Seared Albacore Tuna with Chimichurri Sauce

Ingredients

  • 12 oz albacore tuna

  • 3 to 4 garlic cloves

  • 1 cup packed fresh parsley

  • 2 tablespoons fresh oregano leaves (can sub 2 teaspoons dried oregano)

  • 1/3 cup extra virgin olive oil

  • 2 tablespoons red or white wine vinegar

  • 1/2 teaspoon sea salt

  • 1/8 teaspoon freshly ground black pepper

  • 1/4 teaspoon red pepper flakes

Instructions

Chimichurri

  1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

  2. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Albacore Tuna

  1. Pat the tuna dry and season with salt and pepper on all sides. Bring a cast iron skillet (or other heavy skillet) to high heat and add safflower oil. Sear the tuna quickly on all sides, about 1 minute per side, leaving the middle rare.

  2. Transfer the seared tuna to a plate and then pop it in the freezer for 1 minute to stop the cooking process.

  3. Slice the tuna in ½ inch slices and serve with the chimichurri to the side or spooned on top

Haley Smith