separate medium bowl, toss the raw sliced cucumber with the rice vinegar and coconut aminos to create a quick, tangy pickle.
Heat the toasted sesame oil in a cast-iron skillet or heavy pan over high heat until it just begins to shimmer.
Place the tuna steak in the hot skillet and sear for 60 to 90 seconds per side for a rare center, ensuring the sesame seeds become golden and fragrant.
Transfer the tuna to a cutting board and let it rest for 2 minutes before slicing into 1/2-inch thick pieces.
Arrange the sliced tuna on a plate with the cucumber salad and avocado slices, then serve with a dollop of the wasabi mayo.

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Instructions

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