1 small organic yellow pepper, sliced in thin strips
1 tablespoon toasted sesame oil
sea salt to taste
In a small bowl mix 2 types of mustard together. Once mixed, rub mixture on ahi steak to cover completely. Place black and white sesame seeds in a shallow bowl and once combined, place ahi into seeds and cover each side of ahi until fully covered and let it rest.
In a large bowl, place sliced cabbage, sugar snap peas, and yellow pepper and add toasted sesame oil and sea salt. Mix well and place on a serving plate.
In a pan, heat coconut oil and cook ahi on medium-low temperature. Turning over after just a few minutes and repeating. If you like your ahi less raw, cook for a bit longer. Place on top of slaw and serve.