L’Artisan: Smoky Tuna Steaks with Cilantro-Mango Slaw
Roasted Sweet Potatoes & Roasted Garlic Aioli
Cooking time
25 minutes
Servings
2/4
Calories
760 /serving
Turn on, tuna in! These pretty plates star rosy red slices of wild-caught tuna, pan-seared under a fine dusting of smoky Mexican-themed spices. With a meaty texture and clean marine flavour, they’re the perfect centrepiece for a pre-summer steak night. Contrast the fish with a slaw of big-cut mango and string peas, perfumed with lime and fresh cilantro. For a side, warm wedges of roasted sweet potatoes demand to take a dip in a quickmade aioli.
We will send you:
- 2 Wild-caught tuna steaks
- 450g Sweet potatoes
- 150g Shredded cabbage
- 100g String peas (snow peas or sugar snap peas)
- 1 Bunch of cilantro
- 2 Limes
- 1 Mango
- 60ml Mayonnaise
- 2 Roasted garlic cloves
- 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs, Tuna
You will need:
Medium pan (non-stick if possible)
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
3 g
Sodium
730 mg
Total Carb
79 g
Sugars
29 g
Protein
43 g
Fibre
14 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 22 to 24 min., until browned and tender.
Mise en place
Meanwhile, halve the string peas lengthwise. Peel and pit the mango; thinly slice lengthwise. Juice the limes. Roughly chop the cilantro leaves and stems.
Cook the tuna
Pat the tuna dry with paper towel; season with ⅔ of 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 for 5 min. before slicing against the grain.
Make the slaw
Meanwhile, in a large bowl, combine the cabbage, string peas, mango, lime juice, ⅔ of the cilantro, all but a pinch of the remaining spices and S&P.
Make the aioli & serve
Mince the garlic. In a small bowl, combine the mayo, garlic and remaining spices. Divide the sweet potatoes and slaw between your plates. Top with the tuna. Garnish with the remaining cilantro. Serve the aioli on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
