Seared Ahi Tuna with Chimichurri
Spanish-Style Cauli-Rice
Ingredients
- 1 cup packed fresh parsley leaves
- ½ cup packed fresh cilantro leaves
- 1 shallot, minced
- 3 cloves garlic, halved
- 6 Tbsp extra virgin olive oil, divided
- 2 Tbsp red wine vinegar
- 1 tsp kosher salt, divided
- ½ tsp crushed red pepper
- 6 (6-oz) ahi tuna fillets
Instructions
- Process parsley, cilantro, shallot, garlic, 5 Tbsp oil, vinegar, ½ tsp salt, and red pepper in a blender until smooth.
- Sprinkle fish with ½ tsp salt. Sear fish in 1 Tbsp hot oil in a large skillet over high heat 1 to 2 minutes per side. Let stand 1 to 2 minutes. Cut crosswise into large slices. Serve with chimichurri sauce.
Side Dish Ingredients
- 1 (8-oz) pkg chopped onions (about 1 cup)
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp avocado oil (or use olive oil)
- 1 (16-oz) pkg cauliflower crumbles
- ¼ cup low-sodium chicken broth
- 3 Tbsp capers
Side Dish Instructions
- Cook onion, bell pepper, garlic, salt, and pepper in hot oil in a large skillet over medium-high heat 5 minutes or until onion is tender.
- Stir in cauliflower, broth, and capers; cover and cook 15 minutes or until cauliflower is tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
378
|
78
|
456
|
| Fat (g) | 22 | 5 | 27 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 40 | 3 | 43 |
| Carb (g) | 3 | 8 | 11 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 394 | 318 | 712 |
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