Grilled tuna steaks with Chimichurri sauce and mixed greens

A truly amazing pairing of the spicy and fresh sauce and the rich, meaty tuna

Published originally on my blog on 12 June 2010

My last job back in Greece was that of an executive at a commercial company where I worked 12-hour days and sometimes weekends also. By the time I got home, all I wanted to do was grab something to eat and go to bed. Cooking during that period of my life was limited to reheating, frying, using the microwave and boiling. Exciting huh?

What I usually cooked- and I use the word loosely- after work was French fries, ready-made flavored rice that I only had to add water to and let it boil, the occasional spaghetti with ready-made (again) sauce, a simple sandwich or a boring salad. It was a nightmare for my health and my figure. When I finally got the sense to quit that job, I managed to quit that awful diet too.

Nowadays, a healthy diet is extremely important to me. Without excluding desserts or pan-fried food, I try to retain a healthy dietary balance between legumes and vegetables, meat and fish, carbohydrates and dairy products, grains and fruit. I can't say that I don't ever get distracted by fancy, extravagant, self-indulgent food and I do cook it sometimes but, for the most part, my choices are the healthier ones.

I favor olive oil rather than butter, which is after all the norm in Greek nutrition, I prefer lean cuts of meat to fatty ones, drink low-fat milk, avoid condiments such as mayonnaise and I have to say that, when I finally decided to incorporate fish into my diet on a regular basis, it was a really wise decision on my part.

I always loved the taste of tuna but I invariably ate it from a can. In Greece, only small tunas are available, those that are the size of mackerel which is pretty small, nothing like the tuna steaks I discovered here in Holland. What a revelation that was. Ever since, I buy them whenever I have the chance- mind you they are pricey here- and they always constitute a glorious meal. Tuna is an oily fish, rich in vitamin D and extremely healthy and pairing it with this spicy chimichurri sauce and a salad of green leaves makes for an inspiring combination.

Grilled tuna steaks have an incredible taste. S. says it's like eating meat but without the guilt and he's right. Tuna has such a rich flavor with an amazingly firm and meaty texture that holds spectacularly well on the grill and can be accompanied by the spiciest of sauces without its savor getting lost. Enters the chimichurri sauce.
Chimichurri sauce is a green sauce originating from Argentina, though others claim it comes from Uruguay or even from the Dominican Republic. No matter where it comes from, it is marvelously delicious. It contains herbs, mainly parsley, lots of garlic, olive oil, vinegar and spices. There are many versions of this sauce and there is even a red one, containing red bell peppers or tomatoes.

Chimichurri sauce is spicy and vibrant and is traditionally used as either a marinade or an accompaniment to grilled meats. It's greatly versatile with its use not only contained to meat but also to grilled fish, vegetables or poultry. You can use this sauce to coat burger patties or shrimp and it can also be served as an appetizer or a dipping sauce alongside grilled slices of baguette or crusty bread.

The beautiful, red-colored tuna, like all fish, if cooked too long tends to lose its flavor so grilling the tuna only for a couple of minutes ensures the retention of its moisture, while avoiding becoming tough and dry. The succulent, oily meat of the tuna combines perfectly with the hot and herbal flavor of the chimichurri sauce. Serve it with a side of assorted small, young salad leaves including rocket, tossed with some of the fresh and zingy chimichurri sauce and you'll have one exceptionally flavorful, health conscious and original dish. Pair it with a glass of Sauvignon blanc and you'll be all set to enjoy an excellent meal.

Grilled Tuna Steaks with Chimichurri Sauce and Mixed Greens

In case you have trouble finding tuna steaks, you can use swordfish instead. Swordfish is a first-rate substitute for tuna and it's equally flavorsome.