Seared Tuna with Green Beans, Lemon and Wasabi
Perfectly seared sushi-grade tuna steaks served with crisp haricots verts in a zesty lemon-wasabi dressing, garnished with black sesame seeds and scallions. This elegant dish combines Japanese and French influences for a light yet flavorful meal.
Ingredients
- •4 piece sushi-grade tuna steaks
- •1 to taste salt and pepper
- •1 spray cooking spray
- •12 ounces haricots verts
- •1 piece lemon
- •1 clove garlic
- •2 tablespoons wasabi paste
- •4 piece scallions
- •3 tablespoons black sesame seeds
Cooking Instructions
- 1.
Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.
10 min
- 2.
Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.
8 min
- 3.
Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.
3 min
- 4.
In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste.
5 min
- 5.
Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve.
5 min
