Seared Yellowfin Tuna

with Tarragon Vinaigrette and Green Beans Almondine

25 min

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Contains: Mustard, Seafood, Sulphites, and Tree Nuts.

May Contain: Egg, Milk, Peanuts, Sesame, Soy, Wheat, and Gluten.

What We'll Send

Sliced Blanched Almonds
Shallot
Lemon
White Wine Vinegar
Grainy Mustard
Garlic
Fresh Tarragon
Yellowfin Tuna
Liquid Honey
Yukon Gold Nugget Potatoes
Green Beans
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, gluten, 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.

Nutrition
Calories 765
Fat 25g
Protein 74g
Carbohydrates 58g

Cooking Directions

0

Tip: Ensure that your tuna is completely thawed before you cook. If eating this meal as leftovers, use the vinaigrette to marinate potatoes after they've cooled.

1

Cook Potatoes
- Wash and dice potatoes into 1/2 inch pieces.
- Put potatoes in a pot and with 1 1/2 liters of salted water.
- Bring to a boil and cook potatoes for 12-15 minutes, or until fork tender.
- Drain in a fine mesh sieve.
- Season to taste with salt and pepper.

2

Toast Almonds
- Place almonds in a large skillet over medium heat.
- Cook for 3-5 minutes, turning occasionally, until golden and fragrant.
- Set aside almonds in a small bowl.

3

Prepare Ingredients
- Wash tarragon, lemon, and green beans.
- Pick and chop tarragon leaves.
- Zest and cut lemon in half.
- Trim ends from green beans.
- Finely mince shallots.

4

Prepare Vinaigrette
- In a small bowl, whisk tarragon, shallots, vinegar, honey, grainy mustard, 2 tbsp. olive oil, and the following to taste: lemon zest and half of the lemon juice.

5

Cook Tuna
- Heat 1 tbsp. olive oil same skillet over medium.
- Drain tuna and pat dry with paper towel.
- Season well with salt and pepper.
- Once skillet is hot, sear tuna on each side for about 45 seconds for rare, or cook to preference.
- Remove tuna from pan immediately and let rest.

6

Prepare Green Beans
- Wipe skillet with paper towel and place back over medium high.
- Add 1 tbsp. olive oil.
- Once hot, add green beans and cook for 4-5minutes, or until tender and bright green.
- Stir in garlic, and almonds. Season to taste with salt, pepper, and remaining lemon juice.

7

Serve
- Divide potatoes and green beans onto plates.
- Slice tuna into 1/4 inch slices against the grain and arrange on plate next to vegetables.
- Drizzle vinaigrette over tuna and potatoes.
- Enjoy!

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