On Monday night, we made Seared Tuna with Chimichurri Sauce and Greens. With the help of a food processor, this dish came together very quickly. Tony describes how simple it all was:

As we mentioned in our menu post earlier this week, dinner tonight was a mash-up of two recipes: the Seared Tuna with Chimichurri Sauce and Greens recipe from Food & Wine and the Chimichurri recipe from The New York Times. Since the tuna takes so little time to prep, the natural place for me to start was with the chimichurri. You may remember that when we made the Grilled Shrimp with Black-Eyed Peas and Chimichurri the week before last, the process was entirely manual, with lots of chopping involved. While you could probably make this recipe by hand, it was nice to be able to use the food processor. I just put in everything except the olive oil, made sure it was well mixed, and I was done with the first part. The second part was even easier – I mixed in the olive oil, slowly, by hand, until it was fully blended in with the other ingredients.

For the tuna, I just seasoned it with salt, pepper, and thyme and then seared it quickly in a pan in which I had heated some olive oil. (Since I was cutting the recipe in half, I only needed to use one pan, not the two called for in the recipe.) The two pieces were very different thicknesses – one about an inch and one about an inch and a half – so I cooked the thinner piece for about one minute per side and the thicker piece for about a minute and a half per side. Both pieces came out just about perfect – seared on the outside and very rare on the inside. I deployed the trusty splatter guard and was able to keep the mess to a minimum.

To serve, I first tossed the greens with some of the chimichurri, which Kim thinned out with a bit of olive oil to make it more like a salad dressing. I next laid the tuna, which I had sliced, on top of the salad, and then drizzled the fish with more chimichurri. We paired this with a nice Sauvignon Blanc for a lovely weeknight dinner.