L’Artisan: Seared Tuna & Pistachio-Lemon Vinaigrette
with Crispy Leeks & Midnight Rice
Cooking time
35 minutes
Servings
2/4
Calories
640 /serving
Ahoy, tuna—not only is this sought-after fish known as the ‘steak of the sea’ for its meatiness, but it also makes a stunning centrepiece. After searing it to ideal crustiness on the outside and rosy pink inside, you’ll drizzle on a pistachio-lemon vinaigrette made with toasty nuts, honey and lemon zest for a bright accompaniment. Atop dark-as-night rice, with oven-crisped spiced leeks and a side salad of baby greens, it’s a shockingly easy preparation for a restaurant-worthy presentation.
We will send you:
- 2 Wild-caught tuna steaks
- 2 Garlic cloves
- 1 Lemon
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 75g Sliced leeks
- 160g Purple rice
- 20g All-purpose flour
- 14g Honey
- 25g Pistachios
- 18g Ship to Shore spices (salt, garlic, curry powder, mustard, onion, red bell pepper, vinegar powder, green bell pepper, celery, basil, sunflower oil, parsley, chives)
Contains: Tuna, Mustard, Pistachios, Wheat
You will need:
Medium pot
Medium pan (non-stick if possible)
Zester
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Grill pan (or medium pan)
Total Fat
10 g
Saturated Fat
1 g
Sodium
780 mg
Total Carb
94 g
Sugars
9 g
Protein
48 g
Fibre
8 g
Preparation
Cook the rice
Preheat the oven to 425°F. Mince the garlic. In a medium pot, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 26 to 30 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, zest and cut off the top and bottom of the lemon so it sits flat on your cutting board; cut away the peel and white pith. Cut between the membranes to separate the segments; small-dice.
Make the crispy leeks
On a lined sheet pan, toss the leeks with the flour, a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 10 to 12 min., until golden brown and crispy.
Make the vinaigrette
Meanwhile, heat a medium, dry pan (non-stick if possible) on medium-high. Add the pistachios and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and add the lemon zest, ⅔ of the honey, ½ the diced lemon, 2 tbsp olive oil (double for 4 portions) and S&P; stir well.
Cook the tuna
Pat the tuna dry with paper towel; season with the remaining spices and S&P. In a grill pan (or medium pan), heat a drizzle of oil on medium-high. Add the tuna* and cook, 1 to 2 min. per side for medium-rare, or until cooked as desired. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain.
Make the salad & serve
In a large bowl, combine the remaining honey and diced lemon, and 3 tbsp olive oil (double for 4 portions). Add the baby greens and S&P; toss well. Divide the rice and salad between your plates. Top the rice with the tuna, a spoonful of the vinaigrette and the crispy leeks. Serve the remaining vinaigrette on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
