Culinary Collection

Japanese-Crusted Tuna with Sriracha Aioli

and sesame snow peas and cabbage

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish, Wheat, Soy

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 tsp. Sriracha
  • Info
    2 Tbsp. Mayonnaise
  • ¾ cup Jasmine Rice
  • Info
    ½ oz. Wonton Strips
  • 4 oz. Snow Peas
  • ¼ oz. Specialty Toasted Sesame Oil
  • 3 oz. Shredded Red Cabbage
  • ½ oz. Seasoned Rice Vinegar
  • 2 tsp. "Everything Bagel" Seasoning
  • Info
    10 oz. Ahi Tuna Steaks

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
    708
  • Carbohydrates
    76g
  • Fat
    26g
  • Protein
    43g
  • Sodium
    1528mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Mixing Bowl

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 Rice

    Bring a small pot with rice 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 and stir rice until combined. Cover and set aside. While rice cooks, prepare ingredients.

  2. 2

    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.

  3. 3

    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 desired doneness, 1-2 minutes per side for medium-rare (some pink in the center). 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.

  4. 4

    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 and stir until vegetables are coated in oil. 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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping tuna with Sriracha aioli and rice by wontons. Bon appétit!

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