Herbed Grilled Tuna Steak with Almond Green Beans

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This recipe is all about achieving that perfect sear!

YIELD

4 Servings

TOTAL TIME

30 Minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Lemon juice

30 g

30 mL / 2 tbsp

Olive oil, extra virgin 

15 g

15 mL / 1 tbsp

Garlic, minced

5 g

2 cloves

Thyme, minced

2 g 

2 tsp

Tuna, steaks 

680 g / 1½ lb 

4 steaks

Green beans, trimmed

680 g / 1½ lb 

5 cups

Butter

30 g

2 tbsp 

Olive oil, extra virgin 

30 g

30 mL / 2 tbsp 

Almonds, slivered

55 g

½ cup 

Garlic, minced

2 g

1 clove

Salt

to taste

-

Black pepper, freshly ground

to taste

-

Olive oil, extra virgin 

15 g

15 mL / 1 tbsp

Lemon juice

15 g

15 mL / 1 tbsp

Salt

to taste

-

Black pepper, freshly ground

to taste

-

METHOD

  1. In a large resealable plastic bag, combine lemon juice, olive oil, garlic and thyme. Add tuna. Seal bag and turn to coat. Refrigerate for 30 minutes. 
  2. Bring a large pot of water to a boil. Add green beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain and pat dry.
  3. In a large skillet, heat butter and olive oil over medium-low heat until the butter melts and foam subsides. Add almonds and cook, stirring occasionally, until golden-brown, about 3 minutes.
  4. Transfer the almonds to a plate.
  5. Reduce heat to low and add garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add green beans, increase heat to medium and cook, tossing occasionally, until lightly browned, 5 to 8 minutes. Set aside.
  6. Remove tuna from bag; sprinkle with salt and black pepper. Discard marinade. 
  7. In another skillet, heat olive oil over medium heat. 
  8. Working in batches, cook tuna steaks over medium-high heat for 3-4 minutes on each side for medium-rare. 
  9. Season green beans with lemon juice, salt and black pepper. Transfer to a serving platter and sprinkle with the almonds. Serve with tuna steaks.

NOTES

  • Do not marinate the tuna for longer than 30 minutes, as it may become mushy 
  • The beans can be blanched (boiled until barely crisp-tender) up to 1 day ahead of time 
  • If you have whole almonds, you can crush them and use in place of slivered ones