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Ingredients

• 1 1-lb sushi-grade tuna steak
• 2 avocados, pitted, peeled and sliced
• 6 oz baby arugula
• 2 tablespoons chopped basil
• freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup chopped cilantro
• 3 garlic cloves, minced
• 1 jalapeño, minced
• kosher salt
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped parsley
• 1/2 small red onion, minced
• 1 teaspoon red pepper flakes
• 3 tablespoons sherry vinegar
• 1 teaspoon chopped thyme

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Ready In 20 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• In a small bowl, stir 1/3 cup of olive oil with the cilantro, red onion, jalapeño, sherry vinegar, basil, parsley, garlic, thyme, red pepper flakes, and cayenne pepper. Season with salt and pepper, and set aside.Season both sides of the tuna generously with salt and pepper.
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Step 2

• Heat the remaining 2 tablespoons of olive oil in a non stick pan over high heat. Sear the tuna, about 2 minutes per side.
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• Length: 2 minutes

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Step 3

• Transfer to a cutting board and cut into thin slices.In a medium bowl, toss the baby arugula with about 1/2 of the chimichurri sauce.
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Step 4

• Place a handful of arugula on salad plates, and top with the the slices of tuna and avocado. Dress with more chimichurri sauce and serve with any remaining sauce on the side.
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