Sesame-crusted tuna steaks with wasabi mayo and bok choy

Cooking fresh tuna can be intimidating, but it's one of the easiest fish to cook. It's healthy, loaded with nutrients, and ready in a flash. Paired with wasabi mayo and bok choy fried in garlic, this high-protein keto meal is sure to impress the eye and the palate.

Ingredients

Wasabi mayo

4 tbsp mayonnaise 1⁄2 tbsp wasabi paste 1⁄2 tbsp lime juice

Garlic fried bok choy

1⁄2 tbsp coconut oil or light olive oil 2 garlic cloves, sliced 450 g 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 450 g fresh tuna steaks (1 per serving) 1⁄2 tbsp coconut oil or light olive oil

Optional garnish

1⁄2 (7.5 g) scallion, finely sliced diagonally (optional) 1⁄2 red chili pepper (optional) 1⁄2 lime, wedges (optional)

Instructions

Wasabi mayo

Mix the mayonnaise with the wasabi paste and lime juice in a bowl. Set aside. Garlic fried bok choy 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. 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

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. 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. 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.