Ahi Bowls with Cauliflower and Chimichurri Recipe

Serves/Makes: 4 bowls

Ingredients:

  • 1 1/2 pounds ahi tuna steak
  • 1 large head cauliflower, florets removed
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Kosher salt and fresh ground pepper to taste
  • 2 cups cooked whole grain of your choice (I used black rice, but brown rice, quinoa and farro are all excellent.)
  •     For the Red Chimichurri:
  • 1 red bell pepper, roughly chopped
  • 1 cup cherry tomatoes (about 6 ounces)
  • 1/2 packed cup fresh basil leaves
  • 1/2 packed cup cilantro leaves
  • 1 jalapeno pepper, roughly chopped
  • 1-inch knob fresh ginger, peeled and roughly chopped
  • 2 large cloves garlic
  • 1 teaspoon balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and fresh ground pepper to taste
How to cook Ahi Bowls with Cauliflower and Chimichurri:
  • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
  • Place the cauliflower florets in a large mixing bowl. Drizzle with 1 1/2 tablespoons olive oil, and add the cumin, paprika, and a generous pinch of salt and pepper. Toss to coat. Arrange the cauliflower in an even layer on the prepared baking sheet. Roast for 20-25 minutes, turning once halfway through the cooking time until the florets are tender and nicely browned in spots.
  • While the cauliflower is roasting, get going on the chimichurri. Place the bell pepper and tomatoes in a food processor and pulse a few times until they’re broken down. Add the basil, cilantro, jalapeno, ginger, garlic, and balsamic pulse a few more times until you have a chunky sauce. Drizzle in the olive oil and process for 5-10 seconds until incorporated. Transfer to a bowl and season with salt and fresh ground pepper to taste. Briefly set aside while you cook your tuna.
  • Pat the tuna steak(s) dry. Season both sides generously with salt and fresh ground pepper. Heat the remaining tablespoon of oil in a large non-stick skillet over medium-high heat. When hot, add the tuna and cook for about 90 seconds per side. We’re just searing the tuna, peeps. It will be raw and cool in the center. (If raw-ish tuna isn’t your thing, cook your tuna for an extra minute or two per side.)
  • Transfer the tuna to a cutting board. Slice the steaks thinly across the grain.
  • Time to assemble your bowls! Add 1/2 cup of grains to each of 4 bowls. Divide the roasted cauliflower among the bowls, and fan the sliced tuna alongside the cauliflower. Top with plenty of red chimichurri.
  • Enjoy!
Ahi Bowls with Cauliflower and Chimichurri recipe
Ahi Bowls with Cauliflower and Chimichurri recipe
Ahi Bowls with Cauliflower and Chimichurri recipe
Ahi Bowls with Cauliflower and Chimichurri recipe
Ahi Bowls with Cauliflower and Chimichurri recipe
Ahi Bowls with Cauliflower and Chimichurri recipe

Note(s):

The Ahi Bowls with Cauliflower and Chimichurri recipe simple to cook and very tasty too!


This recipe for Ahi Bowls with Cauliflower and Chimichurri serves/makes: 4 bowls

The Ahi Bowls with Cauliflower and Chimichurri recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Tuna (more Tuna recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)

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