Shona delights tastebuds with this perfectly balanced meal
Bessie is supported by many people including the founders' moms! Shona combined two recipes to come up with the perfect meal for a date night or for a family dinner.
Though the recipe looks lengthy you can get through it quickly—especially if you get your family members involved!
Seared Ahi-Tuna with Crispy Sesame Beans
- 2 Ahi tuna steaks from Bessie
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon canola oil or olive oil
- green onions, toasted sesame seeds, and lime wedges for serving (optional)
- 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)
- Medium pot
- Medium skillet
- Receive your Bessie Box delivery
- Defrost your tuna steaks outside of the packaging.
- Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
- Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator.
- Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on high until very hot. Give it 3-5 minutes to get hot. Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 2 minutes on each side for medium rare (1.5 minutes on each side for rare; 3 on each side for medium).
- Remove to a cutting board and allow to rest for at least 3 minutes. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.
Cauliflower Carrot Ginger Puree
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.
Sesame Green Beans
- 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.
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