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Chargrilled Wild Albacore Tuna with Chimichurri


45 minutes (20 minutes hands on time)

Chimmichuri is a flavour packed Argentinian sauce that’s simple to prepare and pairs beautifully with our new wild albacore tuna steaks. Serve with simply roasted potatoes and seasonal green veg of your choice. Our wild albacore tuna is caught off the coasts of Oregon and Washington using traditional hook & line methods that allow the fishermen from a long established co-op to focus on quality. Unlike yellowfin or bluefin tuna, the population of albacore in the Pacific is healthy, and overfishing is a low concern.

6 Farmdrop products in this recipe


Here's how you do it

  1. Preheat the oven to 200C. Cut the potatoes in half lengthways, put them in an ovenproof dish and toss with half the oil and a pinch of salt. Roast for 25-30 mins, until tender and golden brown.
  2. To make the chimichurri, blitz the herbs including the small stalks in a food processor until finely chopped - or you can finely chop by hand.
  3. Add the grated garlic, chopped onion, chilli flakes, red wine vinegar, 80ml olive oil, salt and pepper and blitz to bring together, adding up to 20ml more olive oil if needed to create a spoonable sauce. The chimichurri will keep in the fridge for 3 days.
  4. Take the tuna out of the fridge 15 mins before you want to cook it to warm up, and rub the remaining sunflower oil and a pinch of salt into each side.
  5. Preheat a griddle pan (or frying pan) until smoking hot, then sear the fish fillets for 2-2 ½ mins either side for a rare centre. If you prefer your tuna to be fully cooked, sear for 4 minutes on each side.


  • 2 wild albacore tuna fillets
  • 300g salad potatoes
  • Small bunch flat-leaf parsley
  • Small bunch coriander
  • ½ small red onion, finely chopped
  • 80-100ml olive oil

What you'll need

  • 1 garlic clove, grated
  • 1 tbsp sunflower or other neutral oil
  • 1 tsp red wine vinegar
  • ¼ tsp dried red chilli flakes
  • A pinch of salt
  • A pinch of freshly ground black pepper

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe


Greek Extra Virgin Olive Oil

1 Bottle (500ml)



Burgess Farm

Organic Salad Potatoes - Washed

1 Bag (~1kg)




Flat Leaf Parsley

1 Bunch (min. 15g)



Mountain Coriander

1 Bunch (min. 15g)


Sole of Discretion

Wild Albacore Tuna