This Baked Tuna with Chimichurri Marinade is a delicious paleo-friendly dish that combines the richness of tuna with the zesty and herbaceous flavors of chimichurri sauce. It's a simple yet impressive recipe perfect for a healthy dinner.
Ingredients: 4 tuna steaks. 1/2 cup fresh parsley, finely chopped. 1/4 cup fresh cilantro, finely chopped. 3 cloves garlic, minced. 2 tablespoons red wine vinegar. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes adjust to taste. Salt and black pepper to taste. 1 lemon, sliced for garnish.
Instructions: Set the oven temperature to 375F 190C. Olive oil, red wine vinegar, dried oregano, red pepper flakes, chopped parsley, cilantro, minced garlic, salt, and black pepper should all be combined in a bowl. To make the chimichurri marinade, thoroughly mix. Spoon the chimichurri marinade over the tuna steaks in a baking dish, ensuring that they are evenly coated on both sides. To serve, set aside a small amount of marinade. To enhance the flavor of the tuna steaks, arrange lemon slices on top. Bake the tuna in the preheated oven for 15 to 20 minutes, or until it reaches the desired doneness, covered with foil. When finished, take out of the oven and cover with the chimichurri marinade that was set aside. If desired, top your hot baked tuna with extra lemon slices from the chimichurri marinade. Savor your tasty, paleo-friendly dinner!
Prep Time: 15 minutes
Cook Time: 20 minutes
Orono Karate
