Today's recipe, calls for a meal with grilled tuna, red pepper, Vidalia onion, zucchini and new potatoes, all finished with a South American parsley and oregano sauce called "chimichurri."
2 6-ounce tuna fillets
6 baby potatoes, boiled and cut in half after cooking
1 Vidalia onion, peeled and sliced into half-inch rounds
1 red pepper, deseeded and cut into eighths
1 medium zucchini cut lengthwise 1/4-inch thick
Olive oil and salt and pepper for seasoning above
For the chimichurri:
1/2 cup chopped parsley
2 Tbs chopped fresh oregano
1 large clove garlic, minced
pinch red pepper flakes
1/3 cup extra virgin olive oil
3 Tbs red wine vinegar
Plan ahead and parboil a handful of small potatoes and cool and cut those in half lengthwise.
You can use a food processor to make the chimichurri or make a rough chopped version by using a mixing bowl to combine 1/2 cup chopped fresh parsley with 2 Tbs chopped fresh oregano, 1 large minced clove of garlic, a pinch of red pepper flakes, 1/3 cup extra virgin olive oil and a scant 1/4 cup red wine vinegar and whisking it up.
Slice the vegetables, season them and the tuna fillets with olive oil and salt and pepper and it's time to head out to the hot grill.
Cooking the tuna medium rare will only take 4-5 minutes to do for 1 1/2-inch thick fillets so you'll want to get the vegetables going a bit ahead of time and then take those off of the grill when they're cooked through. Add the tuna and stay with it, cooking both sides evenly.
When the tuna is cooked to your liking you can slice it in half (crosswise if you like) and serve it up with the grilled vegetables and the chimichurri sauce over the top of everything.
This is an easy recipe to double and this should be enough chimichurri for 4 servings. You can stretch it with a little more oil and vinegar.
Try the chimichurri with salmon, chicken or pork or with the classic pairing of a grilled steak.