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.
Tuna Fillet & Lemon Greens
Tuna Fillet & Lemon Greens
with homemade peanut brittle
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Danish-style Feta
- Green Beans
- Honey
- Lemon Juice
- Line-caught Tuna Steak
- NOMU Seafood Rub
- Peanuts
- Quinoa
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
START WITH THE CARB
Place the Quinoa in a pot with the stock and 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 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 NOMU rub. 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 10g [20g]|#7DA0D7 of butter – be careful, it’ll be hot. Working quickly, mix in the 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.
LEMON BEANS
Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting constantly). In the final 1-2 minutes, add the 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.
DIVE IN, CHEF!
Serve up the Quinoa and top with the charred tuna. Place the lemon green beans alongside and crumble over the feta. Scatter with pieces of the brittle.
START WITH THE CARB
Place the Quinoa in a pot with the stock and 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 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 NOMU rub. 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 10g [20g]|#7DA0D7 of butter – be careful, it’ll be hot. Working quickly, mix in the 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.
LEMON BEANS
Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting constantly). In the final 1-2 minutes, add the 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.
DIVE IN, CHEF!
Serve up the Quinoa and top with the charred tuna. Place the lemon green beans alongside and crumble over the feta. Scatter with pieces of the brittle.
START WITH THE CARB
Place the Quinoa in a pot with the stock and 675ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 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 NOMU rub. 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 10g [20g]|#7DA0D7 of butter – be careful, it’ll be hot. Working quickly, mix in the 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.
LEMON BEANS
Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting constantly). In the final 1-2 minutes, add the 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.
DIVE IN, CHEF!
Serve up the Quinoa and top with the charred tuna. Place the lemon green beans alongside and crumble over the feta. Scatter with pieces of the brittle.
START WITH THE CARB
Place the Quinoa in a pot with the stock and 675ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 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 NOMU rub. 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 10g [20g]|#7DA0D7 of butter – be careful, it’ll be hot. Working quickly, mix in the 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.
LEMON BEANS
Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting constantly). In the final 1-2 minutes, add the 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.
DIVE IN, CHEF!
Serve up the Quinoa and top with the charred tuna. Place the lemon green beans alongside and crumble over the feta. Scatter with pieces of the brittle.
Frequently Asked Questions
What is the preparation time for Tuna Fillet & Lemon Greens?
The preparation time for Tuna Fillet & Lemon Greens with homemade peanut brittle is between 20 and 40 minutes.
What is the total time required to make Tuna Fillet & Lemon Greens with homemade peanut brittle?
The total time required to make Tuna Fillet & Lemon Greens with homemade peanut brittle is between 35 and 55 minutes.
How many servings does Tuna Fillet & Lemon Greens provide?
4 servings
What are the main ingredients in Tuna Fillet & Lemon Greens?
Danish-style Feta, Green Beans, Honey, Lemon Juice, Line-caught Tuna Steak, NOMU Seafood Rub, Peanuts, Quinoa, Vegetable Stock
What is the nutritional information of Tuna Fillet & Lemon Greens?
Calories: 570, Carbs: 69 grams, Fat: grams, Protein: 22.6 grams, Sugar: 16.5 grams, Salt: 1130 grams
How do I prepare Tuna Fillet & Lemon Greens?
DIVE IN, CHEF!: Serve up the quinoa and top with the charred tuna. Place the lemon green beans alongside and crumble over the feta. Scatter with pieces of the brittle. 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. LEMON BEANS: Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting constantly). In the final 1-2 minutes, add the lemon juice (to taste). Remove from the pan, season and cover. 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 10g [20g]|#7DA0D7 of butter – be careful, it’ll be hot. Working quickly, mix in the 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. SEASONED TUNA: Pat the tuna dry with paper towel. Place into a bowl and coat with a drizzle of oil and the NOMU rub. Set aside. START WITH THE CARB: Place the quinoa in a pot with the stock and 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
What should be prepared from my kitchen to make Tuna Fillet & Lemon Greens?
Danish-style Feta, Green Beans, Honey, Lemon Juice, Line-caught Tuna Steak, NOMU Seafood Rub, Peanuts, Quinoa, Vegetable Stock
How many calories does Tuna Fillet & Lemon Greens have?
570 calories
How much fat content does Tuna Fillet & Lemon Greens have?
grams
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