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Hazelnut-Crusted Albacore with Chimichurri

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


  • 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..