Culinary Collection

Ahi Tuna Toscana and Creamy Parmesan Farro Risotto

with broccolini

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish (Tuna), Milk, Wheat

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

You've heard of farro, that fabulous ancient grain, and risotto, that arm workout that results in creamy, amazing bases for great flavors. But have you thought of those two together? Now you have, with this rich garlicky good farro risotto That farro risotto forms the base for meaty ahi tuna and zesty tomato sauce. Now you've heard of everything!

In Your Box (serves 2)

  • 2 Roma Tomatoes
  • Info
    ½ oz. Grated Parmesan
  • Info
    10 oz. Ahi Tuna Steaks
  • 4 oz. Broccolini
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    ½ cup Semi-Pearled Farro
  • 1 Shallot
  • ¼ oz. White Balsamic Vinegar

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Small Pot
  • 1 Wire-Mesh Strainer

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 chicken breasts, follow same instructions as tuna in Steps 2 and 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using ribeye, follow same instructions as tuna in Steps 2 and 5, cooking undisturbed until browned and steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as tuna in Step 5, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Start the Farro Risotto

    Bring a medium pot with farro, 1 cup water, and 1/4 tsp. salt to a boil.

    Reduce to a simmer, cover, and cook until tender, 18-22 minutes.

    Drain farro in a wire-mesh strainer (there may not be any excess water). Set aside. Reserve pot; no need to wipe clean.

    While farro cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim bottom ends from broccolini and cut into 2" lengths.

    Core tomatoes and cut into 1/2" dice.

    Peel and mince shallot.

    Pat tuna dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  3. 3

    Make the Sauce

    Place a small pot over medium-high heat and add 2 tsp. olive oil and shallot to hot pot. Stir often until softened and beginning to brown, 3-5 minutes.

    Add tomatoes and stir often until tender and juices are released, 5-7 minutes.

    Add 2 Tbsp. water, white balsamic vinegar, and a pinch of salt. Bring to a simmer.

    Once simmering, reduce heat to medium-low and stir occasionally, 1 minute.

    If too dry, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner and cover.

    While sauce cooks, make farro risotto.

  4. 4

    Finish the Farro Risotto

    Return pot used to cook farro to medium heat and add 1 tsp. olive oil. Add broccolini and 2 Tbsp. water to hot pot. Cover, and stir occasionally until tender, 5-7 minutes.

    Uncover and reduce heat to medium-low. Add farro and cream base. Bring to a simmer.

    One simmering, stir occasionally until combined and creamy, 2-3 minutes.

    If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner. Add half the Parmesan (reserve remaining for garnish). Cover and set aside.

  5. 5

    Sear Tuna and Finish Dish

    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.

    Plate dish as pictured on front of card, slicing tuna into 1/2" slices, if desired, and topping farro risotto with tuna, sauce, and remaining Parmesan. Bon appétit!

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