Culinary Collection

Sesame-Crusted Ahi Tuna and Spicy Aioli

with edamame pancakes

Prep & Cook Time: 25-35 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

Open sesame! It's not our most original joke, but this is one of our more original dishes, with our new favorite protein, tuna, as the star of the show. This meaty, amazing fish is decked out with sesame seeds, giving its exterior a texture that's sublime. But that's not the only unique aspect of this meal. You'll make slaw and edamame pancakes that's awesomely original, plus a spicy, earthy mayo for dipping. (Dipping what? Anything you want!) Close sesame! Now, that's an original punchline.

In Your Box (serves 2)

  • 2 tsp. Multicolor Sesame Seeds
  • Info
    10 oz. Ahi Tuna Steaks
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • Info
    1.26 oz. Mayonnaise
  • 1 tsp. Sambal
  • 8 oz. Slaw Mix
  • Info
    1 tsp. White Miso Paste
  • Info
    ½ cup Tempura Mix
  • Info
    5 oz. Edamame
  • 2 Green Onions

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
    746
  • Carbohydrates
    43g
  • Fat
    61g
  • Protein
    49g
  • Sodium
    1615mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 2 Large Non-Stick Pans

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 top flesh side with a pinch of salt and pepper and sesame seeds. Follow same instructions as tuna in Step 4, adding salmon, skin-side up, to hot pan and cook until golden-brown and salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using wild-caught salmon fillets, pat dry and season flesh side with a pinch of salt and pepper and sesame seeds. Follow same instructions as tuna in Step 4, adding salmon, skin-side up, to hot pan and cook until golden-brown and salmon reaches desired doneness, 2-3 minutes per side for medium-rare. Consuming raw or undercooked salmon may increase your risk for food-borne illness.

  • If using ribeye, follow same instructions as tuna in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Halve to serve.

  • If using filet mignon, follow same instructions as tuna in Steps 1 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side.

  1. 1

    Prepare Ingredients and Make Sauce

    Trim and mince white portions of green onions. Thinly slice green portions of green onions. Keep white and green portions separate. In a mixing bowl, combine soy sauce, sambal (to taste), mayonnaise, white portions of green onions, and 2 tsp. water . Set aside. Pat tuna dry, and top both sides with a pinch of salt and pepper and sesame seeds, pressing gently to adhere.

  2. 2

    Make the Pancake Batter

    In another mixing bowl, combine tempura mix, miso, ¼ cup water, and a pinch of salt and pepper until smooth, like a thin pancake batter. If too thick, add water, 1 tsp. at a time, until desired consistency is reached. Stir in slaw mix and edamame until combined.

  3. 3

    Cook the Pancakes

    Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil. Heat oil, 5 minutes. While oil heats, line a plate with paper towel. After 5 minutes, test oil temperature by adding a drop of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches if necessary, carefully add four ½ cup scoops of pancake batter to hot oil and gently flatten into thin pancakes. Cook undisturbed until crisp and browned, 3-4 minutes per side. Remove pancakes to towel-lined plate. While pancakes cook, cook tuna.

  4. 4

    Cook the Tuna

    Place another large 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.

  5. 5

    Finish the Dish

    Slice tuna if desired. Plate dish as pictured on front of card, topping tuna with sauce and garnishing pancakes with green portions of green onions. Bon appétit!

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