Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) canola oil

  2. 1 tablespoon(s) rice wine vinegar

  3. 1 tablespoon(s) soy sauce

  4. 1 1/2 teaspoon(s) grated fresh gingerroot

  5. 1 teaspoon(s) toasted sesame oil

  6. 1 small garlic clove , crushed

  7. 12 ounce(s) green beans , ends trimmed

  8. 1 large yellow tomato , seeded, cut into thin strips

  9. 4 large radishes , sliced

  10. 1/3 cup(s) wasabi-flavored mayonnaise

  11. 2 tablespoon(s) fresh lime juice

  12. Toasted sesame seeds, cilantro sprigs for garnish

  13. 1/4 cup(s) shitake and sesame vinaigrette dressing

  14. 4 (8-ounce) fresh tuna steaks ( 1 inch thick)

Instructions Jump to Ingredients ↑

  1. Pour shitake dressing over tuna steaks in a glass dish. Let stand at room temperature while preparing salad.

  2. Ginger green bean salad: In medium bowl, whisk canola oil vinegar, soy sauce, ginger root, sesame oil, and garlic; set aside. Cook beans in large saucepan of boiling salted water 4 minutes or until crisp-tender and bright green. Drain; rinse under cold water to stop the cooking. Add to dressing in bowl with tomato and radish; gently toss.

  3. In small bowl, thin mayonnaise with lime juice; set aside.

  4. Prepare an outdoor grill with medium hot coals or preheat gas grill or heat grill pan. Remove tuna from marinade. Grill tuna 2 1/2 to 3 minutes per side for rare or desired doneness, brushing with remaining dressing in dish. Transfer tuna to 4 plates. Serve with green bean salad and wasabi-mayonnaise mix. Sprinkle with sesame seeds and garnish with cilantro sprigs.


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