I would eat tuna every day if it weren’t for the mercury levels. It’s so east to prepare.
Lightly salt and pepper all sides of your piece of tuna. Heat a cast iron pan to medium heat with avocado oil in the bottom.
Sear each side for no more than 2 minutes. Slice against the grain and place on layered avocado and lemon slices. Top with soy sauce, olive oil and sesame seeds.
Absolutely amazing with Jonny Hetherington Essentials Pineapple Hot Sauce.
Voila! Essential tuna caprese salad.