In order to bring you the best organic produce, some ingredients may differ from those depicted.
Yellowfin tuna poached with lemon and rosemary over white bean salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 330 Calories/Serving
Pick a fish, any fish! And gently simmer it in our aromatic lemon- and rosemary-infused broth. This method of poaching is a tried-and-true way to achieve moist, delicate, and flavorful results.
In your bag
- 1 organic lemon
- 2 sprigs organic fresh rosemary
- Fish options:
- 2 wild skinless yellowfin tuna steaks (about 6 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 1 cup cooked white beans
- ¼ pound organic grape or cherry tomatoes
- ½ cup cooked quartered artichoke hearts
- ¼ cup pitted Castelvetrano olives
- 4 or 5 sprigs organic fresh flat-leaf parsley
Calories 330, Total Fat 11g (14% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 550mg (24% DV), Total Carb. 22g (8% DV), Fiber 8g (29% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the lemon
- Juice half the lemon; cut the remaining half into ¼-inch-thick slices. Set aside the juice for the salad. [Juice 1 lemon; cut the remaining lemon into slices.]
Poach the fish (to pan-sear the tuna, see Chef’s Tip)
- If using king salmon, cut in half crosswise.
Bring a large sauce pot of water to a boil. Add the lemon slices and rosemary and cook until the flavors come together, about 5 minutes. Reduce to a simmer and add the fish.
Cook until the fish is opaque on the outside but still pink within, 1 to 2 minutes for rare, 2 to 4 minutes for medium.
For halibut, king salmon, and barramundi:
Cook until the fish is opaque and flaky, 6 to 8 minutes.
Using a slotted spoon or spatula, transfer the fish to a cutting board to cool slightly (if using salmon or barramundi, discard the skin if desired), then cut the fish crosswise into ½-inch-thick slices. Season to taste with salt and pepper. While the water is heating and the fish is cooking, prepare the salad.
Make the white bean salad
- Rinse the white beans.
- Cut the tomatoes in half.
- Coarsely chop the artichoke hearts.
- Cut the olives in half lengthwise, checking for any pits.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together 1 tablespoon [2 TBL] lemon juice and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper. Add the beans, tomatoes, artichokes, olives, and parsley and toss to combine. Season to taste with salt and pepper.
Transfer the white bean salad to individual bowls, top with the fish, and serve.
- Juice the lemon.
- Rinse the beans.
- Strip the parsley leaves.
- Assemble the white bean salad.
- Transfer the salad to bowls.