Culinary Collection

Seared Ahi Tuna and Fresh Cilantro-Shallot Salsa

with Asian sesame lo mein

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: 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)

  • 1 Shallot
  • ¼ oz. Cilantro
  • 1 Lime
  • 1 Red Bell Pepper
  • ½ tsp. Garlic Salt
  • Info
    1½ fl. oz. Asian Sesame Dressing
  • Info
    5 oz. Lo Mein Noodles
  • 2 Garlic Cloves
  • 2 Heads of Baby Bok Choy
  • 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
    622
  • Carbohydrates
    69g
  • Fat
    19g
  • Protein
    44g
  • Sodium
    1405mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 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
  1. 1

    Prepare The Ingredients

    Remove any discolored outer leaves from bok choy and trim ends. Cut into ¼" strips. Mince garlic. Peel and halve shallot. Mince. Stem and coarsely chop cilantro. Halve lime. Cut one half into wedges and juice the other half. Stem, seed, remove ribs, and cut red bell pepper into ¼" slices.

  2. 2

    Cook The Tuna

    Pat tuna dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 1 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. Transfer to a plate. Reserve pan, no need to wipe clean.

  3. 3

    Cook The Noodles

    Once water is boiling, add noodles and cook until tender, 4-5 minutes

  4. 4

    Cook The Vegetables

    In the same pan over medium-high heat, add 2 tsp. olive oil, peppers, and bok choy stems to hot pan. Stir often until stems just begin to soften, 5-7 minutes. Add bok choy tops, half the shallots, noodles, garlic salt, 2 tablespoons water, and dressing and bring to a simmer. Remove from heat.

  5. 5

    Make Topping and Finish The Dish

    Add cilantro, lime juice, shallot, garlic, and a pinch of salt and pepper to a small bowl until completely combined. Plate dish as pictured on front of card. Bon appétit!

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