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Ready in 30 minutes

Seared Tuna with Tarragon Butter, Roasted Blue Potatoes & Parsnips

Cara Cara Orange & Toasted Almond Salad

Cooking time

30 minutes




700 /serving

Talk about wow factor! Everywhere you look and everything you taste on these bold plates will capture your imagination. Those meaty tuna steaks, pan-seared to golden brown on the outside, rest under a melting layer of butter spiked with tarragon and shallot. The side salad is a stunner, showing off juicy Cara Cara orange sections over soft-leaf lettuce with a touch of toasted almonds for crunch. Even the roasted veggies are playful, setting off blue potatoes against pale parsnips for colour contrast.

We will send you:

  • 2 Wild-caught tuna steaks
  • 450g Blue potatoes
  • 1 Shallot (or onion)
  • 1 Bunch of tarragon
  • 200g Parsnips
  • 1 Boston lettuce
  • 1 Cara Cara orange
  • 15ml Apple cider vinegar
  • 25g Almonds
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Tuna, Milk, Mustard, Sulphites, Almonds

You will need:

Medium pan (non-stick if possible)
Sheet pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
9 g
570 mg
Total Carb
75 g
15 g
46 g
12 g
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Roast the vegetables
Preheat the oven to 450°F. Place 2 tbsp butter (double for 4 portions) in a small bowl and leave at room temperature to soften. Cut the potatoes into bite-size pieces. Peel and halve the parsnips lengthwise; slice crosswise into ½ inch pieces. On a lined sheet pan, toss the potatoes and parsnips with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
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Toast the almonds
Meanwhile, heat a medium, dry pan (non-stick if possible) on medium. Toast the almonds, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a cutting board and reserve the pan. Once cool, roughly chop.
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Make the tarragon butter
Peel, halve and mince the shallot. Pick the tarragon leaves off the stems; finely chop the leaves. To the bowl of softened butter, add the tarragon, ½ the shallot and S&P; stir well.
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Cook the tuna
In the reserved pan, heat a drizzle of oil on medium-high. Pat the tuna* dry with paper towel; season with the remaining spices and S&P. Cook, 1 to 2 min. per side for medium-rare, or until cooked as desired.
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Make the vinaigrette
Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Cut between the membranes to separate the orange segments. In a large bowl, squeeze the juice from the remaining membranes and add the segments. Add the vinegar, remaining shallot, a drizzle of olive oil and S&P; stir well.
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Make the salad & serve
Separate the lettuce leaves, discarding the root end; tear the leaves into bite-size pieces. Add to the bowl of vinaigrette; toss well. Divide the vegetables, tuna (slice beforehand if desired) and salad between your plates. Top the tuna with the tarragon butter. Garnish the salad with the almonds. Bon appétit!

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