Ingredients:
- 1 ahi tuna steak (3/4 - 1lb)
- White and Black sesame seeds
- Crushed red pepper flakes
- Olive Oil
- Coconut Oil
- Baby Arugula
- 1 avocado
- Pepper
- Wasabi Powder
- Mayonnaise
- Hot Water
- Teriyaki Sauce
Directions:
- Pull your fresh ahi tuna steak out and gently cover (with your hands) it with some olive oil.
- Season all sides of your tuna with white and black seasame seeds as well as some red pepper flakes (for some heat)
- Let the tuna sit for a few minutes.
- Pour a small bit of your wasabi powder (remember it's strong) into a bowl and mix with hot water (best to use a small amount of water). Add in some mayo (I used gluten free with caged free eggs).
- Here is your wasabi mayo!
- Heat your coconut oil in a pan and get it pretty hot.
- Place your tuna in the pan and flip it after a few minutes. (I also used my tongs to hold up the tuna and sear the sides.
- Once seared, remove from the heat and let sit. While it sits, put some arugula on a plate and sprinkle with olive oil and black pepper.
- Cut your tuna and serve it with some sliced avocado on the arugula salad bed.
- Top with a bit of wasabi mayo and teriyaki sauce