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: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish (Tuna)

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Pepper. It's old. (Peppercorns were found stuffed in the nostrils of the mummified Ramesses II of Egypt; that's one way to deal with allergies!) It's common. (It's considered one of the most ubiquitous spices in the world, along with salt.) It'll make you sneeze. (Achoo!) And it adds its tremendous flavor to this meaty tuna, mixed with sweet sherry wine and rich butter. All respect to the mighty black pepper. Tip: You don't need Paul Sorvino wielding a razor blade to get super thin slices of garlic. (That's from Goodfellas, for all you non-movie fans.) Just be sure to tuck the fingertips of your garlic-holding hand for safety, and use your knuckle as your guide.

In Your Box (serves 2)

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

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
    555
  • Carbohydrates
    28g
  • Fat
    27g
  • Protein
    43g
  • Sodium
    1702mg

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

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, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using chicken breasts, follow same instructions as tuna in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  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 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. Cover and set aside.

  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. 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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