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.
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.