Now let's talk tuna steaks. These are not something I cook all the time, but lately I've been trying to add a little more protein to my diet. With 52g of protein in an 8 oz. steak (and just 240 calories), I will definitely be eating these more often this summer.
1. Place berries, basil, parsley, olive oil, red wine vinegar, salt, pepper and crushed red pepper into a blender and process for 20-30 seconds, or until smooth. Transfer to a bowl and swirl in honey. Set aside.
2. Press sesame seeds onto both sides of the tuna steaks.
3. Heat vegetable oil in a large skillet over medium-high heat. Add steaks and cook for 1 minute per side; finish with fresh lemon juice. Transfer to a platter to rest for 2 minutes, then slice.
4. To serve, place tuna slices onto each plate and top with chimichurri (you may also serve it on the side - your choice).
Pan-Seared Tuna Steaks with Strawberry-Basil Chimichurri
Serves 2-3
All you need:
Chimichurri
1/2 cup sliced strawberries
1/2 cup finely packed fresh basil leaves
1/4 bunch flat-leaf parsley
2 cloves garlic, peeled
1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
Pinch crushed red pepper flakes
1 teaspoon honey
2 (8 oz.) tuna steaks
2 tablespoons sesame seeds (I used a combo of black and white)
2 tablespoons vegetable oil
Juice of 1/2 lemon
Arugula, for serving (optional)
All you do:
1. Place berries, basil, parsley, olive oil, red wine vinegar, salt, pepper and crushed red pepper into a blender and process for 20-30 seconds, or until smooth. Transfer to a bowl and swirl in honey. Set aside.
2. Press sesame seeds onto both sides of the tuna steaks.
3. Heat vegetable oil in a large skillet over medium-high heat. Add steaks and cook for 1 minute per side; finish with fresh lemon juice. Transfer to a platter to rest for 2 minutes, then slice.
4. To serve, place tuna slices onto each plate and top with chimichurri (you may also serve it on the side - your choice).
I served my tuna with a bed of arugula to soak up any extra chimichurri sauce - but this dish is just as good on its own.
No comments:
Post a Comment