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Sesame-crusted tuna steaks with wasabi mayo and bok choy

Ingredients (2 servings)

Wasabi mayo
  • 4 tbsp mayonnaise
  • ½ tbsp wasabi paste
  • ½ tbsp lime juice
Garlic fried bok choy
  • ½ tbsp coconut oil or light olive oil
  • 2 garlic cloves, sliced
  • 1 lb bok choy, halved or savoy cabbage, quartered
  • 1 tbsp tamari soy sauce
Sesame crusted tuna steaks
  • 1 tbsp sesame seeds (preferably a mix of white and black)
  • 1 tbsp almond flour
  • salt and pepper
  • 1 lb fresh tuna fillets steaks (1 per serving)
  • ½ tbsp coconut oil or light olive oil
Optional garnish
  • ½ (¼ oz.) scallion, finely sliced diagonally (optional)
  • ½ red chili pepper (optional)
  • ½ lime, wedges (optional)


Wasabi mayo

    1. Mix the mayonnaise with the wasabi paste and lime juice in a bowl. Set aside.

Garlic fried bok choy

    1. Heat up a large frying pan with coconut oil and garlic on medium-high heat. Place the bok choy in the pan and fry until it gets some color.
    2. Turn the leaves and drizzle the soy sauce on top. Continue frying for a couple of minutes or until the bok choy has softened a bit. Remove them from the pan and keep warm.

Sesame crusted tuna steaks

  1. Add the sesame seeds, almond flour, salt, and pepper to a plate and mix until combined. Press the tuna steaks down into the mixture on both sides until covered.
  2. Add coconut oil to a hot pan and fry the tuna steaks until preferred doneness. We recommend only frying it for a minute on each side so it will still be juicy and rare inside.
  3. Serve the tuna steaks with the bok choy and the wasabi mayo. Garnish with optional scallions, chili, and lime wedges for a vibrant presentation and a boost of flavor.