Rare Seared Yellowfin Tuna

with Walnut Miso Sauce & Marinated Beans Salad

Moderate | 25 min

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Contains: Fish, Sesame, Soy, Sulphites, and Walnuts.

May Contain: Egg, Gluten, Milk, Mustard, Peanuts, Shellfish, and other Tree Nuts.

What We'll Send

Anchovy Paste
Walnuts
Green Beans
Garlic
Red Onion Diced 3/8"
Mint Fresh
Yellowfin Tuna
Liquid Honey
Sherry Vinegar
Lemon
Canned Cannellini Beans
Miso Tahini Sauce
Tahini, Miso
Spice Blend
Ground Ancho Powder, Roasted Garlic Powder, Cracked Black Pepper
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 753
Fat 51g
Protein 47g
Carbohydrates 51g

Cooking Directions

1

Prepare Ingredients
- Wash green beans, lemon and mint.
- Trim ends from green beans and cut into 2 inch pieces.
- Zest lemon and cut in half.
- Pick and chop mint leaves.
- Rinse and drain cannellini beans in a fine mesh sieve.

2

Cook Green Beans
- Bring a large pot of salted water to a boil.
- Once water is boiling, add green beans to pot and cook for 1 minute.
- Drain in a fine mesh sieve and rinse thoroughly under cold water immediately.

3

Toast Walnuts
- Finely chop walnuts and transfer to a small skillet.
- Dry toast walnuts over medium heat for 5-7 minutes, or until golden and fragrant.

4

Prepare Salad
- In a large bowl, whisk together 2 tbsp. olive oil, sherry vinegar, honey, half of both the garlic and lemon juice, and lemon zest to taste.
- Finely chop red onion and add to the large bowl.
- Add in cannellini beans, green beans and mint.
- Mix well and season to taste with salt and pepper.

5

Prepare Miso Walnut Sauce
- In a small bowl, stir together miso-tahini sauce, anchovy paste, spice blend, remaining garlic with the following to taste: lemon juice and zest.
- Stir in 2 tbsp. olive oil and walnuts.

6

Sear Tuna
- Wipe out skillet from step 3 and place over high heat.
- Drain tuna and pat dry with paper towel.
- Season on both sides with salt and pepper.
- Add 1 tbsp. olive oil to skillet and sear tuna on all sides and edges for 15-20 seconds.
- Remove immediately and transfer to cutting board.

7

Serve
- Divide prepared bean salad into serving bowls.
- Slice tuna against the grain into thin slices and arrange on top of salad.
- Spoon miso walnut sauce over tuna.
- Enjoy!

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