On Tuesdays we enjoy eating lighter meals, fish in particular. This recipe that serves two is great for an easygoing Summer evening, it cooks in no time at all. Brought to you by my friends @spicetribe, using their Kissed by Binchotan Japanese Chile Blend that adds great depth of flavor. Their spices are super fresh, fair-trade and absolutely delicious. Enjoy!

Serving Size: 1-2

Ingredients

• 1.8 ounce ahi tuna steak
• 1 tablespoon white (dashi) miso paste
• 1 1/2 teaspoons Kissed by Binchotan Japanese Chile Blend
• 1/4 cup sesame seeds
• 1-2 tablespoons olive oil
• 2 large green onion stalks
• 1 lb fine green beans, blanched
• 1-2 tablespoons rice wine vinegar
• 1 teaspoon sugar or sweetener of your choice(optional)
• Sacred Valley Pink Peruvian Salt to taste
• Late Harvest Black Peppercorns to taste 

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Directions

1. Combine 1/2 teaspoon kissed by binchotan with the miso paste and coat tuna on both sides.
2. Pat tuna onto a plate containing the sesame seeds until covered on both sides.
3. Heat olive oil in a skillet over medium-high, sear tuna and whole scallions for 1 1/2 minutes per side until tuna is just cooked around the edges but blush pink in the middle.
4. Remove tuna from skillet and allow to rest before slicing. (The green onions should have some charring for good flavor.)
5. Coursely chop them and toss in a bowl with rice wine vinegar, then season to taste and set aside.
6. You could add an optional teaspoon of sugar here to balance the flavors, or if following a keto diet use monkfruit sweetener but I like the acidity.
7. Add green beans and remaining binchotan spice to the same skillet and sauté for 3-4 minutes, tossing gently.
8. Place green beans on a platter, followed by green onions then top with sliced tuna.
9. Season to taste and serve.(Not a bad idea to combine some soy sauce and wasabi to serve alongside as well)