Seared Tuna with Chimichurri
My friend Jen, who studied at Le Cordon Bleu in Paris, was in a cooking competition on television and had to make just one dish to wow the judges. When she was preparing for the show, she invited me for a recipe testing. One of the options was a dish elegantly drizzled with a chimichurri sauce. I never forgot the freshness of it and I set out to duplicate it in my own way. Here, it works wonders on these light cucumber noodles and quick-seared tuna.
|For the chimichurri:|
|15g||fresh flat-leaf parsley|
|½ tsp||dried oregano|
|2||medium garlic cloves, finely chopped|
|½||serrano chilli or jalapeño pepper, deseeded and diced|
|2 tbsp||diced white onion|
|1½ tbsp||red wine vinegar|
|2 tbsp||olive oil|
|Salt and pepper|
|For the tuna:|
|2 (115g)||yellowfin tuna fillets|
|Salt and cracked black peppercorns|
|1 tbsp||olive oil|
|2 tbsp||fresh lime juice|
|1||large seedless cucumber, spiralized with BLADE C or BLADE D, patted dry and chilled|
You will need a spiralizer and a food processor.
Combine all the chimichurri ingredients in a food processor and pulse until creamy.
Season the tuna fillets generously with salt and pepper on both sides, pressing to adhere. Heat the olive oil in a large non-stick frying pan over a medium heat. When the oil is shimmering, add the tuna and cook for 1-1½ minutes per side, adding the lime juice after you flip them. Remove the tuna from the frying pan and slice into slice into strips, approximately 1.5cm wide.
Remove the noodles from the fridge, drizzle over the chimichurri, and then top with the tuna. Drizzle additional chimichurri on top and serve.
Serving size: ½ recipe. Calories: 360, Fat: 22g, Carbohydrates: 14g, Salt: 0.1g, Protein: 27g, Sugar: 3g.