Chimichurri tuna steak pairs thick, meaty tuna steaks with a bright, herby Argentine-style sauce. The bold parsley, garlic, and vinegar cut through the rich fish, while a quick sear keeps the center rare and silky. It comes together in about 20 minutes, making it a fast weeknight dinner that feels special enough for company.
Ingredients
- 2 tuna steaks, about 6 oz (170 g) each, 1-inch (2.5 cm) thick
- 1/2 cup (120 ml) extra-virgin olive oil, divided
- 1/4 cup (60 ml) red wine vinegar
- 1 cup (40 g) fresh flat-leaf parsley, finely chopped
- 2 cloves garlic, minced
- 1 small shallot, finely diced (about 2 tablespoons / 20 g)
- 1 teaspoon (5 g) dried oregano
- 1/2 teaspoon (1 g) red pepper flakes, or to taste
- 1/2 teaspoon (3 g) kosher salt, plus more for seasoning
- 1/4 teaspoon (0.5 g) black pepper, plus more for seasoning
- 1 tablespoon (15 ml) neutral oil (like canola or grapeseed) for searing
Instructions
- Make the chimichurri: In a medium bowl, combine 1/4 cup (60 ml) of the olive oil, red wine vinegar, parsley, garlic, shallot, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Set aside at room temperature while you cook the tuna. (This lets the flavors meld.)
- Pat the tuna steaks dry with paper towels. Season both sides generously with salt and black pepper.
- Heat a heavy skillet (cast iron or stainless steel) over high heat until it just begins to smoke. Add the neutral oil and swirl to coat.
- Place the tuna in the skillet. Cook for 90 seconds to 2 minutes per side for rare (125°F / 52°C in the center), or 2 to 3 minutes per side for medium (145°F / 63°C). Do not move the fish while searing; you want a golden crust.
- Transfer the tuna to a cutting board. Let rest for 3 minutes. This rest is important—it lets the juices redistribute and the internal temperature rise slightly.
- Slice the tuna against the grain into 1/4-inch (6 mm) thick slices. Drizzle generously with the chimichurri sauce. Serve immediately, with extra sauce on the side.
Tips
- Buy sushi-grade tuna: Since you’re serving it rare, choose tuna labeled “sushi-grade” or “sashimi-grade.” If you’re unsure, ask your fishmonger. If you prefer fully cooked tuna, cook to 145°F (63°C) as per USDA FSIS safe minimum for fish.
- Don’t overcook: Tuna dries out quickly. For rare, the center should still be deep red and translucent. If you like it more done, reduce the heat to medium-high and add 30 seconds per side.
- Chop herbs finely: The chimichurri should be a spoonable sauce, not a salad. Finely chop the parsley and shallot for the best texture.
- Let the sauce sit: Chimichurri tastes better after 10–15 minutes. If you have time, make it first and let it rest while you prep the fish.
Serving Suggestions
Serve the sliced tuna over a bed of warm white rice or quinoa to soak up the chimichurri. A simple green salad with avocado and lime vinaigrette balances the richness. Grilled asparagus or roasted potatoes also work well. For a low-carb option, serve it on a bed of shredded cabbage or lettuce cups.
Variations
- Grilled tuna: Instead of pan-searing, grill the tuna over high heat for 2 minutes per side. Brush the grate with oil to prevent sticking.
- Cilantro chimichurri: Replace half the parsley with fresh cilantro for a brighter, more Mexican-inspired flavor.
- Spicy version: Add 1/2 teaspoon of smoked paprika or a minced fresh chili (like serrano) to the chimichurri.
- Lemon-herb: Substitute lemon juice for red wine vinegar and add 1 teaspoon of lemon zest for a citrusy twist.
- Vegan option: Use thick portobello mushroom caps or firm tofu in place of tuna. Sear the mushrooms for 3–4 minutes per side; press and sear tofu for 4–5 minutes per side.
Storage and Reheating
Leftover cooked tuna keeps in an airtight container in the refrigerator for up to 2 days. The chimichurri sauce can be stored separately for up to 4 days. To reheat, gently warm the tuna in a skillet over low heat for 1–2 minutes per side, or enjoy it cold in a salad. Do not microwave—it will overcook the fish. The sauce can be served cold or at room temperature.
Frequently Asked Questions
Can I use frozen tuna? Yes, but thaw it overnight in the refrigerator. Pat it very dry before searing. If the tuna was frozen for sushi, it’s safe to eat rare; otherwise, cook it to 145°F (63°C).
What if I don’t have red wine vinegar? Use sherry vinegar or white wine vinegar. Apple cider vinegar also works but will add a slightly fruity note. Avoid balsamic—it’s too sweet and dark.
How do I know when the tuna is done? Use an instant-read thermometer. For rare, look for 125°F (52°C) in the center. For medium, 145°F (63°C). The fish will continue to cook as it rests.
Can I make chimichurri ahead of time? Yes, you can make it up to 2 days ahead. Store it in the fridge, but let it come to room temperature before serving. The parsley may darken slightly, but the flavor stays bright.
Is it safe to eat tuna rare? Yes, if the tuna is labeled sushi-grade or sashimi-grade, meaning it has been frozen to kill parasites per FDA guidelines. If you are pregnant, elderly, or have a weakened immune system, cook the tuna to 145°F (63°C) instead.
Can I use canned tuna? Not for this recipe—canned tuna is already cooked and will fall apart. Use fresh or thawed frozen steaks for the best texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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