In this recipe from co-founder Nic Mink, albacore tuna is pan-seared and served with a zesty, complex chimichurri.
1 albacore tuna fillet
1 shallot, minced
1 garlic clove, minced
1 plum tomato, finely chopped
½ cup parsley, chopped
1 teaspoon dried oregano
1 teaspoon minced red chili
¼ teaspoon smoked paprika
½ lemon, zested
2 tablespoons sherry or red wine vinegar
½ cup olive oil
1 tablespoon safflower or other high heat oil
Salt and pepper, to taste
In a medium bowl, combine shallot, garlic, tomato, parsley, oregano, chili, paprika, lemon zest, vinegar, olive oil and salt (to taste). Add 1 tablespoon water to thin the sauce out. Stir to combine. Allow the chimichurri to rest for at least 30 minutes to allow the flavors to mellow and meld.
Sear the Tuna
Pat the tuna dry and season with salt and pepper on all sides. Bring a cast iron skillet (or other heavy skillet) to high heat and add safflower oil. Sear the tuna quickly on all sides, about 1 minute per side, leaving the middle rare.
Transfer the seared tuna to a plate and then pop it in the freezer for 1 minute to stop the cooking process.
Slice and Serve
Slice the tuna in ½ inch slices and serve with the chimichurri to the side or spooned on top.