Meal Kit
Culinary Collection
Ahi Tuna Toscana and Creamy Parmesan Farro Risotto
with broccolini
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Tuna), Milk, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
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)
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10 oz. Ahi Tuna Steaks
- 2 Roma Tomatoes
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4 fl. oz. Cream Sauce Base
- 4 oz. Broccolini
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½ cup Semi-Pearled Farro
- 1 Shallot
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½ oz. Grated Parmesan
- 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.
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Nutrition (per serving) 8O7nGMqD
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Calories610
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Carbohydrates47g
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Net Carbs39g
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Fat25g
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Protein48g
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Sodium1150mg
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
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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.
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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.
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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.
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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 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 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 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 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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