Tuna carpaccio & Pumpkin Seed Chimichurri 

Serves 4-6 as an appetizer

• 1lb Fresh Tuna loin, using a long sharp knife,
  slice off and discard the veiny stub of meat from the tuna, then thinly slice against the grain.

• Olive oil

• Handful of toasted pumpkin seeds

1 cup Chimichurri (see below)

Assembly; on a serving plate, place the thinly sliced pieces of fresh tuna. With a spoon add the chimichurri, drizzle olive oil and sprinkle whole toasted pumpkin seeds.

—

For the chimichurri:

Yields 3.5 cups

1 1/2 cups (200g) toasted pumpkin seeds
1 cup scallions (approx 1/2 bunch), finely chopped 
2 1/2 cup parsley (approx 2 bunches, discard bottom 1/3 of the stems), finely chopped 
1/4 cup fresh basil, finely chopped - optional
1/4 cup fresh mint, finely chopped - optional
1/2 red onion (1/2 cup), finely chopped 
2 tablespoon herby harissa (use Fiery Harissa if you like more heat)
1 1/2 cup olive oil 
1/2 cup preserved lemon paste
3 tablespoon apple cider vinegar

—

Finely chop the pumpkin seeds using a mortar and pestle, a food processor or with a knife to a fine texture. Mix with the rest of the ingredients. Taste. Add preserved lemon paste if you need more salt/citrus for your liking. Store the rest of the chimichurri in the fridge and use within 5-7 days.

There’s a reason we make condiments for a living. We truly believe in the power of stocking your fridge and pantry with a selected few condiments that can lift the dishes you make a notch or two and help make home cooking more fun and easy.

This herbaceous Chimichurri full of bold flavors and a citrus punch from the preserved lemon paste really delivers when it comes to enhancing your everyday dishes.

Here are some ideas for you on how best to use any leftover chimichurri you may have:

• Serve with grilled beef, lamb, chicken & fish

• Mix roasted potatoes with few tablespoons of the chimichurri

• Add to your salad dressing

• Serve with roasted vegetables 

• Serve over hummus/labane

• Season a pasta salad with it

• Add to your favorite sandwich