Recipes and Links

Ahi Tuna with Chimichurri Sauce and an Avocado and Greens Salad

If you love fresh herbs, try making chimichurri sauce. It’s great on salad, steak, chicken, pork and, of course, fish. Barb L.

Serves: 4

Ingredients:

For the Chimichurri Sauce:

3 Tbsp Flying Olive Basil Extra Virgin Olive Oil

3 Tbsp Flying Olive Cilantro and Roasted Onion or Garlic Extra Virgin Olive Oil

½-2 tsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil (to your taste)

1/2 cup chopped cilantro leaves and smaller stems
1 small shallot, minced
3 Tbsp A-1 Premium or Neapolitan Herb Balsamic Vinegar
2 Tbsp chopped basil
2 Tbsp chopped parsley
3 garlic cloves, minced
1 tsp chopped thyme
kosher salt
freshly ground black pepper

For the Tuna:
1-lb sushi-grade tuna steak or enough for 4 people
6-12 oz baby arugula or mixed greens of your choice (the photo shows arugula and Bibb lettuce)
2 avocados, pitted, peeled and sliced

Directions:

In a small bowl, add the 3 Tbsp Flying Olive Basil Extra Virgin Olive Oil, the 3 Tbsp Flying Olive Cilantro and Roasted Onion or Garlic Extra Virgin Olive Oi,l and as much of theFlying Olive Cayenne Red Chili Extra Virgin Olive Oil as desired. (We taste as we go, adding ½ tsp of the Cayenne Red Chili EVOO at a time until it becomes spicy enough for us).

In a separate bowl or cup, add only 1/3 cup of the Flying Olive Extra Virgin Olive Oil Mixture with the cilantro, shallot, Flying Olive Balsamic Vinegar of Choice, basil, parsley, garlic, and thyme. Season with salt and pepper, and set aside.

Season both sides of the tuna generously with salt and pepper. Heat the remaining 2 Tbsp of the Flying Olive Extra Virgin Olive Oil Mixture in a non-stick pan over high heat. Sear the tuna, about 1-2 minutes per side, depending on the size of the tuna piece (or pieces). Sear the tuna quickly, not cook it. It should be bright pink on the inside. Transfer the tuna to a cutting board and cut into thin slices.

In a medium bowl, toss the greens with about 1/3 of the chimichurri sauce. Divide the dressed greens on 4 salad plates. top with the slices of tuna and avocado. Dress with more chimichurri sauce and serve with any remaining sauce on the side.

Submitted by Barb L.