Meal Kit
Culinary Collection
Ahi Tuna au Poivre
with creamed spinach and roasted fingerling potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Tuna), Milk
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Under %{max_calories} calories
Chef
Sarah Thomsen
Pepper. It's old. (Peppercorns were found stuffed in the nostrils of the mummified Ramesses II of Egypt; that's one way to deal with allergies!) It's common. (It's considered one of the most ubiquitous spices in the world, along with salt.) It'll make you sneeze. (Achoo!) And it adds its tremendous flavor to this meaty tuna, mixed with sweet sherry wine and rich butter. All respect to the mighty black pepper. Tip: You don't need Paul Sorvino wielding a razor blade to get super thin slices of garlic. (That's from Goodfellas, for all you non-movie fans.) Just be sure to tuck the fingertips of your garlic-holding hand for safety, and use your knuckle as your guide.
In Your Box (serves 2)
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10 oz. Ahi Tuna Steaks
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4 fl. oz. Cream Sauce Base
- 8 oz. Fingerling Potatoes
- 5 oz. Baby Spinach
- 2 oz. Dark Brown Sherry Cooking Wine
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½ oz. Grated Parmesan
- 2 tsp. Mirepoix Broth Concentrate
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⅓ oz. Butter
- 2 Garlic Cloves
- ½ tsp. Coarse Black Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories490
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Carbohydrates27g
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Net Carbs22g
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Fat21g
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Protein43g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as tuna in Step 4, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using chicken breasts, follow same instructions as tuna in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Halve potatoes lengthwise.
Thinly slice garlic.Pat tuna dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes.While potatoes roast, make creamed spinach. -
3 Make the Creamed Spinach
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add garlic, spinach, and a pinch of salt to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.Add cream sauce and bring to a simmer.Once simmering, stir occasionally until thickened, 2-3 minutes.Stir in cheese until combined. Remove from burner. Cover and set aside. -
4 Cook the Tuna
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add tuna to hot pan and cook until tuna reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.Remove from burner. Transfer tuna to a plate and tent with foil. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook tuna to medium heat. Add sherry wine and coarse black pepper to hot pan. Bring to a boil.
Once boiling, cook until liquid is reduced by half, 2-3 minutes.Stir in mirepoix base until combined. Remove from burner. Stir in butter.Plate dish as pictured on front of card, topping tuna with sauce. Bon appétit!
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