Culinary Collection

Teriyaki-Lime Ahi Tuna

with jasmine rice and roasted broccoli

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish, Wheat, Soy

Calories Conscious
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

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.

In Your Box (serves 2)

  • ½ tsp. Multicolor Sesame Seeds
  • Info
    2 oz. Teriyaki Glaze
  • 8 oz. Broccoli Florets
  • ¾ cup Jasmine Rice
  • 1 Lime
  • Info
    10 oz. Ahi Tuna Steaks
  • ½ tsp. Garlic Pepper
  • 2 Green Onion

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
    573
  • Carbohydrates
    80g
  • Fat
    8g
  • Protein
    45g
  • Sodium
    1535mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot

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 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.

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Make the Sauce

    In a mixing bowl, combine teriyaki, 2 tsp. lime juice, and sesame seeds. Set aside.

  5. 5

    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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