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.