Ingredients

For the Seared Tuna

• 2 sushi-grade ahi tuna steaks (6 oz / 170 g each, about 1¼ inches thick)
• 2 tablespoons avocado oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons white sesame seeds
• 2 tablespoons black sesame seeds

Sesame Avocado Dressing

• 1 large ripe Hass avocado
• 2 tablespoons toasted sesame oil
• 2 tablespoons coconut aminos
• 1 tablespoon seasoned rice vinegar
• Juice of ½ fresh lime (about 1 tablespoon)
• 1 garlic clove
• 1 teaspoon freshly grated ginger
• ¼ teaspoon sea salt
• 2 tablespoons cold water (more if needed)

Instructions

1. Add 1 ripe Hass avocado, 2 tbsp toasted sesame oil, 2 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tbsp fresh lime juice, 1 garlic clove, 1 tsp grated ginger, ¼ tsp sea salt, and 2 tbsp cold water to a blender. Blend for 45–60 seconds until smooth and creamy.
2. Pat two 6 oz sushi-grade ahi tuna steaks completely dry using paper towels. Add 1 tsp sea salt and ½ tsp freshly ground black pepper.
3. Place a heavy cast-iron skillet over high heat for 3–4 minutes until extremely hot and just beginning to smoke. Add 2 tbsp avocado oil and swirl the pan to coat the bottom evenly.
4. Place the tuna steaks into the hot skillet. Sear for 35–45 seconds on the first side without moving them. Cook each side for 35–45 seconds. Sear the sesame-coated edges for 10–15 seconds each.
5. Transfer the tuna to a cutting board and allow it to rest for 2 minutes. cut the tuna into slices approximately ¼ inch (6 mm) thick.
6. Spread ¼ cup of the sesame avocado dressing across the center of a large serving plate us. Arrange the sliced tuna.
7. Arrange ½ sliced avocado beside the tuna. Sprinkle with 1 tsp black sesame seeds. Scatter 2 tbsp microgreens over the plate. Top with 1 thinly sliced green onion. Finish with two lime wedges and serve immediately.