zesty & complex
- 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 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.
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.
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.
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.
Know Your Cook
- Nic Mink -
Our Chief Fishmonger Nic Mink spends most of his time ensuring our members receive the best quality fish Alaska has to offer. On top of that, he’s also known to knock out a mean recipe or two! Why do you think he started Sitka Salmon Shares, after all? Nic’s favorite way to serve up the line-caught sashimi grade albacore tuna is to just sear it on the outside, leaving the inside rare. This technique puts the rich and sweet flavor of the albacore on display and elevates it levels above the standard albacore you get in cans or in other fully cooked preparations. This recipe creates a natural pairing between the zesty, complex flavors of the chimichurri rojo sauce, and the velvety taste and texture of the Albacore.