Seared Tuna with Garlic Ginger Green Beans

Instructions

1. 1

   Pat the tuna steaks dry with paper towels and season both sides generously with sea salt and black pepper about 10 minutes before cooking to allow the seasoning to penetrate.

   Tip: Dry tuna sears better and develops a golden crust more easily.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke.

   Tip: The pan should be hot enough that a drop of water sizzles immediately.

3. 3

   Sear the tuna steaks for 2-3 minutes per side for medium-rare, resisting the urge to move them around so they develop a nice caramelized crust.

   Tip: For rare tuna, reduce cooking time to 1.5-2 minutes per side; for medium, increase to 3-4 minutes per side.

4. 4

   Transfer the cooked tuna to a clean plate and tent loosely with foil to keep warm while you prepare the green beans.

5. 5

   In the same skillet, add 1.5 tablespoons of sesame oil over medium heat, then add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.

   Tip: Watch carefully to prevent the garlic from burning, which would make it bitter.

6. 6

   Add the trimmed green beans to the skillet and stir to coat with the oil, then cook for 4-5 minutes, stirring occasionally, until they're tender-crisp and lightly blistered.

   Tip: The green beans should still have a slight crunch and vibrant color.

7. 7

   Drizzle the remaining 1.5 tablespoons of sesame oil over the green beans and add the soy sauce and rice vinegar, tossing gently to combine and cook for another 30 seconds.

8. 8

   Divide the green beans among four plates, top each with a seared tuna steak, and sprinkle with sesame seeds and a squeeze of fresh lime juice before serving.

   Tip: Serve immediately while the tuna is still warm and the green beans retain their texture.