I often state that salmon is my favorite fish, and that is absolutely true! My second favorite fish is tuna. Shortly after we moved back to Chicagoland a few years ago, we joined a community supported fishery based in Sitka, Alaska. We receive about 5 pounds of wild caught salmon 4 months of the year. Occasionally, Sitka Salmon offers other seafood for sale. When they offered albacore tuna, we jumped at the chance to buy a box. And have been enjoying it ever since!
One of the ways we have prepared the tuna was with a chimichurri sauce. Chimichurri is a piquant sauce or marinade containing parsley, garlic, vinegar, olive oil, and chili pepper. The addition of a tomato to the sauce adds flavor and texture to it, along with some color. (And makes it a chimichurri rojo, rojo being Spanish for “red.”) The tuna is lightly seared and served with the sauce. Another restaurant quality dish prepared at home!
Tuna with Chimichurri Rojo
Tuna with Chimichurri Rojo (adapted from a recipe by Nic Mink via sitkasalmonshares.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 5 minutes, Serves: 2
Ingredients:
- 1 albacore tuna fillet
- 1 shallot, minced
- 1 garlic clove, minced
- 1 plum tomato, finely chopped
- 1/2 cup parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh chili pepper
- 1/4 teaspoon smoked paprika
- 1/2 lemon, zested
- 2 tablespoons sherry wine vinegar
- 1/2 cup + 1 tablespoon olive oil, divided
- salt and pepper, to taste
All prepped and ready to go!
Directions:
In a medium bowl, combine the shallot, garlic, tomato, parsley, oregano, chili pepper, paprika, lemon zest, vinegar, 1/2 cup olive oil, 1 tablespoon water, and salt (to taste). Stir to combine the chimichurri. Allow it to rest for at least 30 minutes to allow the flavors to mellow and meld.
Allow the chimichurri to sit for the flavors to meld.
Pat the tuna dry and season it with salt & pepper on all sides.
Season the tuna with salt and pepper.
In a cast iron or other heavy skillet over high heat, add the tablespoon of olive oil. Sear the tuna quickly on all sides, about 1 minute per side, leaving the middle rare.
The outside has a nice sear on it!
Transfer the seared tuna to a plate and slice it into 1/2-inch pieces.
Slice the tuna into 1/2-inch pieces.
Serve with the chimichurri.
Serve the slices with the chimichurri rojo sauce.
Another amazing meal! ~Linda
Tuna with Chimichurri Rojo (adapted from a recipe by Nic Mink via sitkasalmonshares.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 5 minutes, Serves: 2
Ingredients:
- 1 albacore tuna fillet
- 1 shallot, minced
- 1 garlic clove, minced
- 1 plum tomato, finely chopped
- 1/2 cup parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh chili pepper
- 1/4 teaspoon smoked paprika
- 1/2 lemon, zested
- 2 tablespoons sherry wine vinegar
- 1/2 cup + 1 tablespoon olive oil, divided
- salt and pepper, to taste
Directions:
In a medium bowl, combine the shallot, garlic, tomato, parsley, oregano, chili pepper, paprika, lemon zest, vinegar, 1/2 cup olive oil, 1 tablespoon water, and salt (to taste). Stir to combine the chimichurri. Allow it to rest for at least 30 minutes to allow the flavors to mellow and meld.
Pat the tuna dry and season it with salt & pepper on all sides. In a cast iron or other heavy skillet over high heat, add the tablespoon of olive oil. Sear the tuna quickly on all sides, about 1 minute per side, leaving the middle rare.
Transfer the seared tuna to a plate and slice it into 1/2-inch slices and serve with the chimichurri.