Seared Fresh Tuna

with Creamy Cauliflower and Apple "Risotto"

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Instructions

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1 Prep

Remove the tuna from the fridge 20 min prior to cooking. This will allow them to reach room temperature. Chop the cauliflower to small crumbles with a sharp knife. Peel and chop the green apples into very small cubes. Peel and chop the shallots and garlic. Peel and grate the ginger.

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2 Fry

Heat a pan over a medium heat with a drizzle of oil. Fry the shallots with a pinch of salt for 2 min. Add the garlic and ginger, and fry for 1 min further. Add the cauliflower, cream, measured water and stock cube. Bring to a simmer and cook for 5 min.

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3 Simmer

Add the apples, cream cheese, grated Parmesan, salt, and pepper. Simmer for a final 5 min.

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4 Sear tuna

Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Sear the tuna steaks for 1-1.5 min on each side until rare in the middle, or until cooked to your liking. Transfer them to a plate to rest. Season generously with salt and pepper

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5 Serve

Pick the coriander leaves. Slice the lime into wedges. Divide the "risotto" among plates. Slice the rested tuna steaks and serve them over the top of the risotto. Garnish with the fresh coriander leaves and lime wedges.

Tips for fussy eaters

No tips needed!

Pro tip

Remove the tuna steaks from the fridge 20 minutes before cooking. Allow the fried tuna steaks to rest for 5 minutes before slicing.

Fun fact: Parmigiano Reggiano is named after the provinces in which it is made! Find it in Parma, Reggio Emilia, Modena, Bologna and Mantua.

Cooking Time: 20 min

Cals 801 · Prot 53 · Carbs 45 · Fat 44

Gluten-Free

Ingredients

Number of people

Tuna

Tuna steaks 350 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Risotto

Cauliflower 400 Grams
Green apple 2 Pieces
Shallots 2 Pieces
Garlic cloves 2 Pieces
Ginger 30 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Cooking cream 200 ML
Water 100 ML
Chicken stock cube 0.5 Pieces
Cream cheese 80 Grams
Parmesan 45 Grams
Black pepper 0.5 Tsp
Fresh coriander 15 Grams
Lime 1 Piece

Fun fact: Parmigiano Reggiano is named after the provinces in which it is made! Find it in Parma, Reggio Emilia, Modena, Bologna and Mantua.

Cooking Time: 20 min

Cals 801 · Prot 53 · Carbs 45 · Fat 44

Gluten-Free

Instructions

photo

1 Prep

Remove the tuna from the fridge 20 min prior to cooking. This will allow them to reach room temperature. Chop the cauliflower to small crumbles with a sharp knife. Peel and chop the green apples into very small cubes. Peel and chop the shallots and garlic. Peel and grate the ginger.

photo

2 Fry

Heat a pan over a medium heat with a drizzle of oil. Fry the shallots with a pinch of salt for 2 min. Add the garlic and ginger, and fry for 1 min further. Add the cauliflower, cream, measured water and stock cube. Bring to a simmer and cook for 5 min.

photo

3 Simmer

Add the apples, cream cheese, grated Parmesan, salt, and pepper. Simmer for a final 5 min.

photo

4 Sear tuna

Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Sear the tuna steaks for 1-1.5 min on each side until rare in the middle, or until cooked to your liking. Transfer them to a plate to rest. Season generously with salt and pepper

photo

5 Serve

Pick the coriander leaves. Slice the lime into wedges. Divide the "risotto" among plates. Slice the rested tuna steaks and serve them over the top of the risotto. Garnish with the fresh coriander leaves and lime wedges.

Tips for fussy eaters

No tips needed!

Pro tip

Remove the tuna steaks from the fridge 20 minutes before cooking. Allow the fried tuna steaks to rest for 5 minutes before slicing.

Ingredients

Number of people

Tuna

Tuna steaks 350 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Risotto

Cauliflower 400 Grams
Green apple 2 Pieces
Shallots 2 Pieces
Garlic cloves 2 Pieces
Ginger 30 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Cooking cream 200 ML
Water 100 ML
Chicken stock cube 0.5 Pieces
Cream cheese 80 Grams
Parmesan 45 Grams
Black pepper 0.5 Tsp
Fresh coriander 15 Grams
Lime 1 Piece
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