Ingredients

The following ingredients have 5 Servings
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup cilantro (chopped)
  • 1/2 small red onion (minced)
  • 1 jalapeño (minced)
  • 3 tablespoons sherry vinegar
  • 2 tablespoons basil (chopped)
  • 2 tablespoons parsley (chopped)
  • 3 garlic cloves (minced)
  • 1 teaspoon thyme (chopped)
  • 1 teaspoon red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • kosher salt
  • freshly ground black pepper
  • 1 pound sushi-grade tuna steak ((1 steak))
  • 6 oz baby arugula
  • 2 avocados (pitted, peeled and sliced)

Instruction

  • In a small bowl, stir 1/3 cup of olive oil with the cilantro, red onion, jalapeño, sherry vinegar, basil, parsley, garlic, thyme, red pepper flakes, and cayenne pepper. Season with salt and pepper, and set aside.
  • Season both sides of the tuna generously with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a non stick pan over high heat. Sear the tuna, about 2 minutes per side. Transfer to a cutting board and cut into thin slices.
  • In a medium bowl, toss the baby arugula with about 1/2 of the chimichurri sauce. Place a handful of arugula on salad plates, and top with the the slices of tuna and avocado. Dress with more chimichurri sauce and serve with any remaining sauce on the side.