Prep Time
10 min
Cook Time
15 min
Serves
2
THC/Recipe
5 MG
Ingredients
- 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
Preparation
Tips & Techniques
- Allowing the tuna to rest until cool ensures it won’t cook further when sliced.
- Prepare the chimichurri just before serving to preserve the parsley’s fresh, vibrant green colour and ensure the flavours are bright and zesty.
Directions
- 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.
- 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.
- 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.
- Slice the rested tuna steak against the grain to your desired thickness.
- Spoon the fresh chimichurri over the tuna slices — scatter microgreens across the plate for additional texture, colour, and a peppery taste.
Tasting
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.