A refreshing and delicious recipe and…my first giveaway!!!
In March, Rocco Dispirito released his new cookbook,Now Eat This. In this cookbook he has a compilation of 150 popular dishes that have been revamped to make them healthier without sacrificing any of the taste. I saw him demo a couple of the recipes on a few talk shows before the book was released and everything looked so good, I was so excited about the release of this cookbook and I couldn’t wait to get it and try some of these recipes myself. For my birthday, one of my wonderful friends was nice enough to get this for me and I was absolutely extactic, I couldn’t wait to get home and make something!
I have a quite a few recipes bookmarked and I can’t wait to try them and share them with you. If they are all as great as this dish then look out, because your taste buds are in for a wonderful ride! I believe this tuna is a spin on Outback’s Seared Ahi Tuna appetizer, it’s packed with all of the taste but not the fat and calories. Outback’s dish is sooo good and I couldn’t wait to try this to see how it compared. I absolutely loved this tuna and the wasabi green beans were the perfect side. Next time I cook this, I will cook the tuna a little less so it will be more like Outback version. I accidentally left it over the heat a little too long but it was still oh so good, so I can only imagine how good it will be when I have it at the desired wellness.
Seared Tuna with Green Beans, Lemon, and Wasabi
4 Sushi-grade tuna steaks (3 ounces each)
Salt and freshly ground black pepper
Nonstick cooking spray
12 Ounces haricots verts or slim green beans, trimmed
Juice and grated zest of 1 lemon
1 Garlic clove, minced
2 Tablespoons wasabi paste
4 Scallions (white and green part), sliced thin on the biased/diagonal
3 Tablespoons black sesame seeds (I used white)
Bring a large pot of salted water to a boil.
Preheat a grill or grill pan over high heat.
Season the tuna with salt and pepper, to taste, and spray them lightly with the vegetable oil. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side (for medium-rare). Trasnfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.
Meanwhile, cook the haricots verts (or green beans) in the boiling water until they are tender, about 3 minutes and then drain.
In a medium bowl, whisk together the lemon juice, zest, garlic and wasabi paste. Add the haricots verts (green beans) and scallions and sesame seeds. Toss to coat, adding salt and pepper to taste.
Thinly slice the tuna. To serve, fan tuna on a plate and pile a mound of the dressed haricots verts (green beans) on top or to the side of each portion of tuna.
Recipe Source: Now Eat This by Rocco Dispirito
Now on to the giveaway!
I was, and still am, so excited about this cookbook and all it has to offer that I wanted to provide an opportunity for one of my readers to have a copy as well! To enter for a chance to win a copy of this fabulous cookbook please leave a comment stating what your favorite appetizer is (can be homemade or from a restaurant)…if it’s homemade feel free to leave the recipe or link! Please leave your email address as well so I know how to contact the winner!
1 entry per person please! If you would like an additional entry you can sign up to follow my blog, once you do leave another comment stating you are now following and if you already follow leave a comment telling me so. Also, recieve another chance to win by following me on facebook! Go to my Facebook page and “like” me and then leave a comment saying you did so!
Entries will be accepted now through midnight on October 8th! The winner will be randomly chosen by Random.org. US mailing addresses only, please.
Thank you and good luck!