Cube and boil potatoes in a pot of water for 10-15 minutes or until the starchy little cubes mash easily with a fork. I like to season the water with black pepper and a pinch of salt, totally optional!

Once fork-tender, reduce heat to low and strain the water from the pot.

Next add coconut milk, garlic, salt, pepper, and parsley and mash with a wooden spoon... fork... whatever you feel like abusing your potatoes with. Maybe not your fists though? I'd hate for you to burn yourself!

Now break out the wasabi. I started with a teeny pinch... then added a little more... and then even more wasabi! I suppose I was feeling ballsy!

Taste as you go to reach the perfect level of intensity to suit your tastebuds. Same goes for the salt, pepper, garlic and parsley! You could also add cream cheese, butter, buttermilk, greek yogurt, or any other mix-ins to the mashed potatoes if you'd like, but just the coconut milk alone whipped mine into a tasty mountain of fluff.

For the tuna, add a spoonful or two of coconut oil to a cast iron skillet and heat to high.

Heat the oil for a minute or two, but not so long that the oil smokes.

Using a pair of tongs, test the oil with a corner of the fish. If it starts to sear and bubble you're good to go!

First sear the edges of the fish; about 30 seconds per side will do.

Once the edges are done, sear the front/back of the fish for about 30 seconds each.

The longer you sear the tuna, the less rare the inside will be, so adjust accordingly!

Remove from skillet with tongs [safety first!] and dredge in sesame/chia seeds.

Slice into 1/4 inch strips and serve atop your fluffy wasabi mashed potatoes.