Sesame Seared Tuna with Lime Ginger Vinaigrette with Parmesan Green Beans

This was such a light, delicious dinner Saturday night.  Tim and I getting used to eating so healthy and continuing to explore new flavors and ways of cooking healthy.

Sesame Seared Tuna with Lime Ginger Vinaigrette with Parmesan Green Beans

3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
2 pieces tuna fish fillet (about 1 pound)
1 teaspoon wasabi paste
1 tablespoon cooking oil
1 tablespoon freshly squeezed lime juice ( or other vinegar)
1 teaspoon grated fresh ginger
3 tablespoons avocado oil
Salt and pepper
2 large handfuls salad greens (optional)

The ratio for a vinaigrette is 3 parts oil to 1 part vinegar.  For the oil, you can use olive, vegetable canola, grapeseed, etc.   For this recipe avocado oil is used.  The vinegar can be balsamic, rice vinegar, white vinegar, lime juice or lemon juice.

In a shallow bowl, add the black and the white sesame seeds.  pat the tuna very dry.  Smear a bit of wasabi paste on both sides of the fish.  Season the fish with salt and pepper.

Heat a frying pan over medium-high heat and add the cooking oil.  When the oil is shimmering, carefully lay the tuna fillets in the pan, not touching.  Cook for 2 minutes then flip the tuna.  Cook 2 minutes, then flip the fillets to its side to cook 1 minute.   Flip one more time to cook the other side for 1 minutes so that you have a good sear on all sides.  Please take care not to burn the sesame seeds.  If the seeds start turning brown too quickly,  lower the heat.   Remove the fish to a plate.

In a small bowl, whisk together the lime juice, ginger and the oil.  Season with salt and pepper to taste.

Slice the fish into thin slices and arrange on a plate.  Drizzle some of the lime-ginger vinaigrette over the fish.  Toss the remaining lime-ginger vinaigrette with salad greens, if desired.


Parmesan Green Beans

1 1/4 pounds of green beans
pinch of Kosher salt
3 cloves garlic, sliced
1 1/2 cups Parmesan cheese, finely grated
extra virgin olive oil
1/2 of a lemon

1. Line up the green beans on a chopping board and cut off the stalks.

2. Put the beans in a sauce pan of boiling water with a dash of salt and cook for about six minutes. Drain, reserving some of the cooking water, and set them aside to steam dry.

3. Put the pan back on the heat, add the oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and shake them around in the pan to coat them in the garlic oil.

4. Add a small ladleful of the reserved cooking water, the parmesan cheese, and the lemon juice. Stir and simmer until the water and cheese start to form an oozy, sticky sauce. Remove from the heat and serve immediately.