Spring means big, juicy strawberries. I love using them in sweet and savory dishes. It’s well known that they are a perfect match for basil and this chimichurri is no exception. While I normally make a traditional chimichurri with just parsley, garlic, red wine vinegar, oil and crushed red pepper, I decided to add strawberries, basil and honey for added color and flavor. It’s so delicious and would work perfectly on any seafood (like scallops…yum).
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.