Meal Kit
Culinary Collection
Ahi Tuna Tuscana 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
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
- ½ tsp. Garlic Salt
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)
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Calories600
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Carbohydrates47g
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Net Carbs38g
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Fat25g
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Protein48g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 2 Medium Non-Stick Pans
- 1 Medium Pot
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
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1 Cook the Farro
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.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 white balasmic vinegar. Stir often until tender and juices are released, 5-7 minutes.Add 2 Tbsp. water 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 Cook Broccolini and Start 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 pan and cover. Stir occasionally until tender, 6-8 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. Remove from burner. Add half the Parmesan (reserve remaining for garnish). Cover and set aside. -
5 Sear Tuna and Finish Dish
Place another 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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