Seared Ahi Tuna with Chimichurri Sauce

Ingredients

1/3 cup plus 2 tablespoons extra-virgin olive oil

1/2 cup chopped cilantro

1/2 small red onion, minced

1 jalapeño, minced

3 tablespoons sherry vinegar

2 tablespoons chopped basil

2 tablespoons chopped parsley

3 garlic cloves, minced

1 teaspoon chopped thyme

1 teaspoon red pepper flakes

1/8 teaspoon cayenne pepper

kosher salt

freshly ground black pepper

1 1-lb sushi-grade tuna steak

6 oz baby arugula

2 avocados, pitted, peeled and sliced




Directions



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.