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
A note about serious food allergies
Like mimosas, massages, and fine leather goods, you can add this decadent Crispy Ahi Tuna to the list of items worthy to "treat yo self." Seasoned breadcrumbs provide just the right amount of crunch to the delicate texture of the ahi, while a creamy basil pesto rounds out the flavor for a level of richness Jean-Ralphio Saperstein could only dream of. Serve it alongside Parmesan crusted potatoes and roasted broccoli, and watch as your dinner table becomes a VIP area.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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 NY strip steak, follow same instructions as tuna in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
If using chicken breasts, follow same instructions as tuna in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using filet mignon, follow same instructions as tuna in Steps 1 and 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
If using pork chops, follow same instructions as tuna in Steps 1 and 3, cooking until pork reaches minimum internal temperature, 5-7 minutes per side.
Prepare the Ingredients
Slice potatoes into ¼" rounds.
Cut broccoli into bite-sized pieces.
In a mixing bowl, combine cornstarch and 1 tsp. water until cornstarch dissolves.
Pat tuna dry, and season both sides with a pinch of pepper. Spread cornstarch mixture evenly on one side of tuna, then top with panko, pressing gently to adhere.
Roast the Vegetables
Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil and garlic salt. Massage oil and seasoning into potatoes and spread into a single layer. Top potatoes with half the Parmesan (reserve remaining for broccoli).
Place broccoli on other half of prepared baking sheet and season with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer.
Roast in hot oven until vegetables are tender and browned, 16-18 minutes.
While vegetables roast, cook tuna.
Cook the Tuna
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add tuna to hot pan and cook until panko is golden brown and 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.
Remove tuna to a plate and tent with foil.
Make the Sauce
Place a small pot over medium heat.
Add cream base, basil pesto, and a pinch of salt to hot pot. Stir often until combined and heated through, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping tuna with sauce and garnishing broccoli with reserved Parmesan. Bon appétit!
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