Seared Ahi Tuna & Green Bean Salad

I love yummy food.  Ok ok, I love any kind of food (well, except gross food).  I especially love making fancy meals at home that are often much healthier and much cheaper than in a restaurant.  I’m pretty sure I’ve had tuna before (and no, not tuna from a can), but I can’t remember where or when.  But it’s a fancy food that often goes for $20+ in a restaurant.  And I decided to make it at home using this recipe.  Rice is an obvious side dish, but we also needed a vegetable, and we both love green beans.  But I wanted to do something more than just simply saute them, so thankfully I found this lovely recipe by Emeril from Martha Stewart’s website.  I tweaked it quite a bit, so I’ll post my version, but you can look at the original version, too, if you’d like.

Tuna is supposed to be eaten mostly raw.  As you can see in the picture below, the outside is a dark colour…I did everything per the recipe, but mine’s quite a bit darker, and I think that’s because I didn’t pat the tuna dry as much as the recipe called to.  In any case, it was seared on the outside, and pretty pink on the inside, again, just like in the picture from the original recipe.  My husband’s steak was larger than mine, and he looked up at me halfway through eating and said he had to cook it more.  His was so pink that it was…well…gooey.  And maybe that’s how tuna is supposed to be, but I don’t want my husband to die from food poisoning, so we seared it a few minutes longer, so that it was a light colour inside, and he said it tasted much better that way.  If any of you out there in blog-land have suggestions or tips or advice, please let me know!

WW point value of everything on my plate: 10


Seared Ahi Tuna

-1⁄2cu soy sauce (I only use reduced sodium soy sauce, and even so, the tuna was really salty, so next time I’d probably use less)
-1⁄4cu lime juice (I didn’t have lime juice or a lime on hand, so I used lemon juice instead…)
-2 garlic cloves, minced
-4tbsp sesame oil, divided
-2 ahi tuna steaks
-1⁄2cu cornmeal
-Instant white rice (I used brown basmati rice)

-I started the rice first, since it takes 45+ minutes to cook.
-Pour soy sauce, lime juice, garlic and 2tbsp sesame oil into a shallow glass baking dish, add ahi tuna steaks, cover dish with plastic wrap and marinate in the fridge for 45 minutes.
-Pour cornmeal onto a large plate. Remove tuna steaks from marinade and then pat dry using a paper towel. Press tuna into cornmeal so it’s fully coated on both sides.
-Heat a skillet over medium heat, add 2tbsp sesame oil, and add tuna to the hot skillet, lightly shaking the skillet so the tuna doesn’t stick.
-Sear 30 seconds per side (I actually seared mine about 2 minutes per side, and still they came out SUPER pink). The outsides should be toasted and the centers should be pink. Slice tuna and serve alongside white (brown) rice.

Green Bean Salad

-Coarse salt and ground pepper
-3tbsp extra-virgin olive oil
-2 small garlic cloves, minced
-2tbsp fresh lemon juice
-1 package of fresh green beans (I get mine from Trader Joe’s)
-1/2 red onion, minced
-1cu shredded carrots

-Heat skillet to medium-low. Meanwhile, bring a large pot of water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
-Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice water bowl. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
-Toss minced onion and carrots with remaining tablespoon oil; season with salt and pepper. Cook until softened, 4-5 minutes.
-Add to the bowl with green beans and dressing and mix well.


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