If you think peanut brittle is limited to the snack category, think again! This recipe shows you that even sweat-salty treats have a place in an adventurous Chef’s kitchen. Pieces of homemade honey-peanut brittle will be scattered over a bed of quinoa, which is topped with a perfectly seared tuna fillet. Sided with zesty green beans.
Alvi’s Drift Tuna Fillet & Lemon Greens
Alvi’s Drift Tuna Fillet & Lemon Greens
with homemade peanut brittle & crème fraîche
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Creme Fraiche
- Garlic Clove
- Garlic Cloves
- Green Beans
- Honey
- Lemon Juice
- Line-caught Tuna Fillet
- Peanuts
- Quinoa
- Spice & All Things Nice Cape Bay Seasoning
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
START WITH THE CARB
Place the rinsed Quinoa in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SEASONED TUNA
Pat the tuna dry with paper towel. Place into a bowl and coat with a drizzle of oil and the Cape Bay seasoning. Set aside.
A LITTLE BRITTLE
Thoroughly grease a flat tray or dish. Place a small pan over medium heat. Add the Honey and allow to bubble until foamy and darker in colour, 2 minutes (swirling the pan occasionally). Don’t let it cook for too long or it’ll burn! Remove the pan from the heat and stir in 1 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the chopped Peanuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop into the fridge to cool for at least 15-20 minutes. Once cooled, remove from the fridge and break up into small pieces.
GARLIC BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed Green Beans until starting to char, 4-5 minutes (shifting constantly). In the final 1-2 minutes, add the grated garlic and Lemon Juice (to taste). Remove from the pan, season and cover.
GOLD(EN) FISH
Return the pan to medium-high heat with a drizzle of oil. When hot, sear the fish until golden, 20-30 seconds per side. Remove from the pan and season.
CREAMY SAUCE
In a small bowl, loosen the crème fraîche with water in 5ml increments until drizzling consistency. Season and set aside.
DIVE IN, CHEF!
Serve up the Quinoa and top with the charred tuna. Place the lemon Green Beans alongside and drizzle over the loosened crème fraîche. Scatter with pieces of the brittle.
Quinoa - 75ml
Line-caught Tuna Fillet - 150g
Spice & All Things Nice Cape Bay Seasoning - 5ml
Honey - 10ml
Peanuts - 20g
Green Beans - 80g
Garlic Clove - 1
Lemon Juice - 10ml
Crème Fraîche - 30ml
START WITH THE CARB
Place the rinsed Quinoa in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SEASONED TUNA
Pat the tuna dry with paper towel. Place into a bowl and coat with a drizzle of oil and the Cape Bay seasoning. Set aside.
A LITTLE BRITTLE
Thoroughly grease a flat tray or dish. Place a small pan over medium heat. Add the Honey and allow to bubble until foamy and darker in colour, 2 minutes (swirling the pan occasionally). Don’t let it cook for too long or it’ll burn! Remove the pan from the heat and stir in 1 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the chopped Peanuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop into the fridge to cool for at least 15-20 minutes. Once cooled, remove from the fridge and break up into small pieces.
GARLIC BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed Green Beans until starting to char, 5-6 minutes (shifting constantly). In the final 1-2 minutes, add the grated garlic and Lemon Juice (to taste). Remove from the pan, season and cover.
GOLD(EN) FISH
Return the pan to medium-high heat with a drizzle of oil. When hot, sear the fish until golden, 20-30 seconds per side. Remove from the pan and season.
CREAMY SAUCE
In a small bowl, loosen the crème fraîche with water in 5ml increments until drizzling consistency. Season and set aside.
DIVE IN, CHEF!
Serve up the Quinoa and top with the charred tuna. Place the lemon Green Beans alongside and drizzle over the loosened crème fraîche. Scatter with pieces of the brittle.
Quinoa - 150ml
Line-caught Tuna Fillet - 300g
Spice & All Things Nice Cape Bay Seasoning - 10ml
Honey - 20ml
Peanuts - 40g
Green Beans - 160g
Garlic Clove - 1
Lemon Juice - 20ml
Crème Fraîche - 60ml
START WITH THE CARB
Place the rinsed Quinoa in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SEASONED TUNA
Pat the tuna dry with paper towel. Place into a bowl and coat with a drizzle of oil and the Cape Bay seasoning. Set aside.
A LITTLE BRITTLE
Thoroughly grease a flat tray or dish. Place a pan over medium heat. Add the Honey and allow to bubble until foamy and darker in colour, 2 minutes (swirling the pan occasionally). Don’t let it cook for too long or it’ll burn! Remove the pan from the heat and stir in 2 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the chopped Peanuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop into the fridge to cool for at least 15-20 minutes. Once cooled, remove from the fridge and break up into small pieces.
GARLIC BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed Green Beans until starting to char, 6-7 minutes (shifting constantly). In the final 1-2 minutes, add the grated garlic and Lemon Juice (to taste). Remove from the pan, season and cover.
GOLD(EN) FISH
Return the pan to medium-high heat with a drizzle of oil. When hot, sear the fish until golden, 20-30 seconds per side. Remove from the pan and season.
CREAMY SAUCE
In a small bowl, loosen the crème fraîche with water in 5ml increments until drizzling consistency. Season and set aside.
DIVE IN, CHEF!
Serve up the Quinoa and top with the charred tuna. Place the lemon Green Beans alongside and drizzle over the loosened crème fraîche. Scatter with pieces of the brittle.
Quinoa - 225ml
Line-caught Tuna Fillet - 450g
Spice & All Things Nice Cape Bay Seasoning - 15ml
Honey - 30ml
Peanuts - 60g
Green Beans - 240g
Garlic Cloves - 2
Lemon Juice - 30ml
Crème Fraîche - 90ml
START WITH THE CARB
Place the rinsed Quinoa in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SEASONED TUNA
Pat the tuna dry with paper towel. Place into a bowl and coat with a drizzle of oil and the Cape Bay seasoning. Set aside.
A LITTLE BRITTLE
Thoroughly grease a flat tray or dish. Place a pan over medium heat. Add the Honey and allow to bubble until foamy and darker in colour, 2 minutes (swirling the pan occasionally). Don’t let it cook for too long or it’ll burn! Remove the pan from the heat and stir in 2 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the chopped Peanuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop into the fridge to cool for at least 15-20 minutes. Once cooled, remove from the fridge and break up into small pieces.
GARLIC BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed Green Beans until starting to char, 6-7 minutes (shifting constantly). In the final 1-2 minutes, add the grated garlic and Lemon Juice (to taste). Remove from the pan, season and cover.
GOLD(EN) FISH
Return the pan to medium-high heat with a drizzle of oil. When hot, sear the fish until golden, 20-30 seconds per side. Remove from the pan and season.
CREAMY SAUCE
In a small bowl, loosen the crème fraîche with water in 5ml increments until drizzling consistency. Season and set aside.
DIVE IN, CHEF!
Serve up the Quinoa and top with the charred tuna. Place the lemon Green Beans alongside and drizzle over the loosened crème fraîche. Scatter with pieces of the brittle.
Quinoa - 300ml
Line-caught Tuna Fillet - 600g
Spice & All Things Nice Cape Bay Seasoning - 20ml
Honey - 40ml
Peanuts - 80g
Green Beans - 320g
Garlic Cloves - 2
Lemon Juice - 40ml
Crème Fraîche - 125ml
Frequently Asked Questions
What is the preparation time for Alvi’s Drift Tuna Fillet & Lemon Greens?
The preparation time for Alvi’s Drift Tuna Fillet & Lemon Greens with homemade peanut brittle & crème fraîche is between 20 and 40 minutes.
What is the total time required to make Alvi’s Drift Tuna Fillet & Lemon Greens with homemade peanut brittle & crème fraîche?
The total time required to make Alvi’s Drift Tuna Fillet & Lemon Greens with homemade peanut brittle & crème fraîche is between 35 and 55 minutes.
How many servings does Alvi’s Drift Tuna Fillet & Lemon Greens provide?
4 servings
What are the main ingredients in Alvi’s Drift Tuna Fillet & Lemon Greens?
Creme Fraiche, Garlic Clove, Garlic Cloves, Green Beans, Honey, Lemon Juice, Line-caught Tuna Fillet, Peanuts, Quinoa, Spice & All Things Nice Cape Bay Seasoning
What is the nutritional information of Alvi’s Drift Tuna Fillet & Lemon Greens?
Calories: 735, Carbs: 65 grams, Fat: grams, Protein: 54.1 grams, Sugar: 17.5 grams, Salt: 470 grams
How do I prepare Alvi’s Drift Tuna Fillet & Lemon Greens?
START WITH THE CARB: Place the rinsed quinoa in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. SEASONED TUNA: Pat the tuna dry with paper towel. Place into a bowl and coat with a drizzle of oil and the Cape Bay seasoning. Set aside. GARLIC BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting constantly). In the final 1-2 minutes, add the grated garlic and lemon juice (to taste). Remove from the pan, season and cover. CREAMY SAUCE: In a small bowl, loosen the crème fraîche with water in 5ml increments until drizzling consistency. Season and set aside. DIVE IN, CHEF!: Serve up the quinoa and top with the charred tuna. Place the lemon green beans alongside and drizzle over the loosened crème fraîche. Scatter with pieces of the brittle. A LITTLE BRITTLE: Thoroughly grease a flat tray or dish. Place a small pan over medium heat. Add the honey and allow to bubble until foamy and darker in colour, 2 minutes (swirling the pan occasionally). Don’t let it cook for too long or it’ll burn! Remove the pan from the heat and stir in 1 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the chopped peanuts until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop into the fridge to cool for at least 15-20 minutes. Once cooled, remove from the fridge and break up into small pieces. GOLD(EN) FISH: Return the pan to medium-high heat with a drizzle of oil. When hot, sear the fish until golden, 20-30 seconds per side. Remove from the pan and season.
What should be prepared from my kitchen to make Alvi’s Drift Tuna Fillet & Lemon Greens?
Creme Fraiche, Garlic Clove, Garlic Cloves, Green Beans, Honey, Lemon Juice, Line-caught Tuna Fillet, Peanuts, Quinoa, Spice & All Things Nice Cape Bay Seasoning
How many calories does Alvi’s Drift Tuna Fillet & Lemon Greens have?
735 calories
How much fat content does Alvi’s Drift Tuna Fillet & Lemon Greens have?
grams
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