Avocado Chimichurri with Seared Tuna

Lorenza Ávila
This original chimichurri recipe will fascinate you; it is the perfect complement for any meat, and what better way to enjoy it than with seared tuna, a recipe rich in omegas and essential oils.
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 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 the olive oil and add the parsley, cilantro, oregano, and garlic, along with the chili flakes, and let cook for 5 minutes, then let cool and set aside.
  • Season the tuna with salt and pepper.
  • In a high heat skillet, heat the sunflower oil and sear the tuna for 2 minutes on one side and 2 minutes on the other side.
  • Add the avocado to the cooled chimichurri, mix, and season with salt and pepper.
  • Serve the tuna with the avocado chimichurri.

Nutritional Information

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