Seared Tuna with Rustic Ginger-Tomato Sauce

sliced tuna, ginger-cherry tomato sauce, pine nuts, basil, orzo

1709 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 569 | Category: Pescatarian | Allergens: Contains Fish (Tuna) + Wheat (Orzo). Processed in a facility that handles Egg. | Excellent Source of: Fiber, Protein, Vitamin C | Good Source of: Iron, Vitamin A


  • - Chef's Knife
  • - Fine Mesh Strainer
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Medium Saucepan
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Diced Shallots
  • - Fresh Basil
  • - Minced Garlic
  • - Minced Ginger
  • - Mixed Cherry Tomatoes
  • - Orzo
  • - Pine Nuts
  • - Tuna Pieces

Wine Pairings by @grapefriend

Try a fuller-bodied brambly rosé from Bandol for the tuna and zesty ginger.

Beer Pairings

Opt for a hoppy and slightly bitter pilsner to stand up to the ginger and rich tuna.

TK Table Talk:

Who was the first band or musician you were really into? Are you still into them?

What To Do:

1. Tuna may arrive slightly frozen. Thaw as needed.

Seared Tuna with Rustic Ginger-Tomato Sauce - Step 1

2. Cook Orzo: In a medium saucepan over medium-high heat, add water and 2 teaspoons salt. Bring to a boil. Stir in orzo and boil 6 minutes or until orzo is al dente. Drain with a fine wire-mesh strainer.

Seared Tuna with Rustic Ginger-Tomato Sauce - Step 2

3. Halve cherry tomatoes. Coarsely chop half of basil. (Reserve remaining half for garnish.)

Seared Tuna with Rustic Ginger-Tomato Sauce - Step 3

4. Sear Tuna While orzo cooks, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Sprinkle tuna with salt and pepper. Sear 1 to 2 minutes on each side or to desired doneness. Remove tuna from skillet.

Seared Tuna with Rustic Ginger-Tomato Sauce - Step 4

5. Make Sauce: Return skillet to medium heat. Add tomatoes, shallots, ginger, and garlic. Stir in enough water to make the mixture saucy (about 1 to 3 tablespoons). Cover and cook 2 minutes or until tomatoes begin to soften. Uncover and stir in pine nuts and chopped basil.

To Serve: Slice tuna. Divide orzo and tuna evenly between 2 serving plates. Top with tomato sauce, drizzle with a little extra olive oil, and garnish with basil leaves.

Pro Tip:

Pro Tip: Make sure the skillet is very hot before searing the tuna to prevent it from sticking or over-cooking.
Spice it Up!: Drizzle the tuna with chili oil instead of olive oil for an added kick.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.