Fish — Seared Ahi Tuna Steaks with Chimichurri Sauce

This recipe was inspired by Ruth Reichl's “The Courmet Cookbook”, and by Steve's and my visit to Argentina, where the Chimichurri Sauce is traditionally served with Carne Asada, a delicious grilled beef dish.

Quick to prepare, and quite tasty.
Serves 2 people as a main course.


  • 3/4 pound Ahi Tuna in 2 pieces, each about 1 inch thick, brought to room temperature before cooking.
  • 1 T Canola Oil
  • Chimichurri Sauce (See recipe elsewhere in this blog.)


  1. Heat the Canola oil in a Wok or skillet, over High heat.
  2. Reduce the heat to Medium, and place the Tuna in the Wok, turning over to coat with Oil on both sides.
  3. Cook for several minutes per side, until browned on both sides, and still soft in the center.

Serve the Tuna with the Chimichurri sauce on the side.

I recommend a loaf of Ciabatta bread, or other crusty bread and a green salad as well.



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