Culinary Collection

Crusted Ahi Tuna and Lemon Pepper Aioli

with pesto-Parmesan fingerling potatoes and green beans

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish (Tuna), Milk, Eggs, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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? Yes we can.

In Your Box (serves 2)

  • 12 oz. Fingerling Potatoes
  • Info
    10 oz. Ahi Tuna Steaks
  • 8 oz. Green Beans
  • 1 Lemon
  • Info
    1.26 oz. Mayonnaise
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    1 Tbsp. Basil Pesto
  • Info
    2 Tbsp. Italian Panko Blend
  • 1 tsp. Cornstarch
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Large Non-Stick Pan

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

  • If using salmon fillets, pat dry and topping flesh side with cornstarch mixture, then panko mixture. Follow same instructions as tuna in Step 4, cooking, panko side down first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using chicken breasts, follow same instructions as tuna in Steps 2 and 4, cooking, panko side down first, until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using NY strip steak, follow same instructions as tuna in Steps 2 and 4, cooking, panko side down first, until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Roast the Potatoes

    Halve potatoes lengthwise.

    Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 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 or gently combine roasted potatoes, pesto, and Parmesan. Baking sheet will be hot! Use a utensil.

    While potatoes roast, prepare ingredients.

  2. 2

    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.

  3. 3

    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 1/4 cup water, garlic salt, and a pinch of pepper. Cover, and cook until green beans are tender, 4-5 minutes.

    If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes

    Remove from burner.

    While green beans cook, cook tuna.

  4. 4

    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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping tuna with lemon pepper aioli. Squeeze lemon wedges over meal to taste. Bon appétit!

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