Seared tuna with kiwi-tomato salad and lemon vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Seared tuna with kiwi-tomato salad and lemon vinaigrette

Diabetes-Friendly, Mediterranean, Lean & Clean, Paleo, Soy-Free, Gluten-Free, Dairy-Free, Carb-Conscious

2 Servings, 470 Calories/Serving

15 Minutes

With vitamin C–rich kale, kiwi, tomato, and bell pepper, this meal could be called “immune-boosting” salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Seafood options:
  • 2 wild skinless albacore tuna steaks (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • 1 organic kiwi
  • 3 ounces organic grape or cherry tomatoes
  • 1 organic red or other bell pepper
  • Sun Basket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
  • 6 ounces organic shredded kale or other leafy greens

Ingredient IQ

Think of porcini powder (used here in our lemon vinaigrette) as magic umami dust. Made from ground dried porcini mushrooms, the powder is especially tasty in leaner dishes because it gives food richer, deeper flavors without adding fat.

Nutrition per serving

Calories: 470, Protein: 36g (72% DV), Fiber: 6g (24% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 45mg (15% DV), Sodium: 190mg (8% DV), Carbohydrates: 25g (8% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and sear the seafood

For the fish (tuna or snapper):
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the snapper) and cook, turning once, until lightly browned (and the snapper skin is crisp), about 30 seconds per side for rare tuna, 1 to 2 minutes per side for medium tuna, and 3 to 4 minutes per side for snapper (the flesh should be opaque and flaky). Transfer to a cutting board to rest for 5 minutes. Cut the fish into ½-inch-thick slices, discarding the snapper skin if desired.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

While the seafood cooks, prepare the salad.

2

Make the salad

  • Peel the kiwi and cut into ¼-inch-thick rounds.
  • Cut the tomatoes in half.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
In a small bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.
In a large bowl, toss together the kale, kiwi, tomatoes, bell pepper, and half the lemon vinaigrette (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.

Serve

Transfer the kiwi-tomato salad to individual bowls and top with the seafood. Serve the remaining vinaigrette on the side.

Kids Can!

  • Time the seafood.
  • Stir the lemon vinaigrette.
  • Assemble the salad.