Hazelnut-Crusted Albacore with Chimichurri

INGREDIENTS

• 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

DIRECTIONS

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..