🍽️ FittestMe.aiFoodsNutrients

Grilled Tuna with Chimichurri Recipe

Argentinian-inspired · Main course · 21 min total

A quick and flavorful dish featuring perfectly grilled tuna steaks topped with a vibrant, herbaceous chimichurri sauce. Ideal for a healthy weeknight dinner or summer entertaining.

Ingredients

• 4 tuna steaks (6 oz each, about 1 inch thick)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh parsley leaves, finely chopped
• 1/2 cup fresh cilantro leaves, finely chopped
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano

Instructions

1. Make the chimichurri: In a bowl, combine parsley, cilantro, garlic, shallot, extra-virgin olive oil, red wine vinegar, lemon juice, red pepper flakes, and oregano. Stir well and set aside.
2. Preheat a grill or grill pan to high heat (about 450°F).
3. Brush tuna steaks with 2 tablespoons olive oil and season both sides with salt and pepper.
4. Grill tuna for 2-3 minutes per side for medium-rare (adjust time to your preference).
5. Remove tuna from grill and let rest for 2 minutes.
6. Serve tuna steaks topped with a generous spoonful of chimichurri sauce.

Tips

• For best results, use sushi-grade tuna and cook to medium-rare to avoid dryness.
• Chimichurri can be made up to 2 days ahead and stored in the refrigerator; bring to room temperature before serving.
• Leftover chimichurri is excellent on grilled vegetables, chicken, or steak.

More about Grilled Tuna with Chimichurri →

AI estimate may be inaccurate · Terms