4 sushi-grade tuna steaks (3 ounces each)
Salt and freshly ground black pepper
Nonstick cooking spray
12 ounces haricots verts or slim green beans, trimmed
Juice and grated zest of 1 lemon
1 garlic clove, minced
2 tablespoons wasabi paste
4 scallions (white and green parts), sliced thin on the diagonal
3 tablespoons black sesame seeds (used regular sesame seeds)
Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.
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 1½ minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.
Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.
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.
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.
*We usually eat the tuna raw like a ceviche style. I’m a fan of Top Chef and I’ve seen it many times searing the tuna and keeping the middle raw to medium raw and it always intrigue how it’s going to taste, and eating it in a certain preparation. When I saw the this recipe I just have to try and make it. I was lucky I have all the ingredients except the black sesame seeds which I substitute it with the regular sesame seeds. The dish was a winner my husband and I loved it plus the beans, lemon and wasabi, it was a killer dish…thank you Rocco! enJOY!!!
Source: NOW eat THIS! by Rocco DiSpirito