L’Artisan: Seared Tuna Steaks with Watermelon Radish Salsa
Olive Potatoes, Green Beans & Tarragon Aioli
Cooking time
30 minutes
Servings
2/4
Calories
910 /serving
Hefty, hearty and ruby red, our wild-caught tuna is a fish of truly steak-like proportions. It performs to its meaty best when pan-seared and met with substantial sides: olive-studded mashed potatoes set a Mediterranean mood, sautéed green beans bring crisp freshness and tarragon aioli adds luxury. With its matching pink colour (pure eye candy!), the lemon-laced salsa of watermelon radish and tomato is sure to put anyone at the table in a sunny frame of mind.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 450g Baby potatoes
- 300g Green beans
- 1 Bunch of parsley
- 1 Lemon
- 1 Tomato
- 1 Bunch of tarragon
- 1 Watermelon radish
- 60ml Mayonnaise
- 30g Olives
- 12g Mustard Citron spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, garlic)
Contains: Eggs, Tuna, Mustard
You will need:
Medium pot
Medium pan (non-stick if possible)
Strainer
Peeler
Oil
Salt & pepper (S&P)
Total Fat
57 g
Saturated Fat
6 g
Sodium
1130 mg
Total Carb
61 g
Sugars
14 g
Protein
45 g
Fibre
13 g
Preparation
Boil the potatoes
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 18 min., until very tender. Reserving ¼ cup cooking water (double for 4 portions), drain and return to the pot. Keep warm.
Mise en place
Meanwhile, small-dice the tomato. Peel and small-dice the watermelon radish. Roughly chop the olives. Juice the lemon. Pick the parsley and tarragon leaves off the stems; finely chop the leaves keeping them separate. In a small bowl, make the tarragon aioli by combining the mayo, tarragon, ¼ of the lemon juice, ⅓ of the spices and S&P.
Make the salsa
In a medium bowl, combine the watermelon radish, tomato, remaining lemon juice, ½ the parsley, 2 tbsp oil (double for 4 portions) and a big pinch of S&P.
Sauté the green beans
Remove the stem ends of the green beans. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the green beans and sauté, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), ½ the remaining spices and S&P. Sauté, 1 to 2 min., until crisp-tender. Transfer to a plate. Wipe out and reserve the pan.
Cook the tuna
Pat the tuna dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the tuna* and cook, 1 to 2 min. per side for medium-rare, or until cooked as desired. Transfer to a cutting board and thinly slice against the grain.
Make the mash & serve
Mash the potatoes, gradually adding the reserved cooking water until you achieve your desired consistency. Add the olives, 1 tbsp oil (double for 4 portions), the remaining parsley and S&P; stir well. Divide the mash and green beans between your plates. Top with the tuna and salsa. Serve the tarragon aioli on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
