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Mustard Seared Tuna over Bean & Potato ‘Cassoulet’

with Ajvar Mayonnaise & Baby Greens Salad

Cooking time

30 minutes




990 /serving

Seared tuna is a delicacy that adds posh to this stylish dish. Like a good steak, tuna is the perfect candidate for searing, especially after soaking up our tangy mustard marinade—making the firm-fleshed tuna meat melt in your mouth. Our version of a French country-style ‘cassoulet’ offers the tuna a luxuriant casserole featuring leeks, potatoes, cherry tomatoes and white kidney beans. Whip up a tasty ajvar-mayo and a peppery side salad of baby greens and sit down to this scrumptious affair!

We will send you:

  • 2 Wild-caught tuna steaks
  • 140g Cherry tomatoes
  • 90g Baby greens (baby spinach, kale or arugula)
  • 1 Lemon
  • 450g Baby potatoes
  • 1 Leek
  • 60ml Mayonnaise
  • 30g Vegetable demi-glace
  • 45ml Ajvar
  • 540ml White kidney beans (canned)
  • 30ml Dijon mustard
  • 10g Roasted Garlic & Sweet Pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Tuna, Mustard, Sulphites

You will need:

Medium pan (non-stick if possible)
Large high-sided pan
Olive oil
Salt & pepper
Total Fat
51 g
Saturated Fat
6 g
1570 mg
Total Carbs
79 g
12 g
51 g
16 g
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Mise en place
Cut the potatoes into bite-size pieces. Halve the cherry tomatoes. Drain and rinse the white kidney beans. Halve the leek lengthwise; thinly slice crosswise into half rounds. Cut the lemon into 6 wedges. In a small bowl, make the ajvar mayonnaise by combining the ajvar, mayonnaise and the juice from 1 lemon wedge (double for 4 portions); season with S&P to taste.
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Start the ‘cassoulet’
In a large high-sided pan, heat a drizzle of oil on medium. Add the leeks to the pan and sauté, stirring frequently, 3 to 4 minutes, or until softened. Add the demi-glace, potatoes and 2 cups water (3 cups for 4 portions); season with ½ the spice blend and S&P. Bring to a boil; reduce to a simmer and cook, stirring often, 15 to 17 minutes, until the potatoes begin to soften.
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Make the vinaigrette
While the ‘cassoulet’ cooks, in a large bowl, combine up to ⅓ of the Dijon mustard (to taste), the juice from 1 remaining lemon wedge and 2 tbsp olive oil (double the lemon and olive oil for 4 portions); season with S&P.
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Finish the ‘cassoulet’
To the pan of ‘cassoulet’, add the white kidney beans and cherry tomatoes; simmer, 4 to 5 minutes, or until warmed through. Add the juice of up to 2 of the remaining lemon wedges (to taste; double for 4 portions) and season with S&P. Set aside in a warm spot.
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Cook the tuna
While the ‘cassoulet’ continues to cook, in a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the tuna steaks* dry with paper towel; brush with the remaining Dijon mustard and season with the remaining spice blend and S&P. Add to the pan and cook, 1 to 2 minutes per side for medium-rare, or until cooked as desired. Transfer to a cutting board. Thinly slice the tuna against the grain.
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Finish & serve
Add the baby greens to the bowl of vinaigrette and toss well. Divide the finished ‘cassoulet’ between your plates. Top with the sliced tuna, a dollop of the ajvar mayonnaise and some of the baby greens salad. Serve the remaining ajvar mayonnaise, lemon wedges and baby greens salad on the side. Bon appétit!

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