UNITS
SCALE
INGREDIENTS
TUNA MARINADE
- 2 tbsp Lemon juice
- 1 tbsp Olive oil, extra virgin
- 2 cloves Garlic, minced
- 2 tsp Thyme, dried
- 1 ½ lbs Tuna , steaks (albacore or yellowfin)
GREEN BEANS AND ALMONDS
- 1 ½ lbs Green beans, trimmed
- 2 tbsp Butter
- 2 tbsp Olive oil, extra virgin
- ½ cup Almonds, slivered
- 1 clove Garlic , minced
TUNA SEASONING
- To taste Salt
- To taste Black pepper, freshly ground
- 1 tbsp Olive oil, extra virgin
GREEN BEAN GARNISH
- 1 tbsp Lemon juice
- To taste Salt
- To taste Black pepper, freshly ground
METHOD
- 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 green beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain and pat dry.
- 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. 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 green beans, increase heat to medium and cook, tossing occasionally, until lightly browned, 5 to 8 minutes. Set aside.
- Remove tuna from bag; sprinkle with salt and black 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 green beans with lemon juice, salt and black pepper. Transfer to a serving platter and sprinkle with the reserved almonds. Serve with tuna steaks.
NOTES
- Do not marinate the tuna for longer than 30 minutes, as it may become mushy
- Alternatively, you can use fresh thyme sprigs
- The beans can be blanched (boiled until barely crisp-tender) up to 1 day ahead of time
