Seared Wild-Caught Tuna Steaks
with White Bean, Fennel & Grape Salad
Cooking time
25 minutes
Servings
2/4
Calories
800 /serving
Surprising with every bite. We cook our tuna steaks rare, to showcase that stunning pink hue. Elegant stems of deep green broccolini bring more colour to the plate, while a warm and lemony bean salad brings creativity with a mingle of crisp fennel, grapes and toasted walnuts.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 1 Bunch of broccolini
- 6g Chives (or garlic chives)
- 1 Lemon
- 1 Fennel bulb
- 100g Grapes
- 540ml White kidney beans (canned)
- 7g Honey
- 25g Chopped walnuts
Contains: Tuna • Walnuts
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Whisk
Total Fat
33 g
Saturated Fat
4 g
Sodium
900 mg
Total Carb
75 g
Sugars
24 g
Protein
56 g
Fibre
29 g
Preparation
Roast the broccolini
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the broccolini with a drizzle of oil and S&P.
- Roast, flipping halfway, 14 to 18 min., until tender.
Mise en place
- Meanwhile, thinly slice the chives.
- Juice the lemon.
- Halve and core the fennel bulb lengthwise; thinly slice crosswise.
- Drain and rinse the kidney beans.
- Pick the grapes off the stems.
Toast the walnuts & warm the beans
- Heat a large, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Add the kidney beans, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until the beans are warmed through.
- Transfer to a bowl and reserve the pan.
Make the salad
- In medium bowl, whisk the lemon juice, honey, 3 tbsp oil (double for 4 portions) and S&P.
- Add the fennel, kidney beans, walnuts, grapes and chives; toss well.
Cook the tuna
- Pat the tuna dry; season with 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.
Plate your dish
- Divide the broccolini, tuna and salad between your plates. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
