Name: Seared Tuna with Green Beans, Lemon and Wasabi
Yield: Serves 4
Ingredients: 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 parts), sliced thin on the diagonal; 3 tablespoons black sesame seeds

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Seared Tuna with Green Beans, Lemon and WasabiCookbook cover image courtesy of Random House

This dish isn't a makeover, per se. But there are so many beloved— and believe it or not, unhealthy—seared tuna dishes out there in the restaurant world that I thought I should offer at least one healthy version. The tuna is never the problem. Tuna is rich in nutrients, low in fat, delicious, and just a good bet all around. It's the stuff that's put on top that's the problem—anything from seared foie gras to deep-fried tempura crispies. Sure, it tastes great, but those additions turn a healthful dish into an artery-clogging one.

Recipe notes

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