Serves 4
4-4 ounce sushi quality tuna
salt & pepper to taste
1 tablespoon vegetable oil
1 cup Chimichuri sauce
For the Chimichuri sauce:
1/2 cup extra virgin olive oil
1/2 cup chopped flat leaf parsley
1/2 red onion – minced
4 tablespoons red wine vinegar
2 tablespoons chopped basil
2 tablespoons chopped cilantro
3 cloves garlic minced
1-1/2 teaspoons chopped thyme
Mix all of the above ingredients in a bowl and season with salt and pepper. This may be made 2 days in advance.
For the tuna:
Season the tuna with salt and pepper. Heat a large skillet. Add 1 tbl vegetable oil to the pan. When the oil begins to smoke, add the tuna to the pan and cook for 2 minutes on each side.
To serve:
Slice the tuna into 1/4″ slices. Spoon the Chimichuri sauce over the tuna and serve.