One of my favorite accompaniments for steak is chimichurri, an Argentinean sauce or condiment, similar to pesto, that is popular throughout South America. John and I had the pleasure of traveling to Argentina and Uruguay several years ago and fell in love with the amazing food, wine, and culture. I love that chimichurri is healthy, flavorful, and delicious. So, when I received a huge box of proteins from my sister as a birthday gift this year from Wildfork, I thought it might be useful if I made the tuna in the same manner that I make steak. It makes for a beautiful presentation when the steak or tuna is sliced diagonally and served on plates with the sauce spooned over. For anyone following a Keto diet, this is the perfect quick dinner as it only takes a few minutes to throw together on busy weeknights!
Ingredients
½ cup olive oil
½ cup chopped Italian parsley
½ small red onion finely chopped
3 tbsps. red wine vinegar
2 tbsps. chopped cilantro
2 garlic cloves, minced
1 tsp. crushed red pepper
1 tsp. thyme
Sea salt and fresh ground pepper
Four 6 oz tuna steaks
1. In a small bowl, combine the olive oil with the parsley, red onion, vinegar, cilantro, garlic, crushed red pepper and thyme. Season the chimichurri sauce with sea salt and pepper.
2. Season the tuna steaks with salt and pepper. Heat 2 large skillets. Add 1 tablespoon of the remaining olive oil to each skillet; when it shimmers, add 2 tuna steaks to each pan. Cook over high heat until browned but rare in the center, 1 minute per side. Be very careful not to overcook.
3. Thinly slice the tuna steaks and set on the plates. Spoon the chimichurri sauce over the sliced tuna and serve immediately.
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