seared ahi tuna with fresh chimichurri

this recipe kind of snuck up on me. i'm not really experienced with cooking fish; the whole kit and caboodle kind of intimidates me. but this recipe looked fairly straightforward, simple, and fresh. and once i plated it, i thought to myself, i really made this? someone like me couldn't have made this...


but here we are ladies and gents, i did make it and i'm so glad. it was SO easy, i promise you that. sometimes fresh, simple ingredients can really yield the best results and make you feel like a total rockstar in the process.

seared ahi tuna with fresh chimichurri (adapted from here)

ingredients | serves 2


  • 1 lb sushi grade tuna steak
  • 1 avocado
  • 6oz fresh arugula


  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped red onion
  • 1 jalepeño
  • 1.5 tbsp sherry vinegar
  • 1 tbsp chopped basil
  • 1 tbsp chopped parsley
  • 2 garlic cloves, minced
  • 1 tsp chopped thyme
  • 1 tsp red pepper flakes
  • pinch of cayenne pepper
  • salt & pepper to taste


  1. combine all chimichurri ingredients and set aside while cooking the tuna. this will help the flavors blend. 
  2. season both sides of the ahi tuna liberally with salt and pepper
  3. heat two tablespoons of olive oil in a nonstick pan over high heat. 
  4. sear the tuna about 2 minutes each side. *this will reflect the rareness in the photo above, don't freak - keep in mind if you buy sushi grade, it's meant to be eaten rare!
  5. once tuna has been seared, transfer to a cutting board and slice thinly.
  6. in a medium bowl, toss half of the chimichurri with the arugula and place on the plate.
  7. top arugula with thinly sliced ahi, half of an avocado, and the rest of the chimichurri.

i know the weather is teasing us for summer right now - this is perfect for those breezy, outdoor late summer dinners with a copious amount of white wine and dessert, and it takes all of 15 minutes to get together. more time for wine, am i right?

hope you love it! 

xoxo, #chefhaley