Keto Tuna Tataki with Avocado and Ponzu

Ingredients

• 8 oz Sushi-Grade Tuna Steak
• 1 medium Avocado
• 2 tbsp Soy Sauce (Tamari for Gluten-Free)
• 1 tbsp Rice Vinegar
• 1 tbsp Lemon Juice
• 1/2 tsp Ginger (grated)
• 1 clove Garlic (minced)
• 1 tsp Sesame Oil
• 1 tsp Sesame Seeds

Instructions

1. 1In a small bowl, whisk together the 2 tbsp Soy Sauce (Tamari for Gluten-Free), 1 tbsp Rice Vinegar, 1 tbsp Lemon Juice, 1/2 tsp Ginger (grated), 1 clove Garlic (minced), and 1 tsp Sesame Oil to create the ponzu sauce.
2. 2Slice the 1 medium Avocado into thin wedges, about 1/4-inch thick.
3. 3Heat a 12-inch non-stick skillet over medium-high heat until very hot, about 400°F (200°C).
4. 4Carefully place the 8 oz Sushi-Grade Tuna Steak in the hot skillet and sear for 30 seconds per side, until a crust forms but the center remains rare. The internal temperature should be around 115°F (46°C).
5. 5Remove the tuna from the skillet and let it rest on a cutting board for 2 minutes to allow the juices to redistribute.
6. 6Thinly slice the rested tuna steak against the grain, about 1/4-inch thick.
7. 7Arrange the sliced tuna and the avocado wedges attractively on two plates.
8. 8Drizzle the ponzu sauce evenly over the tuna and avocado, and sprinkle with the 1 tsp Sesame Seeds.

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