Seared Tuna with Baby Blue Potatoes & Parsnips
Chive Butter & Almond-Orange Salad
Cooking time
30 minutes
Servings
2/4
Calories
830 /serving
Talk about wow factor! Everywhere you look and everything you taste will capture your imagination. Wild-caught ruby tuna steaks rest under melting herb-spiked butter. The stunning side salad shows off Cara Cara orange with a touch of toasted almonds, while roasted blue potatoes contrast against pale parsnips.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 200g Parsnips
- 1 Shallot (or onion)
- 6g Chives (or garlic chives)
- 1 Head of Boston lettuce
- 450g Blue potatoes
- 1 Cara Cara orange
- 25g Almonds
- 30ml Red wine vinegar
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Almonds • Milk • Mustard • Sulphites • Tuna
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Medium pan (non-stick if possible)
Total Fat
39 g
Saturated Fat
10 g
Sodium
570 mg
Total Carb
78 g
Sugars
19 g
Protein
46 g
Fibre
12 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.
- Halve the potatoes (quarter if large).
- Peel and halve the parsnips lengthwise; cut crosswise into ½ inch pieces.
- 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 (roughly chop if whole) and toast, stirring often, 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; 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 before slicing.
Make the vinaigrette
- Cut off the top and bottom of the orange; 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.
