1   Fry shallots in coconut oil in sauce pan over medium heat
2   Add wasabi paste and stir until shallots are coated
3   Add cream, soy sauce and syrup and bring to a boil. Lower heat and let simmer until it thickens.
4   Salt to taste and keep warm
5   Season tuna with salt and pepper
6   Fry in coconut oil on high heat 1 min on each side
7   Lower heat to medium and fry 2-3 minutes more on each side. Tuna is best when not completely cooked through as it becomes dry and boring. At least 1/3 of the steak should still be raw.

Serve with SLD’s bacon wrapped zucchini with cream cheese and peanut butter filling or SLD’s crispy cauliflower mash

Tip: For a thicker sauce, sprinkle a pinch of guar gum powder in sauce while whisking. Repeat until sauce reaches desired thickness. Be careful not to add to much at a time as it easily lumps