Panko-Crusted Tuna with Crisp Yellow Wax Bean Salad
Pineapple Chili Mayo & Cilantro Rice
Cooking time
25 minutes
Servings
2/4
Calories
1130 /serving
It’s all about the upper crust. These stunning supper plates are focused on ruby-red tuna steaks finished with gourmet touches left, right and centre. You’ll encrust the top surface of the fish with sesame spices and panko crumbs, and then pan-sear it until tender, crisped and golden. Serve the tuna in mouth-melting slices, accompanied by a full-bodied mayo spiked with pineapple chili sauce. Complete each portion with an innovative salad of cucumber ribbons and blanched yellow wax beans, alongside pretty cilantro-speckled jasmine rice.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 300g Yellow wax beans
- 1 Bunch of cilantro
- 2 Cucumbers
- 120ml Mayonnaise
- 45ml Sesame Sunshine vinaigrette
- 20g Panko
- 160g Jasmine rice
- 45ml Pineapple chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Tuna, Sesame, Soy, Wheat
You will need:
2 Medium pots
Medium pan (non-stick if possible)
Strainer
Peeler
Oil
Salt & pepper (S&P)
Total Fat
66 g
Saturated Fat
6 g
Sodium
1010 mg
Total Carb
90 g
Sugars
10 g
Protein
46 g
Fibre
6 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 and keep warm.
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 with paper towel.
Prepare & cook the tuna
Pat the tuna dry with paper towel; 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 and keep warm.
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.
