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Grilled Tuna Steaks with Chimichurri

Makes: 4 servings

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Tired of grilled chicken but not in the mood for beef? Wild-caught tuna is naturally lean and meaty, searing to perfection in just a few minutes. Paired with a bright chimichurri, it becomes an effortless yet sophisticated centerpiece—ideal for sharing at your next summer cookout or dinner party.

What’s chimichurri, you ask? This vibrant herb sauce, with roots in Argentina and Uruguay, is traditionally made with olive oil, red wine vinegar, garlic, red pepper flakes, parsley, and oregano. Think of it as pesto’s spicier, tangier cousin!

Recipe serves 4

Ingredients

For the Chimichurri (makes 1 cup)

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1-2 garlic cloves, minced

1/4 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1/2 teaspoon sea salt

1 bunch flat leaf parsley leaves, finely chopped (should equal about a half cup)

For the Tuna

4 (8 oz) albacore or ahi tuna steaks

Extra-virgin olive oil

Salt and pepper

INSTRUCTIONS

In a small bowl, whisk together the olive oil, vinegar, lemon, garlic, oregano, red pepper flakes and salt. Stir in the parsley. Set aside. (Alternatively, you could pulse the ingredients a few times in a food processor.)
Preheat grill to high.
Rub each tuna steak with a bit of olive oil, salt and pepper. Place the tuna steaks on the grill and grill 1-2 minutes per side for rare, or 3-4 minutes per side for medium rare, turning just once. Fish will still be pink in the center.
Plate tuna and spoon on chimichurri sauce. Serve with roasted potatoes or rice or other choice of side.