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Lorenza

Lorenza Ávila
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Avocado Chimichurri with Seared Tuna

20 min
10 min
Easy
540
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This original recipe of chimichurri will fascinate you, it is the perfect complement for any meat and what better, to accompany it with a sealed tuna, a recipe rich in omegas and essential oils.
Learn more about Lorenza Ávila

Ingredients

4 servings
  • 1/2 cup of olive oil
  • 4 tablespoons of parsley finely chopped
  • 4 tablespoons of fresh coriander finely chopped
  • 2 tablespoons of oregano
  • 3 cloves of garlic finely chopped
  • 1 teaspoon of chili flake
  • 2 tablespoons of olive oil
  • 2 avocados cut into cubes
  • 2 tablespoons of sunflower oil
  • 4 fresh tuna
  • to taste of salt and pepper

Preparation

In a saucepan over low heat heat the olive oil and add the parsley, cilantro, oregano and garlic, the chili flakes and cook for 5 minutes, let cool and reserve.
Season the tuna with salt and pepper.
In a pan over high heat heat the sunflower oil and seal the tuna, 2 minutes on one side and 2 minutes on the other side.
Add the avocado in the chimichurri and mix and season with salt and pepper.
Serve the tuna with the avocado chimichurri.

PRESENTATION

On an extended plate bathed in chimichurri and a glass of wine.

TIPS

Do not add the avocado if the chimichurri is still hot, because in this way it will oxidize the avocado and reduce its properties.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Esha
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Ratings (9)
FRANCISCO MARTIN LOPEZ DEL RIO
21/03/2020 19:48:35
Delicioso y sencillo de elaborar
Dulce D Limón
01/10/2019 16:32:32
Quedó delicioso!! Lo acompañe de una ensalda de quinoa😋
Marcela Tirado
03/03/2019 23:00:24
Me encanta la receta del chimichurri. Es buenísima. Y el atún delicioso!!
Pamela x
12/08/2018 01:06:39
Muy rica y no solo para el atún
Ivette Chairez
10/07/2018 18:34:11
Riquísimo!!!
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