Seared Ahi Tuna with Chimichurri -- Gluten Free, Dairy Free, Delicious
The chimichurri recipe here is fairly spicy, so you will want to omit the jalapeño and cayenne if you’re sensitive to that — and the whole meal is naturally gluten free, dairy free, and low carb.
Servings 2
Ingredients
- 1 lb sushi grade Ahi tuna steak
- leaves from one bunch fresh flat leaf parsley
- handful fresh oregano leaves substitute dried to taste if not available
- a few fresh basil leaves substitute dried to taste if not available
- 4 peeled garlic cloves
- 1 small jalapeño omit if you don't like yours spicy
- ¼ medium yellow onion
- Juice from ½ a small lime
- ⅓ cup olive oil
- 2.5 tablespoon red wine vinegar
- ½ teaspoon cayenne cut down or omit if you don't like yours spicy
- black pepper to taste
- Kosher salt to taste
- Salad fixings of choice -- I used spinach romaine, radishes, green onions, and avocado
Instructions
To make your chimichurri sauce
- Add parsley, oregano, basil, garlic, jalapeño, onion, lime juice, olive oil, vinegar, cayenne, pepper, and salt to food processor and blend until fairly smooth.
To sear your tuna
- Heat two tablespoons olive oil over medium heat.
- Salt and pepper both sides of your tuna, then sear for two minutes per side over medium heat.
- Remove to cutting board and slice thinly against the grain.
To serve
- Arrange tuna slices on a bed of salad greens of choice.
- Drizzle with chimichurri sauce and top the salad with whatever add-ons you have handy and sound tasty in this context. :)