Spice-Crusted Tuna Steaks with Charred Scallion Sauce
Chili-Mint Sautéed Zucchini & Fresh Ramen Noodles
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Get set to turn some heads with this stunner of a supper. Slice up our wild-caught tuna steaks to reveal that eye-catching and oh-so-tender pink interior. Dusted with a hot blend of nori and lemongrass, these chubby cuts take only minutes to sear to perfection. Pan-charred scallions give the sauce incredible oomph, melding with the tastes of lime, ponzu and sesame. With a hit of sambal oelek and fresh mint, the sautéed zucchini side is hot to trot, while gently sauced ramen noodles are a grounding force on each plate.
We will send you:
- 2 Wild-caught tuna steaks
- 1 Bunch of mint
- 2 Scallions
- 1 Lime
- 2 Zucchini
- 60ml Ponzu lime sauce
- 30ml Mirin
- 15ml Sambal oelek
- 30ml Toasted sesame oil
- 225g Fresh ramen noodles
- 20g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Tuna, Sesame, Soy, Sulphites, Wheat, Bonito
You will need:
Medium pot
Large pan
Medium pan (non-stick if possible)
Zester
Strainer
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
5 g
Sodium
1840 mg
Total Carb
90 g
Sugars
6 g
Protein
50 g
Fibre
11 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Medium-dice the zucchini. Zest and juice the lime. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pick the mint leaves off the stems; roughly chop the leaves.
Char the scallions
In a large pan, heat 1 tbsp oil (double for 4 portions) on medium-high. Sauté the white bottoms of the scallions and ½ the green tops of the scallions, 2 to 3 min., until charred; season with S&P. Transfer to a small bowl and reserve the pan.
Sauté the zucchini
In the same pan, heat a drizzle of oil on medium-high. Sauté the zucchini, 4 to 6 min., until golden brown and softened. Add the sambal oelek (start with ½), ¼ of the spices and S&P; stir well. Off the heat, add ⅔ of the mint; stir well.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Drain and return to the pot. Add ½ the sesame oil, ½ the lime juice, the remaining green tops of the scallions and S&P; toss well. Keep warm.
Cook the tuna
Meanwhile, in a medium pan (non-stick, if possible), heat a drizzle of oil on medium-high. Pat the tuna* dry with paper towel; season with ¾ of the remaining spices and S&P. Cook, 1 to 2 min. per side for medium-rare, or until cooked as desired.
Make the sauce & serve
To the bowl of scallions, add the ponzu, mirin, lime zest, and remaining sesame oil, lime juice and spices; stir well. Divide the noodles and zucchini between your plates. Top with the tuna (slice beforehand if desired) and spoon the sauce over. Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
