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
“Everything-crusted?” Do we mean crusted with seasoning, basketball hoops, ruby necklaces, camera film, and all the contents of the universe, including black matter and quarks? Well, ok… we don't mean everything “everything.” We mean the salty seasoned perfection of the "everything bagel seasoning", dusting the tuna with texture and contrast and everything good. “Everything” good? Here we go again…
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 salmon, pat dry and season flesh side with seasoning blend and a pinch of salt and pepper. follow same instructions as tuna in Step 3, cooking skin side up first until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
If using pork chops or ribeye, follow same instructions as tuna in Steps 2 and 3, cooking until protein reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve ribeye to serve.
If using chicken breasts, follow same instructions as tuna in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Cook the Rice
Bring a small pot with rice, a pinch of salt, and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and add rice vinegar and ¼ tsp. salt. Fluff until combined. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare Ingredients and Make Aioli
Trim ends off snow peas.
In a mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.
Pat tuna dry, and season both sides evenly with a pinch of salt and pepper and seasoning blend, pressing gently to adhere.
Cook the Tuna
Place a medium non-stick pan over medium-high heat and add 2 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.
Remove from burner. Remove tuna to a plate and tent with foil. Wipe pan clean and reserve.
Cook the Vegetables
Return pan used to cook tuna to medium-high heat and add 1 tsp. olive oil.
Add cabbage, snow peas, and ¼ tsp. salt to hot pan. Stir until vegetables are coated in oil, then cook undisturbed until snow peas are bright green, 2-3 minutes.
Stir again, then cook undisturbed until cabbage is tender, 2-3 minutes.
Remove from burner and stir in toasted sesame oil until combined.
Finish the Dish
Plate dish as pictured on front of card, topping tuna with Sriracha aioli and rice with wontons. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.