Hazelnut-Crusted Albacore Medallions with Chimichurri

From Andrea Bemis, owner, Tumbleweed Farm, author of Dishing Up the Dirt

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  • 1 Day Boat tuna loin (partially frozen) (about 1 pound)

  • Olive oil

  • 3/4 cup hazelnuts

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried parsley

  • 1/8 teaspoon dried garlic

  • Kosher salt to taste

  • Ghee or another fat with a high smoke point for searing over high heat

Slice the tuna loin into 1-inch thick pieces. Rub each medallion with a little olive oil and set aside.

Place the hazelnuts, herbs, and a hefty pinch of salt into the bowl of a food processor or blender and process into a coarse meal. Be careful not to over process into hazelnut butter!

Place the ground nuts on a plate and coat both sides of the tuna medallions with the mixture.

Heat the ghee in a large frying pan over medium- high heat. When the ghee is hot, sear the tuna for about 2-3 minutes per side or until desired doneness. Serve immediately with Chimichurri Sauce.

Chimichurri Sauce

  • 1 cup parsley leaves, lightly packed

  • 2 cloves garlic, coarsely chopped

  • 1/2 cup cilantro leaves, lightly packed

  • 1/2 cup extra virgin olive oil

  • 1/3 cup red wine vinegar

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 teaspoon ground cumin

  • Kosher salt and freshly ground black pepper to taste

Place all of the ingredients in the bowl of a food processor or a large blender. Pulse to combine and chop the ingredients, then blend until smooth..