with pesto-Parmesan fingerling potatoes and green beans
Prep & Cook Time:40-50 min.
Cook Within:3 days
Spice Level:Not Spicy
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
Did you grow up hearing the pun "you can tune a piano, but you can't tune a fish?" Did it make you think of a fish playing the piano? Just us? Well, you can play some Rachmaninoff on your phone while you sear up this meaty tuna steak, getting it to that seared-outside-pink-inside that is pure perfection. And with a panko coating, the tenderness inside will be extra juicy and the contrast extra lovely. Can't tuna fish? Nope! Yes we can.
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
Large 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
Roast the Potatoes
Halve potatoes lengthwise.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes.
Toss roasted potatoes with pesto and Parmesan. Baking sheet will be hot! Use a utensil.
While potatoes roast, prepare ingredients.
Prepare Ingredients and Make Lemon Pepper Aioli
Zest and halve lemon. Cut one half into wedges and juice the other half.
Combine 1 tsp. lemon juice, mayonnaise, and a pinch of pepper in a mixing bowl. Set aside.
Combine 1 tsp. lemon zest, panko, and a pinch of salt and pepper in another mixing bowl.
In another mixing bowl, combine cornstarch and 1 tsp. water until cornstarch dissolves.
Pat tuna dry, and season both sides with a pinch of salt and pepper. Spread cornstarch mixture evenly on one side of tuna, then top with panko mixture, pressing gently to adhere.
Cook the Green Beans
Trim ends off green beans.
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add green beans to hot pan and stir occasionally until lightly browned, 4-5 minutes.
Stir in ¼ cup water, garlic salt, and a pinch of pepper. Cover, and cook until green beans are tender, 4-5 minutes.
Remove from burner.
While green beans cook, cook tuna.
Cook the Tuna
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and tuna to hot pan, panko side down, 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.
Remove from burner.
Finish the Dish
Plate as pictured on front card, topping tuna with lemon pepper aioli. Squeeze lemon wedges over meal to taste. Bon appétit!
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