Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado

This Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado is a fresh and flavorful keto-friendly dish that's perfect for a light and healthy meal. The ahi tuna steaks are quickly seared to perfection and served on a bed of peppery arugula with creamy avocado slices. The tangy and herbaceous chimichurri sauce adds a burst of flavor to every bite. It's easy to make and sure to impress!

Ingredients:

• 2 ahi tuna steaks about 6 oz each
• 
  
• Salt and black pepper, to taste
• 
  
• 1 tbsp olive oil
• 
  
• For the Chimichurri Sauce:
• 
  
• 1/2 cup fresh parsley leaves
• 
  
• 1/4 cup fresh cilantro leaves
• 
  
• 2 cloves garlic
• 
  
• 2 tbsp red wine vinegar
• 
  
• 1/4 cup olive oil
• 
  
• Salt and black pepper, to taste
• 
  
• For serving:
• 
  
• 2 cups arugula
• 
  
• 1 ripe avocado, sliced
• 
  

Instructions:

On both sides, season the ahi tuna steaks with salt and black pepper

In a pan, heat up 1 tablespoon of olive oil over high heat

When the pan is hot, add the tuna steaks and sear them for one to two minutes on each side, or until they are done the way you like them

Take the tuna steaks out of the pan and set them aside for a few minutes

In a blender or food processor, blend or process the parsley, cilantro, garlic, red wine vinegar, and olive oil to make the Chimichurri Sauce

Mix until it's smooth

To taste, add salt and black pepper to the Chimichurri Sauce

Set out a bed of arugula on each plate to serve

Sliced avocado and seared ahi tuna steaks should be put on top

Pour the Chimichurri Sauce over the tuna, and if you want, add more herbs on top

Have fun with your tasty Seared Ahi Tuna with Chimichurri Sauce, Arugula, and Avocado!