Seared ahi tuna with crispy sesame green beans is a gourmet recipe made right at home! Silky cauliflower carrot ginger puree adds a touch of elegance with ease. Thank you Bumble Bee SuperFresh® for sponsoring this post.
Fish is king in our home! I love the ease, quick cooking times, and health benefits of eating fish. Plus I always feel good about creating seafood meals with my family. Now with the holiday season in full effect, I can’t wait to share my time-saving tips on how to make a delicious meal with little effort to impress your guests!
This seared ahi tuna with crispy sesame green beans is a beautiful dinner meant to be shared. You don’t have to spend all day cooking to make a gourmet meal. I’ll show how easy and nutritious it can be to prepare the fish and fresh ingredients!
The key ingredient that makes this dish shine is Bumble Bee SuperFresh® Ahi Tuna. I am a big sashimi fan and enjoy making a lightly seared ahi tuna version at home. However, I know that the handling and preparation can be a little bit intimidating, especially if it’s your first time making a meal with raw fish.
Bumble Bee SuperFresh® Seared Ahi Tuna is the first ever sushi quality “Thaw and serve” packaged seafood product. It stays frozen during the processing and is never fully defrosted or re-frozen during preparation, so we can guarantee our quality is on par with what you expect from fine chefs who know how to source the best product for their restaurants.
I wanted to add some Japanese inspired flavors to the accompaniments for this seared ahi tuna dish. The high-quality tuna is paired with crispy green beans and some silky carrot ginger puree and for a light, yet satisfying and healthy meal.
Crunchy green beans are a fast and flavorful side! I used haricot verts, French-style beans which are a little more slender in shape and extra crispy in texture. You can also use regular green beans which are slightly wider. You just may need an extra minute or two of cooking time. To add in some Asian flavors, the beans are sauteed with soy sauce, sesame oil, ginger, garlic and topped with sesame seeds.
How To Make Vegetable Puree
You can create the most delicious and fluffy vegetable puree with just a few simple techniques.
- Vegetables: Hearty vegetables like cauliflower, carrot, onions, beets and sweet potato provide a nice texture and can be broken down into a fine puree. Because the blender uses a very high speed and shear, starchy potatoes can get a little too gummy.
- Cooking: You want to tenderize the vegetables, so they break apart easily in the blender. I like to steam the vegetables because they don’t get as soggy, retain many its nutrients and cooks in only 10 minutes. You can boil the vegetables until tender for about 20 minutes as an alternate method.
- Equipment: I use a high-speed blender because it does an excellent job breaking down the cooked vegetables into a very superfine silky puree. The moisture retained for cooking plus a small amount of oil creates a cloud-like light and airy texture that will taste amazing with your fish.
I used a combination of cauliflower and carrots for the low carb vegetable puree. Fresh ginger, a touch of salt and olive oil add some lovely aromatics and flavor to the puree. I love how the natural orange pigments and vitamins in the carrots make the color pop!
The gorgeous tuna get placed on top of the divine carrot ginger puree. I added some shredded carrots, red cabbage, green onions and cilantro for extra crunch and vibrant color to the green beans. Totally optional, but it’s a nice extra touch to wow your guests!
When you present this seared ahi tuna to your hungry diners this holiday season, it is sure to be a memorable meal that will be devoured in an instant! It’s never been this simple to impress in the kitchen without all of the stress. Go ahead and take a bow, you deserve it!
How will you pair Bumble Bee SuperFresh® Ahi Tuna into your cooking adventures? It’s a delicious treat with a side of soy sauce and wasabi, in a classic Nicoise Salad or served alongside your favorite seafood accompaniments. I would love to hear your recipe combinations in the comments section!
You can purchase Bumble Bee SuperFresh® products at Amazon Fresh.
How To Prepare Frozen Ahi Tuna
When consuming raw fish, food safety is critical! It’s best to look for “sushi quality” or “sushi grade” when purchasing from the market. Some markets will have that indication on the package, but don’t be afraid to ask. Searing the surface of the ahi tuna steaks on each side help to reduce the risk of microbial contamination. When preparing frozen ahi tuna, remove the fish from any vacuum packaging. Always thaw the fish in the refrigerator, so it defrosts but does not reach the temperature danger zone. Serve and consume the same day and do not re-freeze the fish. (Source: FDA.gov)
Seared ahi tuna with crispy sesame green beans is a gourmet recipe made right at home! Silky cauliflower carrot ginger puree adds a touch of elegance with ease.
- 6 ounces seared ahi tuna , (Bumble Bee SuperFresh®)
- 2 1/2 cups cauliflower florets
- 1 1/2 cups carrots , (1-inch pieces)
- 1 clove garlic , sliced
- 1/2 teaspoon minced ginger
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 8 ounces green beans , or haricot verts
- 1/2 teaspoon Sesame oil
- 1/2 teaspoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon water
- 1 teaspoon soy sauce , low sodium
- 1/4 teaspoon sesame seeds
- 1/4 cup grated carrots , (optional)
- 1/4 cup red cabbage , thinly sliced (optional)
- 2 tablespoon cilantro leaves , (optional)
- 1 tablespoon green onions , thinly sliced (optional)
- Remove Bumble Bee SuperFresh® Seared Ahi Tuna from vacuum pack and place in refrigerator to thaw, covered with plastic wrap. Allow to thaw for approximately 3 hours.
- In a medium sized pot with about 1-inch of water in the bottom and fitted with a steamer, cover and heat over medium-high until steam forms. Add cauliflower, carrots, garlic and ginger. Steam for about 10 minutes or until vegetables are fork tender.
- Transfer steamed vegetables to a blender. Add olive oil and salt. Blend on medium lower speed for about 30 seconds, until the vegetables are broken down. Increase speed to high and puree for 30 seconds, until a smooth and creamy puree forms. Use the blender stick to help push the vegetables down, or stop and scrape the blender as needed. Taste puree and season with more salt and pepper as desired. Keep covered and set aside.
- Heat a medium sized pan fitted with a lid over medium-low heat (do not cover yet). Add sesame oil and olive oil to the pan, and heat until oil is warmed but not smoking. Add garlic and ginger, saute for 30 seconds, continuously stirring until fragrant. Add green beans and increase heat to medium, saute for 1 minute. Add one tablespoon water and one teaspoon soy sauce, stir to combine. Cover and allow to cook for 2 minutes. Stir and cover, cook another 1 to 2 minutes, or until beans are crispy and tender. Turn off heat. Season with salt and pepper as needed. Sprinkle beans with sesame seeds. If adding carrots, cabbage, cilantro and green onion, add and combine right before serving.
- Remove tuna from the refrigerator. Divide cauliflower carrot puree evenly among two bowls. Layer tuna on top of the puree. Add sesame green beans to each bowl. Enjoy!
Optional Green Bean Ingredients: 1/4 cup grated carrots, 1/4 cup thinly sliced red cabbage, two tablespoons cilantro leaves, one tablespoon green onions. Toss all ingredients with cooked green beans right before serving.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.