All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Miso is earthy as ginger is pungent, but together they make a sauce that brings out the most meaty, delicious elements of this tuna. Crunchy snow peas boost the slaw to new heights of delight and rice with fresh green onions round out this meal to perfection. Miso ginger? Miso delicious.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
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 salmon, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using sirloin steaks, follow same instructions as tuna in Steps 2 and 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
If using chicken breasts, follow same instructions as tuna in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using NY strip steak, follow same instructions as tuna in Steps 2 and 4, cooking until steak reaches a minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
Cook the Rice
Trim green onions and thinly slice, keeping white and green portions separate.
Bring a small pot with rice, white portions of green onions, garlic salt, and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Fluff rice, stirring in green portions of green onions. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare Ingredients and Make Slaw
Thinly slice snow peas lengthwise on an angle.
Combine slaw mix, snow peas, dressing, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.
Pat tuna dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Vinaigrette
In another mixing bowl, combine 2 Tbsp. olive oil, rice vinegar, ginger, and miso until combined and miso is dissolved. Set aside.
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.
Finish the Dish
Slice tuna if desired.
Plate dish as pictured on front of card, topping tuna with vinaigrette. Bon appétit!
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