Grilled Tuna with 3-Herb Chimichurri


  • 3/4 cup EVOO, plus 2 Tbsp. for the tuna
  • 3 Tbsp. Serrano Honey Balsamic Vinegar
  • 3 Tbsp. lemon juice
  • 1/2 small shallot, minced
  • 2 cloves garlic, peeled
  • 2 Tsp. Fleur de Sel Salt
  • 1 Tsp. Pepe e aglio
  • 1 tsp. smoked paprika
  • 3 cups fresh parsley
  • 2 cups fresh cilantro
  • 1 cup mint
  • 4- 1" thick tuna steaks


Chimichurri sauce:

Add the EVOO, serrano honey balsamic vinegar, lemon juice, shallots, garlic, Fleur de Sel, pepe e aglio & smoked paprika in a blender. Pulse until well combined. Add 1/4 of each parsley, cilantro and mint. Blend. Add remaining herbs. Blend until smooth and combined. Refrigerate until ready for use.


Rinse and pat dry each steak. Drizzle the olive oil over the tuna steaks to coat each side and season with Fleur de Sel. Grill the steaks to your liking (about 3-5 minutes on each side.)

Top tuna with chimichurri sauce and serve with a side of greens or wild rice.

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