Roasted Tuna with Green Beans and Asian Cilantro Sauce

I’ve been splurging a little bit lately. I can blame it on stress, seasonal changes, or motherhood, but frankly, sometimes a gal just needs a new pair of boots. I wanted these boots, but found a pair I still liked at TJ Maxx for 1/3 of the price. Um, yeah, I’ll take those then, and throw in a couple sweaters and a lovely red purse – you know, since I got such a deal on the boots. It all evens out, right?


You may be thinking, ‘Beth, be sensible. Pinch those pennies! Don’t you watch the news?’ But I think of the sand-in-the-hand metaphor: the tighter you grasp, the less you actually hold. Then I think of people I know who literally think of nothing but money – and how miserable they are always focusing on what they don’t have. Then I think that I’m thinking too much and notice my baby is gnawing on a lamp cord. Few things bring a person back into the moment than seeing their six-month old chewing on electronics.

Another little treat: store-bought fish. Most people splurge on sirloin; I splurge on salmon. As you well know by now, most of our meals come from the fields and waters of ND, but every now and then I can’t resist a couple tuna steaks. Add in the fancy mushroom mix that costs twice as much as button mushrooms (but they’re so darn pretty) and the last of mom’s garden green beans and you can have a gorgeous dinner on the table in fifteen minutes -which gives you plenty of time to do some more bargain hunting.

Roasted Tuna with Green Beans and Asian Cilantro Sauce
Totally ripped from Epicurious. You must make the sauce - it brings everything together. In fact, feel free to skip the fish and veggies and just make the sauce. Pour it over your leftover chicken. You won't be sorry.

2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)
5 tablespoons vegetable oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons soy sauce, divided

2 8-ounce tuna steaks
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms

Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.

Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.