Sesame-Crusted Ahi Tuna with Wasabi Cauliflower Mash

Remove the tuna steaks from the refrigerator and let them come to room temperature for about 15 minutes.

Meanwhile, cut the cauliflower into florets and rinse under cold water. Place the florets in a steamer basket over a pot of boiling water, cover, and steam for 15-18 minutes until very tender.

While the cauliflower is steaming, mix together the white and black sesame seeds on a plate. Season the tuna steaks on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Press each tuna steak firmly into the sesame seed mixture, coating all sides evenly.

In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of honey, and 1 teaspoon of grated ginger to make the dipping sauce. Set aside.

When the cauliflower is tender, transfer to a food processor. Add 3 minced garlic cloves, 2 tablespoons of butter, 2 teaspoons of wasabi paste (adjust to taste), 1/4 cup of coconut milk, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Process the cauliflower mixture until smooth and creamy, about 2-3 minutes. Taste and adjust seasoning if needed. Transfer to a covered dish to keep warm.

Heat 2 tablespoons of avocado oil in a large skillet over high heat until the oil is very hot but not smoking.

Carefully place the sesame-crusted tuna steaks in the hot skillet and sear for 1-2 minutes on each side for rare to medium-rare doneness. The outside should be golden brown while the inside remains pink.

Remove the tuna from the heat and let rest for 2 minutes. Slice each steak against the grain into 1/2-inch thick slices.

Thinly slice the green onions on a bias for garnish.

To serve, divide the wasabi cauliflower mash among four plates. Fan the sliced tuna over the mash, drizzle with the soy-ginger sauce, and garnish with sliced green onions and a lime wedge.