Chimituna: Chimichurri & Tuna
By: MyLastBite
Published: Sunday, December 6, 2009 - 2:13am

Ingredients




For the Tuna Mixture:

1 package of Albacore Tuna (if using canned, drain first)
1/2 celery stalk, chopped
1 tablespoon capers, rinsed and drained
1/2 small red onion, diced
For the Chimichurri Sauce:

1 cup packed chopped cilantro
1 cup packed chopped Italian parsley
1 clove of garlic
Zest of 1/2 a lime

1/4 cup fresh lime juice
Diced jalapeno chili (how much depends how spicy you like it)

1/4 cup of extra-virgin olive oil (more depending how thick you want the sauce. I like i
Salt & Pepper to taste

Preparation

1 For the Tuna Mixture: 2 Add all ingredients into Food Processor and pulse until blended 3 Makes about 1 cup 4 Combine and Mix: 5 After you’ve made the tuna mixture, add chimichurri mix one spoonful at a time until it’s to your liking. 6 Gently mix, cover tightly and chill in fridge for a few hours (so the flavors can marry). I usually eat it with crispy whole-grain crackers or stuffed in a wheat pita.

About


The other day I was trying to figure out what to have for lunch and grabbed a package of tuna from my pantry. When I opened the fridge to look for ingredients, I noticed some leftover chimichurri sauce from the night before. Why not mix the tuna and chimichurri? Why hadn’t I tried this before?