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

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)

  • 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 oz. Dark Brown Sherry Cooking Wine
  • 2 tsp. Mirepoix Broth Concentrate
  • Info
    10 oz. Ahi Tuna Steaks
  • 5 oz. Baby Spinach

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 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 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 wtih 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast 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 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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