Ingredients
 

seared tuna

1.5 lbs. Yellowfin tuna (sushi quality, trimmed of all skin and dark meat)
1 Tbl. Minced fresh ginger
1 Tbl. Cracked black peppercorns
1 cup Instant potato flakes
1 Tbl. Olive oil
to taste Salt

green beans
 
1 lb. Green beans, blanched
2 cup Spinach leaves, washed
10 cloves Fresh garlic, peeled and minced finely
1/4 cup Dried shrimp, minced finely
1 Tbl. Jalapeno pepper, seeds removed and minced finely (about 1 pepper)
2 Tbls. Peanut oil
to taste Salt and pepper

garlic chips

1/2 bulb Elephant garlic
2 cups Peanut oil
to taste Salt and pepper

Preperation

-beans
Heat a saute pan over high heat and add the peanut oil. Add the beans and cook over high heat until the beans become sift and begin to wrinkle. Add the dried shrimp, garlic and jalapeno. Cook until the garlic begins to brown then add the spinach. Continue to cook until the spinach becomes soft and dry. Season to taste with salt. Reserve.

-garlic chips
Peel the cloves of elephant garlic and blanch them in boiling water for about 2 minutes. Remove, cool and slice them very thinly. Heat the oil to about 350 F. and fry the garlic until golden brown and crispy. Remove to a paper towel to drain and season with salt and pepper.

-tuna
Cut the tuna into four thick steaks. Brush them lightly with olive oil then season them with salt. Combine the ginger, pepper and potato flakes and mix well. Roll the tuna steaks in the ginger mixture. Heat a suitable saute pan over high heat and add the olive oil. Place the tuna steaks in to the pan and cook for 30 seconds on each side then remove to a cutting board. Spoon one quarter of the beans into the center of each plate. Slice each tuna steak into four slices and arrange around the beans. garnish with the garlic chips. Serve with soy sauce and wedges of fresh lime.