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An overhead image of a tuna steak with chimichurri on a plate

Grilled Ahi Tuna with Chimichurri

Ahi tuna steaks brushed with extra virgin olive oil, sprinkled with salt and pepper and seared briefly on the grill then served with a bright, tangy and fresh chimichurri sauce. These are the kind of easy, breezy meals that summer is all about.  This is a restaurant caliber main that's ready in 10 minutes. Serve alongside rice and any grilled summer veggie.
Course Main Course
Total Time 15 minutes
Servings 4


For the tuna

  • 1 lb ahi (yellowfin) tuna steaks cut into two 1/2 lb steaks
  • 1 teaspoon extra virgin olive oil
  • salt
  • ground black pepper

For the chimichurri sauce

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 cup loosely packed basil leaves
  • 1/2 cup loosely packed parsley leaves
  • 1/2 cup loosely packed cilantro (leaves and stems)
  • 1/3 red onion, diced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

For serving

  • 1 lemon, cut into wedges


For the tuna

  • Preheat grill to high heat. Clean and oil grates.
  • Brush tuna steaks (both sides) with extra virgin olive oil and sprinkle with salt and pepper.
  • Place tuna steaks on grill. Reduce heat to medium high. Cook for about 60 seconds, flip and cook an additional 60 seconds, just to sear the tuna. If cooking the steaks to well done, continue cooking for a total of 8-10 minutes, flipping tuna halfway through cooking time. Remove from grill and place onto a serving plate.

For the chimichurri

  • Add extra virgin olive oil and red wine vinegar to a medium sized bowl. Roughly chop the basil, parsley and cilantro. Add to the bowl, along with red onion, salt and black pepper. Stir to combine. Spoon chimichurri overtop grilled ahi steaks.

For serving

  • Serve tuna with lemon wedges, white rice and any grilled veggie.