Seared Tuna with Avocado Chimichurri

Lorenza Ávila
Let’s give chimichurri, and Argentinian culinary delight, a twist in this seared tuna with avocado chimichurri recipe! Seared tuna steaks spooned over with drool-worthy avocado chimichurri prepared with parsley, garlic, olive oil, and chile flakes are worth preparing. This tasty meal asks for a little work but gives a big payoff!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups olive oil
  • 4 tablespoons parsley, finely chopped
  • 4 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons oregano
  • 3 cloves garlic, finely chopped
  • 1 teaspoon chile flakes
  • 2 tablespoons olive oil
  • 2 avocados, cut into small-sized cubes
  • 2 tablespoons avocado oil
  • 4 fresh tuna loins
  • pinches salt and pepper
Preparation
20 mins
10 mins
Low
  • In a saucepan over low heat, heat olive oil. Add parsley, cilantro, oregano, cloves garlic, and chile flakes. Cook for 5 minutes. Let cool and set aside.
  • Season tuna steaks with salt and pepper.
  • In a skillet over high heat, heat olive oil and sear tuna steaks for 2 minutes on each side.
  • Add avocado to the chimichurri, mix, and season with salt and pepper.
  • Serve seared tuna with avocado chimichurri.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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