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SideChef
Recipes
Dairy-Free
Ahi Tuna Au Poivre with Warm Artichoke-Farro Salad

24 INGREDIENTS • 12 STEPS • 45MINS

Ahi Tuna Au Poivre with Warm Artichoke-Farro Salad

Recipe

5.0

1 rating
"This dish is all about simple and healthy ingredients. I love rare, great quality tuna! Especially when crusted with these spices and paired with a healthy grain such as farro, some citrus and arugula. This is a perfect dish for anytime of the year – lunch or dinner." - Robert Irvine
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Ahi Tuna Au Poivre with Warm Artichoke-Farro Salad
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"This dish is all about simple and healthy ingredients. I love rare, great quality tuna! Especially when crusted with these spices and paired with a healthy grain such as farro, some citrus and arugula. This is a perfect dish for anytime of the year – lunch or dinner." - Robert Irvine
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

45MINS

Total Time

$11.10

Cost Per Serving

Ingredients

Servings
2
us / metric
Fingerling Potato
3/4 cup
Fingerling Potato
Shallot
1
Shallot
Garlic
2 cloves
Garlic
Lemon
1
Lemon
Fresh Thyme
3 1/2 Tbsp
Fresh Thyme
Fresh Parsley
3 Tbsp
Fresh Parsley
Chicken Base
1 pckg
Chicken Base
Bay Leaf
1
Bay Leaf
Fresh Chives
2 2/3 Tbsp
Fresh Chives
Ahi Tuna Steak
2
Ahi Tuna Steak
Ground Coriander
2 Tbsp
Ground Coriander
Ground Cumin
1 Tbsp
Ground Cumin, ground
Arugula
1 1/2 cups
Arugula
Mandarin Orange
1/2 cup
Mandarin Orange
Artichoke Hearts
2/3 cup
Artichoke Hearts
Farro
2/3 cup
Farro
Dry Mustard
1 Tbsp
Dry Mustard
Ground Fennel
1 Tbsp
Ground Fennel
Balsamic Reduction
2 Tbsp
Balsamic Reduction
Water
1 1/4 cups
Water
Grapeseed Oil
1 tsp
Grapeseed Oil
Salt
1/2 tsp
Salt
Ground Black Pepper
2 tsp
Ground Black Pepper
Oil
3 Tbsp
Oil

Nutrition Per Serving

VIEW ALL
Calories
1501
Fat
67.8 g
Protein
108.1 g
Carbs
129.6 g
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Ahi Tuna Au Poivre with Warm Artichoke-Farro Salad
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Cut the Fingerling Potato (3/4 cup) into 1/4 inch discs and place on a sheet pan. Mince Shallot (1); set aside. Thinly slice the Garlic (2 cloves); set aside. Juice half of the Lemon (1) into a small bowl; discard seeds; hold.
step 2 Cut the Fingerling Potato (3/4 cup) into 1/4 inch discs and place on a sheet pan. Mince Shallot (1); set aside. Thinly slice the Garlic (2 cloves); set aside. Juice half of the Lemon (1) into a small bowl; discard seeds; hold.
step 3
Remove the stems from the Fresh Thyme (3 1/2 Tbsp) and Fresh Parsley (3 Tbsp). Chop the leaves separately and set aside. Strain and cut Artichoke Hearts (2/3 cup) in half the set aside. Drizzle Oil (1 Tbsp) over the potatoes and toss. Roast in the oven for 15 minutes.
step 3 Remove the stems from the Fresh Thyme (3 1/2 Tbsp) and Fresh Parsley (3 Tbsp). Chop the leaves separately and set aside. Strain and cut Artichoke Hearts (2/3 cup) in half the set aside. Drizzle Oil (1 Tbsp) over the potatoes and toss. Roast in the oven for 15 minutes.
step 4
Combine the Chicken Base (1 pckg) and Water (1 1/4 cups) in another small bowl; hold.
step 5
Heat Grapeseed Oil (1 tsp) in a small sauce pot over medium heat. Add the shallots, garlic, thyme and Farro (2/3 cup). Cook, stirring occasionally for 3 minutes.
step 5 Heat Grapeseed Oil (1 tsp) in a small sauce pot over medium heat. Add the shallots, garlic, thyme and Farro (2/3 cup). Cook, stirring occasionally for 3 minutes.
step 6
Add the Chicken Base, Bay Leaf (1), Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Bring to a simmer. Cover, reduce heat to low and cook for 28 to 30 minutes. Remove from heat and discard bay leaf. Mince only 6 Fresh Chives (2 2/3 Tbsp).
step 7
Pat the Ahi Tuna Steak (2) dry with a paper towel. Combine Ground Coriander (2 Tbsp), Dry Mustard (1 Tbsp), Ground Cumin (1 Tbsp), Ground Fennel (1 Tbsp) and Ground Black Pepper (2 tsp) on a plate.
step 8
Rub Oil (1 Tbsp) on each ahi steak and then press into the spices to coat on all sides.
step 9
Heat Oil (1 Tbsp) in a medium sauté pan over high heat. Sear each side for 30 seconds. Sear each edge for 10 seconds. Hold for plating.
step 9 Heat Oil (1 Tbsp) in a medium sauté pan over high heat. Sear each side for 30 seconds. Sear each edge for 10 seconds. Hold for plating.
step 10
To the farro, add the potatoes, artichoke hearts and parsley. Gently stir and keep warm for plating. Drain Mandarin Orange (1/2 cup) and add to a large bowl. Add the Arugula (1 1/2 cups) and lemon juice. Toss until everything is well incorporated.
step 10 To the farro, add the potatoes, artichoke hearts and parsley. Gently stir and keep warm for plating. Drain Mandarin Orange (1/2 cup) and add to a large bowl. Add the Arugula (1 1/2 cups) and lemon juice. Toss until everything is well incorporated.
step 11
Slice each ahi steak into 6 even size pieces in a straight cut (12 pieces total). Plate warm farro salad in the center of two plates.
step 12
Top the salad with arugula salad. Present your sliced ahi on top of the warm farro pilaf and drizzle the Balsamic Reduction (2 Tbsp) over the ahi and around the plate for garnish. Garnish with chives. Serve and enjoy!
step 12 Top the salad with arugula salad. Present your sliced ahi on top of the warm farro pilaf and drizzle the Balsamic Reduction (2 Tbsp) over the ahi and around the plate for garnish. Garnish with chives. Serve and enjoy!

Tags

Dairy-Free
American
Lunch
Fish & Seafood
Healthy
Shellfish-Free
Dinner
Potatoes
Salad
Side Dish
Vegetables
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