Tuna Steak & Sauteed Garlic-Herb Green Beans

Two of our staples when it comes to menu planning is tuna steak with a lemon aioli sauce and sautéed garlic-herb green beans. They make a great pair for a meal.  I usually add some carrots as well as a second veggie.

green beans tuna steak

I believe the tuna steak recipe came from Southern Living, but as always I can’t swear to it and I’ve changed up the original recipe I found.

Tuna Steak and Lemon Aioli Sauce….

What ya need for the tuna steak:

  • 6 oz. cornbread mix
  • 2/3 cup milk
  • 2 tbsp. mayo
  • 1/2 a green bell pepper, chopped
  • 2 large eggs, lightly beaten
  • 2 tbsp. chopped parsley
  • 1 tsp Worcestershire sauce
  • 2 cans – water packed tuna, drained
  • 3 tbsp. butter
  • 3 tbsp. olive oil

What ya need for the lemon aioli sauce:

  • 3/4 cup mayo
  • 2 garlic cloves, minced
  • 1 tbsp. lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper

What ya do:

  • First start baking your cornbread by mixing your cornbread mix and milk.  Put this in a lightly greased 9×9 pan and bake at 425 for 15 minutes. (Once cornbread is done let it cool for a couple minutes.)
  • While cornbread is baking mix your lemon aioli sauce ingredients together and chill in fridge until the tuna steaks are done and ready to eat.
  • For the tuna steak, stir together in a medium bowl: mayo, bell pepper, eggs, parsley, Worcestershire sauce, and tuna.  Set aside.
  • Crumble cornbread. I typically stick the cornbread in a food processor to break up real good.
  • Add crumbled cornbread to tuna mix and stir real good.
  • Once mixed, form patties as big or small as you like. I typically get 4 tuna patties about 3-4 inches in diameter and about an inch thick.
  • Heat oil and butter in skillet or pan.
  • Once oil and butter is heated, add tuna steaks. Cook on each side for about 3-4 minutes or until golden brown.
  • Place a paper towel on a plate.
  • Once tuna steaks are cooked place them on the paper towel to drain some of the oil.
  • Then they’re ready to eat. Be sure to dip your tuna steak in the lemon aioli sauce.  They are divine!!

Sautéed Garlic-Herb Green Beans…

What ya need for the green beans:

  • 1 pound fresh green beans
  • 2 tbsp. Land O’Lakes garlic-herb butter*
  • 1 tbsp. olive oil
  • 2 medium to large shallots – chopped

What ya do:

  • Cut or snap ends of green beans off.
  • Add green beans to boiling water for 1-2 minutes max.
  • Immediately drain them and run cold water over them to stop the cooking process.
  • Add butter and olive oil to skillet or pan.
  • Once heated, add chopped shallots. Sauté for about 5 minutes.
  • Add green beans to skillet or pan and toss for about 5-7 minutes.
  • Enjoy!!

*You can also just use regular butter in place of garlic-herb butter and add some garlic powder or other seasoning.  The garlic herb butter from Land O’Lakes is the best in our opinion though.

Happy Eating!!!



Beef and Romaine Stir-Fry

While this recipe is not the healthiest (due to cornstarch, sugar and soy sauce) it is easy and very tasty. I’ve had this recipe forever and I think I got it from Paula Deen’s magazine, but couldn’t swear to it.  I have made my own changes that I prefer over the exact recipe I found long ago.

Beef Stir Fry

What ya need:

  • 1 pound – flank steak (cut in strips) or to make it easier just buy pre-cut stir fry beef
  • 2 tbsp – cornstarch
  • 1 tsp – salt
  • 1 tsp – pepper
  • 2 tbsp – olive oil or vegetable oil
  • 2 tbsp – minced garlic
  • ¼ cup – water
  • 3 tbsp – low sodium soy sauce
  • 1 tsp – sugar
  • 1 tbsp – sherry
  • 2 red bell peppers – cut in slices
  • 1 package of romaine lettuce (or you can use broccoli)
  • Brown rice

What ya do:

  • In a medium bowl, combine beef, cornstarch, salt and pepper. Stir well.
  • In a large skillet or wok, heat oil over medium heat. Once heated, add beef mixture and garlic.  Cook till meat is no longer pink.
  • While beef and garlic mixture is cooking combine water, soy sauce, sugar and sherry in a small bowl.
  • Once beef is cooked through add sauce mixture and cook for about 2 minutes until sauce thickens just slightly.
  • Add bell peppers and romaine lettuce.
    • I use bagged romaine because its faster. I pick out real white pieces or pieces with the core/stem thingy’s.
    • You could also use broccoli in place of the lettuce.
  • Mix together until lettuce is wilted (it will wilt like spinach does).
  • Serve over brown rice.