Herbed Grilled Tuna Steak with Almond Green Beans








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YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 10 minutes

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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 / 24 oz 4 steaks
Green beans, trimmed 650 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

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]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. 

Bring a large pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, 2 minutes. Drain and pat dry with a kitchen towel.

In a large skillet, heat butter and olive oil over medium-low heat until the butter melts and foam subsides. Add the almonds and cook, stirring occasionally, until golden-brown, about 3 minutes.

Transfer the almonds to a plate.

Reduce heat to low and add garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, increase the heat to medium, and cook, tossing occasionally, until lightly browned, 5 to 8 minutes. Set aside.

Remove tuna from bag; sprinkle with salt and pepper. Discard marinade. 

In another skillet, heat olive oil over medium heat. 

Working in batches, cook tuna steaks over medium-high heat for 3-4 minutes on each side for medium-rare. 

Season beans with lemon juice and salt and pepper. Transfer to a serving platter, sprinkle with the almonds, and serve with tuna steaks. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • 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

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