Panko-Crusted Tuna
with Wax Bean Salad & Pineapple Chili Mayo
Cooking time
25 minutes
Servings
2/4
Calories
1190 /serving
It’s all about the upper crust. These ruby-red tuna steaks are encrusted with sesame spices and panko, and pan-seared until crisped. They're accompanied by spiked mayo and an innovative salad of cucumber ribbons and blanched yellow wax beans, alongside cilantro-speckled jasmine rice.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 14g Cilantro
- 300g Yellow wax beans
- 2 Cucumbers
- 20g Panko
- 45ml Pineapple chili sauce
- 160g Jasmine rice
- 45ml Sesame Sunshine vinaigrette
- 120ml Mayonnaise
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Sesame • Soy • Tuna • Wheat
You will need:
Oil
Peeler
Salt & pepper (S&P)
Strainer
Medium pan (non-stick if possible)
2 Medium pots
Total Fat
68 g
Saturated Fat
6 g
Sodium
1120 mg
Total Carb
99 g
Sugars
17 g
Protein
47 g
Fibre
7 g
Preparation
Cook the rice
- Bring a medium pot of salted water to a boil.
- In a second 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, 14 to 16 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.
Blanch the wax beans
- Meanwhile, remove the stem ends of the wax beans; halve crosswise on an angle.
- Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Drain and transfer to a bowl of ice water.
- Once cool, drain and pat dry.
Prepare & cook the tuna
- Pat the tuna dry; season with ½ the spices and S&P.
- Place ⅓ of the mayo in a shallow bowl.
- Place the panko on a plate.
- Working one at a time, coat one side of the tuna in the mayo (shaking off any excess), then in the panko (pressing to adhere).
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the tuna*, panko-sides down, and cook, 1 to 2 min. per side for medium-rare, or until cooked as desired.
- Transfer to a cutting board.
Make the pineapple chili mayo
- In a small bowl, combine the pineapple chili sauce, and remaining mayo and spices.
Make the salad
- Using your peeler, peel the cucumbers into ribbons (or thinly slice crosswise).
- Roughly chop the cilantro leaves and stems.
- In a large bowl, combine the wax beans, cucumbers, vinaigrette, ½ the cilantro and S&P.
Finish & serve
- To the pot of rice, add the remaining cilantro and S&P; stir well.
- Divide the rice, tuna (slice beforehand if desired) and salad between your plates.
- Serve the pineapple chili mayo on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
