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Seared Tuna

Seared Tuna

with Thyme-Roasted Summer Veggies and Lemon Aioli

If you have a grill, tuna steaks are great for it! Searing for just a couple minutes per side ensures that the centers remain bright red and delicious. A medley of roasted summer veggies completes this light and seasonal summer meal.

Tags:
Gluten-free
Allergens:
Eggs
Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Eggplant

4 ounce

Grape Tomatoes

1 unit

Zucchini

¼ ounce

Thyme

2 clove

Garlic

1 jar

Mayonnaise

(Contains: Eggs)

1 unit

Lemon

12 ounce

Tuna

(Contains: Fish)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories445 kcal
Energy (kJ)1862 kJ
Fat20 g
Saturated Fat3 g
Carbohydrate27 g
Sugar14 g
Dietary Fiber12 g
Protein47 g
Cholesterol88 mg
Sodium154 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Grater
Small Bowl
Zester
Large Pan

Instructions

Prep the veggies
1

Wash and dry all produce. Preheat the oven to 450 degrees. Cut the eggplant and zucchini into ½-inch cubes. Halve the tomatoes. Crush 1 garlic clove with the side of your knife. Strip the thyme leaves of the stems; discard stems.

2

Roast the veggies: Toss the eggplant, zucchini, tomatoes, crushed garlic, and thyme leaves on a baking sheet (you may need two) with a large drizzle of olive oil and a generous pinch of salt and pepper. Place in the oven for about 20 minutes, tossing halfway through cooking, until soft and golden brown.

Make the lemon aioli
3

Zest, then halve the lemon. Cut one half into wedges. Mince or grate the remaining garlic clove. In a small bowl, combine the mayonnaise, 1/2 teaspoon lemon zest, a squeeze of lemon juice, and as much garlic as you like (start with a little and go up from there). Season with salt and pepper and thin to a drizzling consistency with a teaspoon or so of water.

Cook the tuna
4

With 3-5 minutes left to go on the veggies, season the tuna on all sides with salt and pepper. Heat a drizzle of olive oil in a large pan over high heat. Add the tuna to the pan and sear for about 1 minute per side, until golden brown on the outside but very rare on the inside. If you prefer your tuna less rare, simply cook for longer. Remove the tuna from the pan and thinly slice.

5

Finish and serve: Plate the seared tuna on a bed of thyme-roasted summer veggies, with a dollop of lemon aioli to the side. Serve with a lemon wedge and enjoy!

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