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
Salmon is divine, and mahi-mahi is da bomb, but in our mind, there's no better fish to end up on your plate than fresh, meaty tuna. (Even when it comes out of a can and gets mixed with mayo!) Earthy miso and pungent ginger and natural flavor friends to the tuna, and the Asian flavors bring out the best in the fish. We're so excited to finally offer this fresh, amazing fish to your plates and you hearts.
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 mahi-mahi, pat dry and halve. Season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as tuna in Step 5, cooking until mahi-mahi reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness.
If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as tuna in Step 5, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
Cook the Rice
Bring a small pot with rice, ¼ tsp. 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 set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lime. Cut one half into wedges and juice the other half.
Pat tuna dry, and season both sides with a pinch of salt and pepper.
Roast the Broccoli
Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, white portions of green onions, garlic pepper, and ¼ tsp. salt.
Spread into a single layer and roast in hot oven until browned and fork-tender, 14-16 minutes.
While broccoli roasts, make sauce.
Make the Sauce
In a mixing bowl, combine teriyaki, 2 tsp. lime juice, and sesame seeds. Set aside.
Sear Tuna and Finish Dish
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 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.
Plate dish as pictured on front of card, topping tuna with sauce and garnishing with green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!
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