Culinary Collection

Ahi Tuna Tuscana and Creamy Parmesan Farro Risotto

with broccolini

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

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)

  • 1 Shallot
  • Info
    ½ cup Semi-Pearled Farro
  • ½ tsp. Garlic Salt
  • Info
    ½ oz. Grated Parmesan
  • Info
    4 fl. oz. Cream Sauce Base
  • 4 oz. Broccolini
  • 2 Roma Tomato
  • 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
    584
  • Carbohydrates
    47g
  • Fat
    23g
  • Protein
    48g
  • Sodium
    1479mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

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 ing.

    Trim bottom end from broccolini and cut into 2" lengths. Core tomato and cut into ½" dice Peel and mince shallot. Pat dry both sides of ahi tuna and season with ¼ tsp salt and pinch of pepper.

  2. 2

    cook farro

    "Bring a medium pot with farro, 1 cups water, and ¼ 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)."

  3. 3

    cook broccolini, start farrotto

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccolini to hot pan and stir occasionally. Add 2-4 Tbsp water and cover, cook until tender, 5-7 minutes. Remove lid and season with garlic salt and add to farro and turn heat down to medium low. Add cream sauce base and stir bring to a simmer for 2 min. Remove from heat and add ½ the parm, cover to keep warm

  4. 4

    make fresh tomato sauce

    In a medium non stick pan over med high heat add 2 tsp oil. Add minced shallot to the pan, and stir, till soft and beginning to brown, 3-5 min. Add chopped tomatoes to hot pan and stir continuously till juices are released and tomatoes are tender, 5-7 min. Add 2-3 Tbsp water. Season with ¼ tsp salt. Bring to a low simmer and turn heat down to medium low. Simmer for 1 min. and remove from heat, cover to keep warm.

  5. 5

    sear tuna, plate

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add ahi tuna to hot pan. Cook until tuna reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked tuna may increase your risk for food-borne illness. Plate tuna and farrotto according to the photo, topping tuna tomato sauce Bon Appetit!

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