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