Best 8 Seared Ahi Over Asian Green Beans And Carrots Recipes

HONEY-GLAZED CARROTS AND GREEN BEANS

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

SEARED AHI OVER ASIAN GREEN BEANS AND CARROTS

Steps:

• 1. To start, rinse and peel the carrots and trim the ends off the green beans. Then with the same peeler, continue to peel the carrot while rotating to create noodle looking carrot strings. --You won't use the whole carrot, just peel until it gets too small to make nice looking strings.
• 2. In a large saute pan, heat the butter and garlic on medium/high until it sizzles, then add the vegetables an- toss with tongs and cover.
• 3. After about 2 minutes, add about 5-10 grinds of fresh black pepper and a pinch of crushed pepper flakes and return the cover.
• 4. While waiting on the veggies, coat the Ahi steaks in sesame seeds and some pepper. Also heat a skillet to medium/high
• 5. After a few minutes more have gone by, add the teriyaki sauce and honey into the pan, toss and lower heat to medium.
• 6. Note: Depending on how crunchy you like your veggies, this side could be done right now. If you like them a little more soft then just cover for an additional 5-8 minutes on medium/low.
• 7. Place the Ahi steaks in the hot hot skillet and sear top and bottom for about 45 seconds to a minute. If the fish is very thick I like to sear the sides too.
• 8. With a very sharp knife, slice the Ahi to about 1/4 inch pieces and lay on top of the veggies to plate. Dish should be eaten right away

ASIAN-STYLE GREEN BEANS

Steps:

• In a large skillet, heat oil over medium-high heat. Add green beans; cook and stir until heated through. Add garlic; cook 1 minute longer. Stir in soy sauce and sugar until sugar is dissolved. If desired, sprinkle with sesame seeds.

GLAZED CARROTS AND GREEN BEANS

Steps:

• In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry. , Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.

SEARED AHI TUNA WITH ASIAN SLAW

Steps:

• In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
• In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown. Using a slotted spoon, transfer the strips to a paper towel to drain. Set aside.
• For the dressing:
• In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
• For the Tuna:
• Coat the tuna with the oil and season with the salt and pepper. On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess.
• Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side. Remove the fish from the pan and let rest for several minutes before slicing. The tuna will be medium-rare.
• Toss the vegetables with half of the dressing and mix well. Add half of the wonton strips and gently combine. Mound the slaw onto a platter or indivisual plates. Place the sliced tuna on top of the salad and drizzle the remaining dressing on top. Garnish with the remaining wonton strips.

GINGER, CARROT AND SESAME GREEN BEANS

Steps:

• Heat a wok over high heat, and then add the vegetable oil. Add the ginger and cook for 30 seconds. Add the carrots and green beans and stir-fry for 2 minutes (adding a splash of water if necessary to facilitate cooking). Season the vegetables with the light soy, rice vinegar and a drizzle of toasted sesame oil. Garnish with a sprinkling of the toasted white and black sesame seeds.

ASIAN-FLAVORED SEARED TUNA WITH GREEN BEANS

Steps:

• Mix soy sauce, wasabi powder and garlic powder in 8x8x2-inch glass dish. Add tuna; turn several times to coat with marinade. Let stand 15 minutes.
• Meanwhile, cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well.
• Heat sesame oil in heavy large skillet over medium-high heat. Remove tuna from marinade; reserve marinade. Sprinkle tuna on all sides with pepper. Add tuna to skillet and cook until just opaque in center, about 3 minutes per side. Transfer tuna to plates. Add green beans, sugar and reserved marinade to skillet. Cook until sauce is reduced enough to coat beans, stirring occasionally, about 4 minutes. Using tongs, place beans alongside tuna and serve.

SPICY SESAME NOODLE, GREEN BEAN, AND CARROT SALAD

Steps:

• Stir first 8 ingredients in medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors.
• Cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels.
• Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring often, about 2 minutes. Drain. Rinse pasta under cold water. Drain well.
• Combine green beans, pasta, carrots, green onions and dressing in large bowl. Toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)