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
- combine all chimichurri ingredients and set aside while cooking the tuna. this will help the flavors blend.
- season both sides of the ahi tuna liberally with salt and pepper.
- heat two tablespoons of olive oil in a nonstick pan over high heat.
- 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!
- once tuna has been seared, transfer to a cutting board and slice thinly.
- in a medium bowl, toss half of the chimichurri with the arugula and place on the plate.
- 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!