Skip to main content

Tuna Steaks with Kale Chimichurri

Prep time
15 mins
Cooking Time
45 mins
Serves
2

Ingredients

msc ecolabel landscape
For the tuna 

  • 2 MSC yellow fin tuna steaks 
  • 1 tbsp olive oil 
  • 1 tsp Piri Piri seasoning 
  • Pinch of smoked sea salt 
For the kale chimichurri 

  • 100g curly kale 
  • Juice of 2 limes 
  • 1 tomato, roughly chopped 
  • 4 tbsp olive oil 
  • 2 tbsp fresh coriander, chopped 
  • 2 tbsp fresh parsley, chopped 
  • 1 tbsp capers 
  • 1 tbsp cider vinegar 
  • 2 tsp garlic puree 
  • 1 tsp cumin seeds 
  • ½ tsp chilli flakes 
  • Pinch of sea salt 
To serve 

  • 2 sweet potatoes 
  • 2 Romano peppers 
  • 2 tbsp olive oil 
  • 1 tbsp balsamic vinegar 
  • 2 garlic cloves 
  • 1 tsp smoked sea salt 
  • Pinch of mixed herbs 

Method

  1. Preheat your oven to 200˚C and prepare your sweet potato. To hasselback them try chopping them in half lengthways and then placing a wooden skewer either side of the potato on a chopping board. Slice carefully down through the potato in parallel cuts to provide lots of surface area whilst they roast. Rub them with 1 tbsp of oil and sprinkle with smoked sea salt. Cook in the oven for 30-35 mins.  
  2. For the peppers slice lengthways and remove the seeds. Then roast them in the oven on another tray with garlic cloves, herbs and a generous drizzle of oil and balsamic vinegar. Cook the peppers for 20-25 minutes until they start to char and caramelise. 
  3. While the vegetables are cooking make a chimichurri by blitzing your raw kale and all other ingredients in a food processor until smooth. Add extra lime juice or oil to slacken into a salsa texture. You can also make this recipe spicier by including fresh chillies or some pickled jalapeno. 
  4. To cook your MSC yellow fin tuna remove from the fridge at least 20 mins before cooking. Heat a non-stick frying pan and rub your tuna steaks with oil and Piri Piri seasoning. Cook for 1-2 mins each side. Allow to rest for a couple of minutes before serving and season with smoked sea salt. Serve the steaks, roasted peppers and hasselback sweet potato with a generous dollop of chimichurri and some fresh limes on the side. 

https://www.msc.org/what-you-can-do/sustainable-fish-seafood-recipes/recipe/tuna-steaks-with-kale-chimichurri

Sign up for our Seafood Recipes newsletter:

https://www.msc.org/what-you-can-do/newsletters

https://www.msc.org/about-the-msc/what-is-the-msc

Thank you for subscribing to the newsletter. Look out for delicious sustainable seafood recipes in your inbox soon.