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L'artisan

Broiled Tuna Steaks with Grape & Olive Tapenade

Leek Freekeh & Endive Salad

Cooking time

30 minutes

Servings

2/4

Calories

950 /serving

This tapenade will be your eureka moment! You’ll make it by blistering grapes under the broiler with thyme and rosemary until they’re practically bursting out of their skins. Once they’re sweet, hot and punchy, add olives and parsley for flavour-popping results. It’s a tantalizing topper for broiled tuna steaks, gorgeously pink inside after just a few minutes on broil. Round out this gourmet meal with grains and greens: freekeh cooked with leeks along with a baby leaf salad featuring thinly sliced endive for an elegant ensemble.

We will send you:

  • 2 Wild-caught tuna steaks
  • 1 Lemon
  • 1 Shallot (or onion)
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 100g Sliced leeks
  • 14g Herb medley (thyme, rosemary, parsley)
  • 1 Endive
  • 200g Grapes
  • 40g Olives
  • 80g Freekeh
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Tuna, Mustard, Wheat

You will need:

Medium pot
Zester
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Aluminium foil
Total Fat
52 g
Saturated Fat
7 g
Sodium
1100 mg
Total Carb
77 g
Sugars
23 g
Protein
48 g
Fibre
17 g
Preparation
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Cook the freekeh
Peel, halve and mince the shallot. In a medium pot, heat a drizzle of oil on medium-high. Sauté the leeks and all but 1 tsp of the shallot (double for 4 portions), 2 to 3 min., until softened. Add the freekeh and a big pinch of salt; fill the pot with water ⅔ of the way and bring to a boil. Cook, 24 to 26 min., until tender. Drain and return to the pot. Toss with a drizzle of oil and set aside in a warm spot.
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Mise en place
Place the oven rack in the top position and preheat the oven to broil. Zest and juice the lemon. Pit and chop the olives. Pick the grapes off the stems. Remove the root end of the endive; thinly slice lengthwise. Pick the thyme and rosemary leaves off the stems; finely chop the leaves together. Roughly chop the parsley leaves and stems.
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Broil the grapes
On a lightly oiled foil-lined sheet pan, toss the grapes with the thyme and rosemary, lemon zest, a generous drizzle of olive oil and S&P. Broil, 2 to 4 min., until the grapes begin to burst (watch the grapes closely as they can burn easily). Remove from the oven.
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Broil the tuna
Pat the tuna* dry with paper towel; toss with a drizzle of oil, ½ the spices and S&P. Add to the pan of grapes and broil, 1 to 2 min. per side for medium-rare, or until cooked as desired. Transfer the tuna to a cutting board and thinly slice against the grain. Transfer the grapes and any liquid to a medium bowl.
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Make the tapenade
To the bowl of grapes, add the olives, parsley, ½ the lemon juice and a generous drizzle of olive oil; stir well and season with S&P.
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Make the salad & serve
In a large bowl, combine the remaining lemon juice, remaining shallot and 2 tbsp olive oil (double for 4 portions); season with the remaining spices and S&P. Add the endive and baby greens; toss well. Divide the freekeh and salad between your plates. Top the freekeh with the tunatapenade and a drizzle of olive oil. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.