Tuna Steak with Brussels Slaw

1

Add a small splash of tamari to the tuna, just enough to coat it lightly and then sprinkle the sesame seeds on both sides.

2

In a small bowl add the tamari, rice vinegar, sambal oelek, sesame oil and coconut sugar and whisk with a fork.

3

Heat a medium sized pan over medium heat and add the avocado oil. Add the tuna steak and cook for about 2 to 3 minutes per side, depending on thickness and cooking preference. During the last 30 seconds of cooking, add half of the dressing and let it thicken. Remove the tuna and sauce and set aside. Turn the heat down to medium-low and place the pan back on the stove.

4

Add the brussels sprouts to the same pan and toss. Add the remaining dressing and cook for about 2 minutes, until just softened. Add the sprouts to a plate, and top with the tuna steak. Garnish with peanuts and cilantro. Enjoy!

5

Substitutions: No tamari: use coconut aminos or soy sauce (reduced sodium). No rice vinegar: use lime juice. No sambal oelek: use chili flakes. No coconut sugar: use brown sugar or other type of sugar. No avocado oil: use another oil. No peanuts: use another toasted nut or seed, or omit. No cilantro: omit.