Baked Tuna with Chimichurri Marinade

We try to accommodate all recipe requests from followers of our blog, and that is what led us to this recipe. We received a wonderful compliment on the work that we do from one of our followers, and along with his praise, he mentioned being interested in seeing our take on chimichurri. We were very grateful to receive his request, because we had two tuna steaks ready for dinner, but no real plan of attack for their recipe. We also had never made chimichurri, so we were really looking forward to trying it out.

After some quick research on some chimichurri recipes, we were easily able to come up with our own. Chimichurri is always made with parsley, garlic, red pepper flakes, and olive oil. Some recipes include red wine vinegar, apple cider vinegar, or lemon juice. The end result is similar to a pesto, but can be used as a marinade for fish or chicken, or can also be used as a delicious sauce lightly drizzled over meat or fish. Bill even topped his eggs with it the next morning!

For our recipe, we decided on a simple blend of parsley, fresh lemon juice, garlic, olive oil, red pepper flakes, salt, and pepper. The recipe was easy, delicious, and made more than enough to use for our tuna, and have left over for other recipes the following day.


  • 1 cup packed flat leaf parsley
  • The juice of 2 lemons
  • 3-4 garlic cloves, chopped
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • 2 wild caught tuna steaks

Chimichurri Process:

  1. Thoroughly rinse parsley, and removed leaves from stems.
  2. Chop garlic cloves and set aside.
  3. Slice lemons and discard seeds.
  4. In a food processor, blend parsley, olive oil, lemon juice, and garlic.
  5. Pour into a small mixing bowl and add salt, pepper, and red pepper flakes.
  6. Refrigerate for 2 hours before cooking.

Here’s a video we shot to give you a better look at the process of making our chimichurri:


Tuna Process:

  1. Preheat oven to bake at 350.
  2. Rinse tuna steaks and place in a Pyrex baking dish.
  3. Pour 1/2 cup of chimichurri over tuna steaks.
  4. Bake for 25-30 minutes.
  5. Serve.

The chimichurri was delicious over the tuna steaks. It added wonderful flavor, and would compliment any fish beautifully. Chimichurri is also delicious over chicken, or over your eggs to add new flavors to your everyday breakfast.

As always, enjoy!

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    1. January 20, 2011

      This recipe looks amazing! Love the fact that you baked the tuna. Not to mention the pictures…..thanks!

    2. January 21, 2011

      great video. very high quality. loved it.

    3. January 29, 2011

      I made the sauce for my baked salmon…delicious! Thanks for sharing it!

    4. February 16, 2011

      That video is awesome – very, very well done. Can you tell me the song that you have running during it? Loved it!

    5. February 16, 2011

      Hey Thanks! We are planning on doing videos more frequently, which should be a fun addition to the website. The song is "Stall Out" by a band called Mute Math. Their whole catalog is great – we love them!

    6. June 25, 2011

      when you have mussels in hcimichurri sauce and the sauce is hot in a boql with the mussels are the mussels baked or steamed and then heated in the chimmi churri sauce? ad how do you heat the chimichurri sauce ? over a stove? in the oven?

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