Description
This salad is a family favorite for both its simplicity and delicious and vibrant flavor!
Ingredients
Scale
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!