Seared Albacore Tuna with Chimichurri Rojo

Seared Albacore Tuna with Chimichurri Rojo

zesty & complex

Seared Albacore Tuna with Chimichurri Rojo | Sitka Salmon Shares

Prep time: 15 min
Cook time: 5 min
Total time: 45 min
Serves: 2


  • 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


Make Chimichurri

In a medium bowl, combine shallot, garlic, tomato, parsley, oregano, chili, paprika, lemon zest, vinegar, olive oil and salt (to taste). Add 1 tbsp 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 Tuna

Pat the tuna dry and season with salt & 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.

Freeze Tuna

Transfer the seared tuna to a plate and then pop it in the freezer for 1 minute to stop the cooking process.

Slice & Serve

Slice the tuna in ½ inch slices and serve with the chimichurri to the side or spooned on top.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Boat Deck Cookin'

with Nic Mink

Co-founder, professor, CEO... and chef? Well, while not officially (or "o-fish-ally") a chef, Nic certainly whips up a mean seafood recipe or two! He is a renowned seafood historian, after all. In this video, Nic puts any doubts about his cooking expertise to rest, cooking up mouthwatering seared albacore tuna paired with a tangy chimichurri.

Seared Albacore Tuna with Chimichurri Rojo Recipe | Sitka Salmon Shares
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