Culinary Collection

Ahi Tuna Tuscana 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: 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)

  • 2 Roma Tomato
  • Info
    ½ oz. Grated Parmesan
  • ½ tsp. Garlic Salt
  • Info
    4 fl. oz. Cream Sauce Base
  • 4 oz. Broccolini
  • Info
    10 oz. Ahi Tuna Steaks
  • Info
    ½ cup Semi-Pearled Farro
  • 1 Shallot

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
    603
  • Carbohydrates
    47g
  • Fat
    25g
  • Protein
    48g
  • Sodium
    1630mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Small Pots
  • 2 Medium Non-Stick Pans
  • 1 Mixing Bowl
  • 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
  1. 1

    Cook the Farro

    Bring a small pot with farro, 1 cup 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). Set aside. While farro cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

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

  3. 3

    Make the Sauce

    Place another small pot over medium-high heat and add 2 tsp. olive oil and shallot to hot pan. 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 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

    Cook Broccolini and Start Farro Risotto

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccolini and 2 Tbsp. water to hot pan and cover. Stir occasionally until tender, 5-7 minutes. Uncover and reduce heat to medium-low. Add garlic salt, 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.

  5. 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 ½" slices, if desired, and topping farro risotto with tuna, sauce, and remaining Parmesan. Bon appétit!

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