Seared Tuna with Green Beans, Lemon and Wasabi

Ingredients for Seared Tuna with Green Beans, Lemon and Wasabi

• 4 sushi-grade tuna steaks (90g each)

• Sale e pepe nero macinato fresco

• Nonstick cooking spray

• 350g haricots verts or slim green beans, trimmed

• Juice and grated zest of 1 lemon

• 1 garlic clove, minced

• 2 tablespoons wasabi paste

• 4 spring onions (white and green parts), sliced thin on the diagonal

• 3 tablespoons black 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 1 1/2 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, spring onions, 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.

Avvertenza

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