L’Artisan: Spicy Sambal-Brushed Tuna
Midnight Rice, Peanutty Salad & Roasted Kohlrabi
Cooking time
35 minutes
Servings
2/4
Calories
830 /serving
Paint the town red! These luscious tuna steaks get dressed for a fancy night out with a brushing of sambal oelek. The hot and spicy Indonesian-style chili paste, combined with freshly squeezed lime and a drizzle of honey, gives the seared fish a gorgeous glaze. It’s all the more spectacular staged against the deep purple hue of midnight rice, flanked by cubes of kohlrabi roasted in a fragrant seaweed and lemongrass spice blend. Crumble peanuts over a sharp green side salad for extra crunch.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 60g Baby watercress
- 3 Scallions
- 2 Cucumbers
- 1 Lime
- 1 Kohlrabi
- 15ml Sambal oelek
- 25g Chopped peanuts
- 160g Purple rice
- 14g Honey
- 5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Tuna, Peanuts, Sulphites
You will need:
Medium pot
Medium pan (non-stick if possible)
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
35 g
Saturated Fat
4 g
Sodium
360 mg
Total Carb
85 g
Sugars
11 g
Protein
48 g
Fibre
11 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 26 to 30 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the kohlrabi
Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops. Peel and small-dice the kohlrabi. On a lined sheet pan, toss the kohlrabi with a drizzle of oil, ½ the spices and S&P. Roast, stirring and adding the white bottoms of the scallions halfway, 18 to 22 min., until browned and tender.
Make the sauce
Meanwhile, juice the lime. In a small bowl, combine the sambal oelek (add ½ for medium spicy), ½ the lime juice and ½ the honey.
Make the salad
Halve the cucumbers lengthwise; thinly slice crosswise on an angle. In a large bowl, combine the remaining lime juice and honey, 3 tbsp oil (double for 4 portions) and S&P. Add the cucumbers, watercress and peanuts; toss well.
Cook & glaze the tuna
Pat the tuna dry with paper towel; season with the remaining spices and S&P. In a medium pan (non-stick if possible), 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. Brush with the sauce.
Plate your dish
Divide the rice between your plates. Top with the kohlrabi and tuna (slice beforehand if desired). Garnish with the green tops of the scallions. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
