Spanish-Style Seared Tuna
with Confit Tomatoes & Chickpeas
Cooking time
30 minutes
Servings
2/4
Calories
720 /serving
This ode to Spain comes together with smoked paprika, sprigs of fresh thyme and a splash of sherry vinegar. The rest is about fun techniques, so get a partner to help sear the tuna steaks or to poach the tomatoes and chickpeas in olive oil.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 280g Multicoloured cherry tomatoes
- 4 Garlic cloves
- 1 Head of Boston lettuce
- 4g Thyme
- 30ml Sherry vinegar
- 3g Smoked paprika
- 398ml Chickpeas (canned)
- 1 Ciabatta baguettine
Contains: Barley • Sulphites • Tuna • Wheat
You will need:
Medium baking dish
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
Medium pan (non-stick if possible)
Olive oil
Total Fat
18 g
Saturated Fat
2 g
Sodium
3570 mg
Total Carb
98 g
Sugars
13 g
Protein
41 g
Fibre
5 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Thinly slice 3 garlic cloves (double for 4 portions).
- Pick the thyme leaves off the stems; roughly chop the leaves.
- Drain and rinse the chickpeas.
- Halve the ciabatta horizontally.
Make the poaching oil & confit vegetables
- In a medium pan (non-stick if possible), heat ½ cup olive oil (double for 4 portions) on medium-high.
- Add the sliced garlic, ⅔ of the thyme and S&P. Sauté, 30 sec. to 1 min., until fragrant.
- Add the smoked paprika; stir well.
- Transfer to a medium baking dish and add the tomatoes and chickpeas.
- Transfer to the oven and roast, 15 to 18 min., until the tomatoes begin to soften.
- Reserve the pan.
Toast the ciabatta
- Meanwhile, arrange the ciabatta on a sheet pan and drizzle with oil.
- Toast in the oven, 4 to 5 min., until beginning to crisp.
- Rub with the remaining garlic clove.
Cook the tuna
- Pat the tuna dry; season with S&P.
- In the reserved pan, 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.
Make the salad
- Separate the lettuce leaves; tear the leaves.
- In a medium bowl, combine the vinegar (start with ½), 2 tbsp of the poaching oil, the remaining thyme and S&P.
- Add the lettuce; toss well.
Plate your dish
- Divide the confit vegetables and tuna between your bowls.
- Drizzle with the remaining poaching oil.
- Serve the ciabatta and salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
