Ingredients:

  • 2 (6 oz / 170g) Ahi tuna steaks (sushi-grade)
  • 1 tbsp avocado oil or olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1 cup (30g) fresh Italian parsley, packed
  • 1/2 cup (15g) fresh cilantro, packed
  • 3 cloves (9g) garlic, peeled
  • 2 tbsp (30ml) red wine vinegar
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 tsp (1g) red pepper flakes
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Pulse the parsley, cilantro, garlic, and red pepper flakes in a food processor until coarsely chopped. While the motor is running on low, slowly drizzle in the olive oil and red wine vinegar until the sauce is combined but still has a textured, chunky consistency. Season with salt and set aside.
  2. Pat the tuna steaks completely dry with paper towels. Rub both sides of the steaks with oil, then evenly coat with the salt, black pepper, and garlic powder.
  3. Preheat your grill to high heat (450°F / 230°C). Place the tuna steaks on the grates. Sear for 1.5 to 2 minutes per side for rare, or 3 minutes per side for medium-rare.
  4. Remove the tuna from the heat and let it rest on a cutting board for 3 minutes to allow juices to redistribute. Slice the steaks into 1/2-inch thick strips across the grain.
  5. Arrange the sliced tuna on a platter and generously spoon the vibrant green chimichurri sauce over the top.