Tikka-Spiced Tuna Steaks
with Ginger-Lemon Veggies & Fragrant Biryani
Cooking time
30 minutes
Servings
2/4
Calories
820 /serving
The word is just wow. Tikka spices encrusting wild-caught tuna, ruby pink inside. Lacinato kale and butternut squash 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 Bunch of lacinato kale
- 300g Diced butternut squash
- 20g Ginger
- 1 Lemon
- 50g Caramelized onions
- 160g Basmati rice
- 30ml Vegetable demi-glace
- 30g Raisins
- 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
116 g
Sugars
26 g
Protein
52 g
Fibre
10 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!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
