L’Artisan: Seared Tuna with Blue Potatoes & Parsnips
Chive Butter & Toasted Almond-Orange Salad
Cooking time
30 minutes
Servings
2/4
Calories
800 /serving
Talk about wow factor! Everywhere you look and everything you taste on these bold plates will capture your imagination. Those meaty tuna steaks, pan-seared to golden brown on the outside, rest under a melting layer of butter spiked with chives and shallot. The side salad is a stunner, showing off juicy Cara Cara orange sections over soft-leaf lettuce with a touch of toasted almonds for crunch. Even the roasted veggies are playful, setting off blue potatoes against pale parsnips for colour contrast.
We will send you:
- 2 Wild-caught tuna steaks
- 450g Blue potatoes
- 1 Shallot (or onion)
- 1 Bunch of chives (or garlic chives)
- 200g Parsnips
- 1 Head of Boston lettuce
- 1 Cara Cara orange
- 30ml Apple cider vinegar
- 25g Almonds
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Tuna, Milk, Mustard, Sulphites
You will need:
Medium pan (non-stick if possible)
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
10 g
Sodium
570 mg
Total Carb
75 g
Sugars
15 g
Protein
46 g
Fibre
11 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Medium-dice the potatoes. Peel and halve the parsnips lengthwise; thinly slice crosswise. On a lined sheet pan, toss the potatoes and parsnips with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Toast the almonds
Meanwhile, heat a medium, dry pan (non-stick if possible) on medium. Add the almonds and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Make the chive butter
Halve, peel and mince the shallot. Thinly slice the chives. To the bowl of softened butter, add the chives, ½ the shallot and S&P; stir well.
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 let rest for 5 min. before slicing against the grain.
Make the vinaigrette
Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Cut between the membranes to separate the segments. In a large bowl, squeeze the juice from the remaining membranes and add the segments. Add the vinegar, remaining shallot, 2 tbsp oil (double for 4 portions) and S&P; stir well.
Make the salad & serve
Separate the lettuce leaves; tear the leaves. Add to the bowl of vinaigrette; toss well. Divide the vegetables, tuna and salad between your plates. Top the tuna with the chive butter. Garnish the salad with the almonds. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
