Inspired and Inspiralized

Besides cookbooks, I have a passion for kitchen tools and gadgets. Although I  have much better restraint with buying kitchen tools and gadgets than I do with cookbooks, I could not resist getting a spiralizer along with the cookbook Inspiralized. 

Once I  looked through Inspiralized,  I decided to make to make the Seared Ahi Tuna with Chimichurri. The heat from the chimichurri blends perfectly with the mild flavors of the tuna and cucumber.  This elegant dish can be enjoyed with a chilled glass of wine and a loaf of crusty peasant bread.

                                          Seared Ahi Tuna with Chimichurri
                                                              adapted from
                                                               Inspiralized
                                                              Ali Maffucci

For the chimichurri
1 / 2 cup packed fresh flat-leaf parsley
1/2 teaspoon dried oregano
1/2 cup packed fresh cilantro
2 medium garlic cloves,  minced
1/2 seeded and diced serrano chile
   or jalapeño
2 tablespoons diced white onion
1 1/2 tablespoons red wine vinegar
2 tablespoons olive oil
Salt and pepper

2 (4 ounces) ahi tuna fillets
Salt and cracked black peppercorns
1 tablespoon olive oil
2 tablespoons lime juice
1 large seeded cucumber,  spiralized, patted dry and chilled

Directions

1. Combine all the chimichurri ingredients in a food processor and pulse until creamy.

2. Season the fillets generously with salt and pepper,  pressing to adhere. Heat the olive oil in a large nonstick skillet over medium heat. When the oil is simmering,  add the tuna and cook for 1 to 1/2 minutes per side, adding the lime juice after you flip them. Remove the tuna from the skillet and slice into 1/2 inch strips.

3. Remove the noodles from the refrigerator, drizzle over the chimichurri,  and then top with the tuna. Drizzle additional chimichurri on top and serve. 

follow Anne on twitter and Instagram @AnneFretz