Seared Tuna with Chimichurri Sauce

For the seared tuna, I made a mixture of salt, pepper, and sesame seeds and spread that out on a plate. I then rolled each piece of tuna in the mixture pressing firmly. I heated a neutral oil in a cast iron skillet. I cooked each side of the tuna for about a minute and moved to the cutting board. I sliced crosswise and arranged on a plate with the chimichurri sauce (recipe below and quinoa with pineapple salsa. Very quick and tasty meal.

Ingredients:

• 1 shallot, minced
• 1 garlic clove, minced
• 1 plum tomato, finely chopped
• ½ cup parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon minced red chili
• ¼ teaspoon smoked paprika
• ½ lemon, zested
• 2 tablespoons sherry or red wine vinegar
• ½ cup olive oil
• Kosher Salt

Instructions:

1. Combine all ingredients in a medium bowl.
2. Salt to taste. 
3. Add 1 tablespoon of water to thin the sauce out. 
4. Stir to combine. 
5. Allow the chimichurri to rest for at least 30 minutes to allow the flavors to mellow and meld.