Tikka-Spiced Tuna Steaks
with Fragrant Biryani & Ginger-Lemon Veggies
Cooking time
30 minutes
Servings
2/4
Calories
800 /serving
The word is just wow. Tikka spices encrusting wild-caught tuna steaks, ruby pink inside. Butternut squash and kale in a lemony demi-glace, dolloped with sour cream. Even the rice is spectacular: long-grain basmati studded with ginger, caramelized onions and raisins for a fragrant biryani.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 1 Lemon
- 20g Ginger
- 200g Diced butternut squash
- 1 Bunch of lacinato kale
- 30g Raisins
- 160g Basmati rice
- 50g Caramelized onions
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 9g Time for Tikka spices (sea salt, garlic puree, paprika, ginger puree, coriander powder, cumin powder, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Milk • Tuna
You will need:
Grater
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
1 or 2 tbsp Butter
Medium pan (non-stick if possible)
Total Fat
20 g
Saturated Fat
7 g
Sodium
710 mg
Total Carb
111 g
Sugars
23 g
Protein
51 g
Fibre
9 g
Preparation
Make the biryani
- Peel and grate the ginger.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the onions, ½ the ginger and ½ the spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, raisins, 1 ½ cups water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 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, remove the kale leaves from the stems; thinly slice the leaves.
- Halve the lemon; juice ½ and quarter the remaining ½.
Sauté the squash & kale
- In a large pan, heat a drizzle of oil on medium-high.
- Add the squash and sauté, 3 to 4 min., until beginning to soften.
- Add 1 tbsp butter, 2 tbsp water (double both for 4 portions), the kale, demi-glace, lemon juice, remaining ginger and S&P.
- Sauté, 2 to 3 min., until the kale has wilted and the squash is tender.
Cook the tuna
- Meanwhile, pat the tuna dry; season with the remaining spices and S&P.
- In a medium pan (non-stick if possible), 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 before slicing.
Finish & serve
- In a small bowl, combine the sour cream and S&P.
- Divide the tuna and biryani between your plates.
- Top the biryani with the squash and kale.
- Dollop with the sour cream.
- Garnish with the lemon wedges. Bon appétit!
Savour warm Thai flavors at home
Experience Bangkok's vibrant culinary culture from your kitchen. Indulge in authentic Pad Thai, BBQ, and curries. Scan the QR code to choose your recipes, and we'll deliver fresh ingredients and easy instructions. Enjoy the taste of Thailand at home!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
