Seared Tuna with Green Beans, Lemon and Wasabi

Celebrity chef Rocco Dispirito turns good ol’ comfort food into healthy eating for less than 300 calories.

Ingrediants

4 sushi-grade tuna steaks (3oz (90g) each)
Salt and pepper to taste
Non-stick cooking spray
12oz (370g) green beans, trimmed
Juice (and zest) of one lemon
1 garlic clove, minced
2tbsp (30ml) wasabi paste
4tbsp (60ml) scallions (white and green parts), sliced
thin on the diagonal
3tbsp (45ml) black sesame seeds

Instructions

1. 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 cooking spray. When the grill is hot, cook the tuna for 90 seconds per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.
2. Cook the beans in the boiling water until they are just tender, about 3 minutes, drain.
3. In a medium bowl, whisk together the lemon juice and zest, garlic and wasabi paste. Add the beans, scallions and sesame seeds. Toss to coat, adding salt and pepper to taste.
4. Thinly slice the tuna. Fan portions on each of 4 plates. Pile a mound of dressed beans on top of the tuna and serve.