Haricot vert, also known as French green beans are a thinner, shorter variety of the traditional green bean. They cook in half the tine and more tender. The combination of these beans with a mediterranean combination of beans and vegetables perfectly match the tuna. You could also replace the tuna with canned light if you do not like seared tuna.
12 oz haricots verts (thin green beans – trimmed)
2tbsp olive oil
2tbsp lemon juice
2tsp minced garlic
½ tsp Dijon mustard
2 tsp honey
1/8 tsp salt and pepper
1(15 oz can) drained and rinsed chickpeas
2cups cherry tomatoes halved
2tbsp grated parmesan cheese
1 oz pitted sliced black olives
1 lb ahi or blue raw tuna
Serves 4, gluten free
1. Boil beans for 3 minutes or just until fork tender. Drain and rinse with cold water.
2. In small bowl combine oil, lemon juice, water, garlic, mustard, honey and salt and pepper. Set aside
3. On large platter add beans, chickpeas, tomatoes, cheese, olives and dressing toss well.
4. In hot skillet sprayed with vegetable oil, sear tuna just a minute or two on each side, just until outside is cooked but interior is still raw. Slice thinly and place over top salad