ChimiTuna Recipe

I love grilling steak and topping it with homemade chimichurri sauce. It’s easy to make and the fresh zesty taste just can’t be beat. Since I usually end up with a little extra sauce the next day, I like using it up on things like a spinach omelette, or layered in a cheese quesadilla.

The other day I was trying to figure out what to have for lunch and grabbed a package of tuna from my pantry. When I opened the fridge to look for ingredients, I noticed some leftover chimichurri sauce from the night before. Why not mix the tuna and chimichurri? Why hadn’t I tried this before? 

I went ahead and prepped the tuna like I usually do (instructions below), but this time I left out the mayo, mustard and lemon juice. Instead, I mixed in the chimichurri sauce and it was fantastic. I especially liked the lime and the subtle heat of the jalapeno pepper.

Now, when I make chimichurri sauce for steak night, I will definitely make a double batch so I have plenty leftover for a ChimiTuna salad.

For the Tuna Mixture:

1 Package of Albacore Tuna (if using canned, drain first)

1/2 celery stalk, chopped

1 tablespoon capers, rinsed and drained

1/2 small red onion, diced

For the Chimichurri Sauce:

1 cup packed chopped cilantro

1 cup packed chopped Italian parsley

1 clove of garlic

Zest of 1/2 a lime

1/4 cup fresh lime juice

Diced jalapeno chili (how much depends how spicy you like it)

1/4 cup of extra-virgin olive oil (more depending how thick you want the sauce. I like it really thick.)

Salt & Pepper to taste

Add all ingredients into Food Processor and pulse until blended

Makes about 1 cup

Combine and Mix:

After you’ve made the tuna mixture, add chimichurri mix one spoonful at a time until it’s to your liking.

Gently mix, cover tightly and chill in fridge for a few hours (so the flavors can marry). I usually eat it with crispy whole-grain crackers or stuffed in a wheat pita.

History of Chimichurri Sauce

About these ads