Preparation time: 10 minutes
Cooking time: 1 hour and 15 minutes
Servings: 4


½ cup cilantro, chopped
1/3 cup olive oil
1 small red onion, chopped
3 tablespoon balsamic vinegar
2 tablespoons parsley, chopped
2 tablespoons basil, chopped
1 jalapeno pepper, chopped
1 pound tuna steak, boneless, skinless and cubed
Salt and black pepper to the taste
1 teaspoon red pepper flakes
2 garlic cloves, minced
1 teaspoon thyme, chopped
A pinch of cayenne pepper
2 avocados, pitted, peeled and sliced
6 ounces baby arugula


1. In a bowl, mix the oil with jalapeno, vinegar, onion, cilantro, basil,
garlic, parsley, pepper flakes, thyme, cayenne, salt and pepper, whisk
well, transfer to your Slow cooker, cover and cook on High for 1 hour.

2. Add tuna, cover and cook on High for 15 minutes more.

3. Divide arugula on plates, top with tuna slices, drizzle the chimichurri
sauce and serve with avocado slices on the side.

Nutrition: calories 186, fat 3, fiber 1, carbs 4, protein 20