Seared Tuna with Green Beans, Lemon and Wasabi
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- salt and freshly ground black pepper
- nonstick cooking spray
- 2 tablespoons wasabi paste
- 3 tablespoons black sesame seeds
- 1 garlic clove, minced
- juice and grated zest of 1 lemon
Preparation 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, 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. Per serving: 400.0 calories, 210.0 calories from fat, 23.0g total fat, 3.5g saturated fat, 0.0mg cholesterol, 80.0mg sodium, 41.0g total carbs, 17.0g dietary fiber, 5.0g sugars, 16.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
Preparation 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, 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. Per serving: 400.0 calories, 210.0 calories from fat, 23.0g total fat, 3.5g saturated fat, 0.0mg cholesterol, 80.0mg sodium, 41.0g total carbs, 17.0g dietary fiber, 5.0g sugars, 16.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
