Grilled Tuna with Three-Herb Chimichurri
For the Chimichurri Sauce:
¾ cup Seasons Arbequina extra virgin olive oil
3 Tbsp. Seasons Serrano Honey Vinegar
3 Tbsp. fresh lemon juice
½ small shallot, diced
2 cloves garlic, peeled
2 Tsp. Seasons Fleur de Sel, to taste
1 Tsp. Seasons Pepe e aglio, to taste
1 Tsp. Seasons Spanish Smoked Paprika
3 cups (packed) stemmed fresh flat leaf parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint
For the Tuna:
1 ½ Tbsp. Seasons Arbequina extra virgin olive oil
4 (1-inch-thick) tuna steaks, about 4 lb.
1 Tsp. Seasons Fleur de Sel
To make the chimichurri sauce, add the extra virgin olive oil, serrano honey vinegar, lemon juice, shallot, garlic, Fleur de Sel, pepe e aglio & smoked paprika in a blender. Pulse until well combined. Scrape down the sides & add ¼ of each, parsley, cilantro and mint. Blend until incorporated. Scrape down the sides and add the rest of the herbs in 3 more additions, blending after each additions until almost smooth. Cover and refrigerate until ready to use.
To prepare the tuna, rinse and pat dry each steak. Drizzle the olive oil over the tuna steaks to coat each side and season with Fleur de Sel. Grill the tuna
steaks to your liking (3 to 5 minutes on each side)*.
Serve immediately, topped with the chimichurri sauce and a side of greens.
Note on Grilling Tuna:
Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
The center should preferably be pink, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve with the chimichurri sauce.