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
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
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
Prepare The Ingredients
Peel and slice shallot into very thin rounds.
Stem, seed, remove ribs, and cut red bell pepper into ½" strips
Zest and halve lemon. Cut one half into wedges and juice the other half.
Trim ends off green beans..
Pat tuna dry, and top both sides with a pinch of salt and coarse black pepper packet.
Roast The Green Beans
Place green beans and red bell pepper on prepared baking sheet. Toss with 2 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until beans are tender but still crisp, 11-15 minutes.
While vegetables roast, prepare the shallots.
Fry The Shallots
" Place 4 tsp. olive oil in a large pan over medium heat.
Add shallot to hot pan and stir occasionally until browned, 5-7 minutes.
Remove from burner"
Reserve pan; no need to wipe clean.
Cook The Ahi Tuna
In the same pan over medium-high heat 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.
Make The Sauce and Finish The Dish
Add 1 tablespoon lemon juice, zest, mayo, vinegar, and a pinch of salt and pepper to a small bowl until completely combined.
Plate dish as pictured on front of card, topping vegetables with feta cheese. Bon appétit!
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