Prep Time

10 min

Cook Time

15 min




5 MG


    • 5 oz — 6 oz tuna steak
    • Parsley
    • 1 lemon and 1 lime
    • 2 oz Calabrian chilis
    • 1 oz Capers
    • bundle of Microgreens
    • 1/4 Red onion
    • red wine vinegar (any acid will do)

  • 2 tbsp of Farm & Florist Olive Oil


Tips & Techniques

  1. Allowing the tuna to rest until cool ensures it won’t cook further when sliced.
  2. Prepare the chimichurri just before serving to preserve the parsley’s fresh, vibrant green colour and ensure the flavours are bright and zesty.


  1. Season the tuna steak generously with sea salt and freshly ground black pepper. Heat a pan with a small amount of cooking oil over medium-high heat until just smoking. Place the tuna in the pan and sear each side quickly—about 30 to 60 seconds per side for a rare center, ensuring a golden crust and a tender interior.
  2. Transfer the seared tuna to a cutting board and let it rest until cool to the touch, which allows the juices to redistribute throughout the steak, ensuring it will be moist and flavorful when sliced.
  3. While the tuna is resting, prepare the chimichurri. In a mixing bowl, combine the chopped parsley, minced Calabrian chilis, diced red onion, a splash of red wine vinegar, the zest and juice of the lemon and lime, and a drizzle of the Farm and Florist product.
  4. Slice the rested tuna steak against the grain to your desired thickness.
  5. Spoon the fresh chimichurri over the tuna slices — scatter microgreens across the plate for additional texture, colour, and a peppery taste.


The choice of acid can significantly influence the flavour of the chimichurri. Red wine vinegar offers a classic taste, but feel free to experiment with different citrus juices to find your preferred balance of tartness and sweetness.