Culinary Collection

Ahi Tuna au Poivre

with creamed spinach and roasted fingerling potatoes

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Fish

Calories Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 5 oz. Baby Spinach
  • Info
    10 oz. Ahi Tuna Steaks
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 oz. Dark Brown Sherry Cooking Wine
  • 8 oz. Fingerling Potatoes
  • ½ tsp. Coarse Black Pepper
  • 2 Garlic Cloves
  • Info
    ⅓ oz. Butter
  • Info
    ½ oz. Grated Parmesan
  • Info
    4 fl. oz. Cream Sauce Base

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.

  • Nutrition (per serving)

  • Calories
    557
  • Carbohydrates
    28g
  • Fat
    27g
  • Protein
    43g
  • Sodium
    1640mg

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
  1. 1

    Prepare the Ingredients

    Halve potatoes lengthwise. Thinly slice garlic. Pat tuna dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Roast the Potatoes

    Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer, cut side down, and roast in hot oven until golden brown and fork-tender, 18-20 minutes. While potatoes roast, make creamed spinach.

  3. 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.

  4. 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. 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 and 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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