Trim ends off green beans.

Mince garlic.

Mince white portions of green onions. Optional: Trim and cut 2" pieces from green portions of green onions. Slice pieces into very thin strips and cover with cold water in a mixing bowl to "curl” into a garnish.

Pat tuna steaks dry, and season with 1/4 tsp. salt and a pinch of pepper.

In another mixing bowl, combine half the ginger, half the garlic (to taste) (reserve remaining of both for green beans) sesame oil (to taste), teriyaki glaze, white portions of green onions, and 2 Tbsp. water. Sauce will have a thin consistency.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until beans are bright green and beginning to char, 3-5 minutes.

Stir in remaining ginger and remaining garlic. Cook until aromatic and beans are tender but still crisp, 1-2 minutes.

If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.

Remove from burner.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add tuna to hot pan.

Cook until tuna reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

Plate dish as pictured on front of card, topping tuna with sauce and green onion curls. Bon appétit!