Seared Ahi Tuna and Roma Beans

For the marinade combine the following in a small glass baking dish:

¼ cup soy sauce

1 tsp wasabi powder

3 TBS saki

3 cloves finely chopped garlic

-Put 4, 6 ounce Ahi tuna steaks (about ¾ inch thick) into the marinade and let stand 20 minutes.

-Trim the tips from 1# green or roma beans.

-Cook the beans in salted boiling water for 4 min, then drain well and set aside.

-Remove the tuna steaks from the marinade, reserving the remaining marinade.

-Put a heavy skillet over medium heat until quite hot.

-Sprinkle tuna steaks with 1 tsp sesame seeds and then sear for 2 minutes on each side (don’t over cook!).

-Transfer the tuna steaks to a plate.

-Add the green beans to the pan, along with the reserved marinade and the following:

3 TBS chopped dill, basil or cilantro

1 tsp brown sugar

-Cook the beans for 3 minutes until sauce is reduced.

-Put the beans on the plate along with the tuna, spoon the sauce over top and serve.



Roma Beans with Crunchy Peanut-Lemon Coating

From Mollie Katzen’s Vegetable Dishes I Can’t Live Without.

-Place 1 cup unsalted peanuts in a blender and grind briefly until they form a coarse meal. Set aside.

-Mince up 2 TBS fresh ginger and 3 cloves of fresh garlic.

-Zest a lemon until you have ½ tsp of lemon zest.

-Place a large deep frying pan over medium heat.

-Add 1 TBS ghee or lard and the minced ginger and sauté for a few minutes.

-Add the crushed peanuts, the lemon zest and the garlic.

-Cook over medium low heat for 8-10 minutes, stirring often until the peanuts are lightly toasted.

-Transfer to a bowl and stir in a pinch of salt.

-Tip and tail 1 pound of Roma beans then cut them into 1½ inch lengths.

-Wipe out the pan then return it to medium high heat.

-Add another TBS ghee or lard and then add the green beans.

-Stir-fry for 5 minutes, then sprinkle with ¼ tsp salt and a big pinch of red pepper flakes.

-Add the peanut mixture and 1 TBS fresh lemon juice, tossing it all together. Serve hot.


Beans with Butter and Toasted Almonds

-Tip and tail 1 pound green or Roma beans.

-Place them in boiling water and cook about 3-4 minutes (they should still be crisp when done).

-Drain and spread hot beans out on a dishtowel to dry (they’ll continue to cook and dry from the retained heat).

-Melt 1-2 TBS butter in a sauté pan.

-Add ¼ cup slivered almonds and cook for about 1 minute over medium heat.

-Add the beans and toss. Sprinkle with salt and serve warm.

Arugula & Roma Bean Salad with Walnuts

For the dressing:

-In a small bowl whisk together the following:

2 cloves of garlic put through a garlic press

¼ cup walnut or olive oil

1 TBS white wine vinegar

1/2 tsp Celtic sea salt

Freshly ground black pepper

-Hard-boil 3 eggs, then cool, peel and coarsely chop.

-In a small skillet toast ¼ cup chopped walnuts until lightly browned.

-Take the stems off of 1# of Roma beans and chop into 1½ inch segments.

-Steam the beans for 5 minutes until just tender.

-Drain then refresh the beans under cold water and drain again.

-Transfer to a large bowl and add 1 bunch of washed and dried arugula leaves and half the eggs.

-Drizzle with dressing and toss to coat.

-Top with the remaining eggs and toasted walnuts, adding some crumbled chevre style goat cheese if desired.