: 2 tuna steaks
: PotatoesChimichurri sauce
: red chili’s (to taste – we used half seeds removed)
: bunch flat leaf parsley
: garlic (to taste – we used 2)
: dry chili flakes
: dry oregano
: lemon juice (we used one)
: red wine vinegar (we used a glug)
: olive oil (we used a god glug)
: you can make the chimichurri a few hours out (at minimum) but you can make it days before hand to really enhance the flavours
: finely chop the parsley and whack in a bowl
: Finely chop the garlic (you could grate using a micro plane for a finer result if you wanted)
: finely chop the chili, add the dried flakes too, the oregano, lemon juice, vinegar and finally the oil. Taste as you go – if it’s too vinegary add some more lemon juice. It doesn’t matter if the end result is quite thick after a few hours of sitting it will all break down.
: this is what it looked like to when he was done
: and see about 2 hours later it looks a little thinner?
: simply season your tuna steaks with some salt and pepper
: and whack into a hot pan with a little oil. Cook for a couple of minutes each side – we like our tuna to be seared on the outside and still pink inside
: serve with some oven roasted chips (Rob marinates his potato wedges for an hour before cooking in some lemon juice, garlic, dried oregano and salt & pepper. He then cooks then for 45 mins at 180 degrees covered in foil and 45 mins uncovered to crisp up. A little splash of oil in the roasting pan AND a few knobs of butter.)
: spoon the chimichurri over it’s back. At this point it’s perfectly acceptable to start to sing “Boom chicka wow wooooow” I mean LOOK AT IT.
: and enjoy! It’s quite delicious!
: you could use the chimichurri sauce over most meats – I think it would be fabulous over lamb or beef, as a lighter option than Jus or Bearnaise. Healthier too!
He’s not bad is he?