Seared Ahi Tuna with Chimichurri Sauce on a white plate.

Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado

Looking for an easy ahi tuna recipe? This recipe for Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado is simple, healthy and delicious.

Seared Ahi Tuna with Chimichurri Sauce on a white plate.
Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado

Looking for an easy ahi tuna recipe? This recipe for Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado is simple, healthy and delicious.

Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado on a white plate.

We all indulge on weekends, am I right? I can’t be the only one who finds herself flipping pancakes and making hearty, egg-laden brunches, with perhaps some baking thrown in for good measure? Oh, and don’t forget the wine. It wouldn’t be a good weekend without a glass or two (or three, don’t worry, I don’t judge).

By Monday, I’m ready to get back on track, to detox, to return to normal. But this weekend, we had a head start.

A white bowl filled with colorful green Chimichurri Sauce.
Seared Ahi Tuna with Chimichurri Sauce on a white plate.

On Sunday, the topic of the evening’s dinner was discussed. “Seared tuna,” my husband requested; he was intent on a simple seared tuna, fresh and ruby colored. “Do you mind if I try something different with it?” I queried — we often fall back on one of our favorite preparations, and as delicious as it is, I wanted to pare down even more, as it tends to dirty up my stove with splatter and makes the house smell (albeit a delicious smell) for days. “What do you think of Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado?” I asked. I figured the chimichurri would clinch the deal.

And it did.

Seared Ahi Tuna over a salad on a white plate.

How I Made Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado

With a refrigerator full of gorgeous fresh herbs and tender baby arugula, I wanted to try Eric Ripert’s version of a chimichurri – more salsa than sauce. Of course, I fussed with it a bit – I went heavier on the cilantro than the parsley, as I always prefer my chimichurri that way. And I thought it could use a little more heat, so a pinch of cayenne and a dose of crunchy jalapeño sounded like a good idea.

Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado |

Sunday supper came about in mere minutes – and with a quick sear on both sides, I found myself plating the slivers of gorgeous tuna, resting it on a willing bed of baby arugula and perfectly ripe avocado. A generous drizzle of the vibrant chimichurri, and each bite was velvety, crunchy and bright – just as a spring Sunday dinner should be.

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Seared Ahi Tuna with Chimichurri Sauce

One of the best things about a seared ahi tuna is that because it cooks so quickly, dinner is never far away. This recipe for Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado combines velvety smooth tuna with a hearty salad filled with the vibrant flavors of a crunchy chimichurri, fresh peppery arugula and buttery avocado.
Course Dinner, Main Course
Cuisine American, Argentinian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 509kcal


  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup cilantro chopped
  • 1/2 small red onion minced
  • 1 jalapeño minced
  • 3 tablespoons sherry vinegar
  • 2 tablespoons basil chopped
  • 2 tablespoons parsley chopped
  • 3 garlic cloves minced
  • 1 teaspoon thyme chopped
  • 1 teaspoon red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • kosher salt
  • freshly ground black pepper
  • 1 pound sushi-grade tuna steak (1 steak)
  • 6 oz baby arugula
  • 2 avocados pitted, peeled and sliced


  • In a small bowl, stir 1/3 cup of olive oil with the cilantro, red onion, jalapeño, sherry vinegar, basil, parsley, garlic, thyme, red pepper flakes, and cayenne pepper. Season with salt and pepper, and set aside.
  • Season both sides of the tuna generously with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a non stick pan over high heat. Sear the tuna, about 2 minutes per side. Transfer to a cutting board and cut into thin slices.
  • In a medium bowl, toss the baby arugula with about 1/2 of the chimichurri sauce. Place a handful of arugula on salad plates, and top with the the slices of tuna and avocado. Dress with more chimichurri sauce and serve with any remaining sauce on the side.


Adapted from Seared Tuna with Chimichurri Sauce and Greens by Eric Ripert, Food & Wine (July, 2004).


Calories: 509kcal | Carbohydrates: 13g | Protein: 30g | Fat: 39g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 75mg | Potassium: 990mg | Fiber: 8g | Sugar: 2g | Vitamin A: 4223IU | Vitamin C: 26mg | Calcium: 99mg | Iron: 3mg
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Recipe Rating

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    • Liren Baker

      Hi Kate,

      My small team and I are constantly working in the background updating the over 1,300 recipe posts on my site to include nutritional data on all the recipes. This feature is a relatively recent technology that I have been able to offer my readers, and unfortunately, it must be manually done for older recipes, so you can imagine that it is taking a while to get through all the content from 2010 until the present. Believe me, this is a priority for me. This recipe was first published in 2014 and will be updated as soon as we possibly can.


      p.s. There are kinder ways to ask a question.

  1. Renee

    We make this chimichurri all the time and love it! The tuna is wonderful, but we also do steak or Portobello mushrooms as well. Thanks so much for a great recipe!

    • Liren Baker

      I’m so glad you love the chimichurri, Renee, you are so very welcome! It really is such a versatile sauce, isn’t it?

  2. Amy

    This looks amazing! I plan on making it this weekend. Is there a grain that you think would pair nicely with this? My initial thought was quinoa might work.

    • Liren Baker

      Hi Amy! Hope you enjoy it! Grains that could work with this dish – yes quinoa would be great, also farro, corn, and barley. I hope this helps!

  3. Diane

    As I read other reviews everybody talked about how “pretty” it was (and it is) but I wanted to know what it would taste like. My husband and I are doing a very carb restricted diet for the next couple of months so I am really trying hard to find good flavorful recipes that will fit. This one is a real winner. Will definitely make it again.

    • Liren Baker

      Diane, that means so much, thank you! I’m glad that you and your husband have found a recipe that will help you in the coming weeks!

  4. KEISHAinc

    Never have I thought I would ever cook Ahi Tuna, but after seeing this recipe and the images… OMG! Plus, the dish seems so simple to pull together. I will definitely try this one.

  5. Haley

    So delicious and light. Made this tonight for the boyfriend and he loved it. Followed the recipe to a tee and wouldn’t change a thing. So wonderful! Thank you for sharing!

  6. Fanny

    This looks so good :) Amazing photos, and im sure it tastes amazing aswell. Can´t wait to try this out :)

  7. Becky

    Seriously, this has my mouth watering! I love seared tuna and with avocado and chimichurri it would be just divine! Great spring recipe!

  8. Elma

    Hello dear! I am totally in love with your posts. Gorgeous and delicious recipes!
    Take a look at my blog as I also do cooking and photography posts:

    Thanks doll and have a great day!

  9. Denise

    Chimichurri is a favorite to serve alongside grilled meats in our house, but haven’t tried with fish. Cannot wait to try it out!

  10. cheri

    I pinned and printed! This salad is perfection, the way it looks and the ingredients used. MY husband would love this!

  11. marcie

    This dish looks so fresh and vibrant, and I’m a huge fan of chimichurri and arugula! Looks delicious. :)

  12. Heidi @foodiecrush

    Positively perfect for Sunday or any other old day o f the week. Your tuna looks gorgeous and I love the idea of chimichurri to spice things up.

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