Rare Seared Yellowfin Tuna

with Stewed White Beans, Sicilian Olives & Spinach

Easy | 25 min

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Contains: Fish, Mustard, and Sulphites.

May Contain: Egg, Gluten, Milk, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Sicilian Mixed Olives
Red Pepper Flakes
Fresh Thyme
Onion Diced 1/4"
Yellowfin Tuna
Canned Cannellini Beans
Organic Vegetable Stock Cube
Grainy Mustard
White Cooking Wine
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 601
Fat 38g
Protein 40g
Carbohydrates 42g

Cooking Directions


Prepare Ingredients
- Wash thyme, lemon and spinach.
- Pick and chop thyme leaves.
- Zest lemon and cut in half.
- Roughly chop spinach leaves.
- Roughly chop olives.
- Rinse and drain white beans in a fine mesh sieve.


Cook White Beans
- Heat 2 tbsp. olive oil in a large saucepan over medium.
- Once hot, add onion and cook for 2–3 minutes, until tender and starting to turn golden.
- Stir in beans, garlic, thyme, mustard, olives and white cooking wine.
- Add 1/2 cup water and crumble in vegetable stock cube.
- Season to taste with lemon zest, salt and pepper.
- Cook for 5–7 minutes, until mixture is creamy.


Cook Tuna
- When beans are just about ready, heat a skillet over high.
- Drain tuna and pat dry with paper towel. Season both sides with salt and pepper.
- Add 1 tbsp. olive oil to skillet and carefully place tuna in skillet.
- Sear for 30–45 seconds per side. Remove from skillet and set aside to rest.


Cook Spinach
- Stir spinach into beans and cook for 1–2 minutes, until spinach is tender and bright green.
- Season to taste with each of the following: salt, pepper, red pepper flakes and half of the lemon juice.


- Slice tuna against the grain into 1/2 inch slices.
- Portion beans onto serving plates. Top with tuna.
- Squeeze remaining lemon juice over everything to taste.
- Enjoy!

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