This salad is a family favorite for both its simplicity and delicious and vibrant flavor!
A love a bright salad that tastes amazing yet is so easy to make. I’ll usually make a bigger batch of chimichurri sauce and then use up the rest of it on a steak dish within a few weeks.
Here’s What You’ll Need:
- flat leaf parsley, cilantro and fresh basil
- spinach
- limes
- red wine vinegar
- garlic
- red onion
- sea salt and ground black pepper
- olive oil
- tuna steaks
- salad greens (mixed greens or arugula)
Making the Recipe:
You’ll start by making the chimichurri sauce first. Dice the red onion and mince the garlic.
Next, add the herbs and spinach to the bottom of a food processor. Top the greens with the onion and garlic and add the vinegar, lime juice, oil and salt.
Process all of the ingredients until the sauce is smooth, but bits of herbs and onion are still visible.
Next, rub the tuna steaks with a little olive oil and season them with salt and pepper on each side. Warm a grill pan or the grill to medium high heat. Once the pan or grill is hot, sear the tuna for a few minutes on each side.
You’ll want to to cook the tuna so that it is still pink in the center. Then, remove it from heat and let it rest for a minute or two, while you add a little chimichurri sauce to the greens and mix it in.
Finally, slice the tuna into strips. Top the greens with the tuna steak and drizzle it with a little extra chimichurri sauce before serving.
This is so yummy! I hope you enjoy it too.
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Tuna Chimichurri Sald
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: stovetop or grill
- Diet: Gluten Free
Description
This salad is a family favorite for both its simplicity and delicious and vibrant flavor!
Ingredients
For the Chimichurri Sauce: (makes about 1 cup)
- 1 cup flat leaf parsley
- 3/4 cup cilantro
- 3/4 cup basil
- 1/2 cup baby spinach
- 3 Tbsp. lime juice, freshly squeezed
- 2 Tbsp. red wine vinegar
- 2 cloves garlic
- ¼ cup red onion, diced
- 1 tsp. sea salt
- 6 Tbsp. olive oil, extra virgin and cold pressed
For the Salad Base:
- 1 1/2 lb. tuna steaks, sushi grade
- 2 tsp. olive oil
- Sea salt and pepper to season the steaks
- 8 cups greens (mixed greens or arugula)
Instructions
- Make the Chimichurri sauce first. In a blender or food processor, add all of the ingredients but the oil.
- Blend together, slowly adding the olive oil. Blend until smooth. Set it aside.
- Rub the tuna steaks with a little oil and season them with sea salt and freshly ground black pepper.
- Heat a skillet, grill pan or your grill to medium high heat.
- Once the cooking surface is to temperature, sear the tuna steaks for 1-2 minutes on each side, leaving the center of the steaks pink.
- In a large mixing bowl, combine the greens with 2 Tbsp. of the chimichurri sauce. Put the greens on plates. Slice the tuna and place it on top of the greens. Drizzle with remaining chimichurri sauce and serve.
Notes
- This chimichurri sauce is also a great sauce for a steak (tenderloin filet, NY strip, sirloin or flank steak).
- Blend in some avocado to make the sauce creamier!