Tuna Carpaccio with Chimichurri White Beans

  • White Beans-Cannellini-rinsed and drained
  • 3 Cups-Kale-thick stem removed, washed/spin dry
  • A few drops-Olive Oil-plus extra to garnish
  • 1 Teaspoon-Kosher Salt
  • 1 Each-Green Onion-sliced thin
  • 2-6 ounce-Tuna steaks-sashimi grade
  • To Brush-Olive Oil
  • To Taste-BBQ Seasoning
  • ½ Cup-Hemp Seeds


  • 3 Cloves-Garlic-crushed into a paste
  • 1 Cup-Parsley-leaves only
  • 2 Each-Chipotle Peppers-packed in adobo, seeds removed
  • ½ Teaspoons-Kosher Salt
  • ½ Teaspoons-Crushed Red Pepper
  • ½ Teaspoon-Ground Coriander
  • ½ Teaspoon-Ground Cumin
  • 1/3 Cup-White Wine Vinegar
  • ½ Cup-Olive Oil


  1. Place kale in a bowl with a few drops of oil and salt.
  2. Make chimichurri by placing all ingredients into a food processor.
  3. Pulse to combine, do not puree, should be somewhat chunky.
  4. Place in a bowl and set aside.
  5. Combine white beans, 2 ½ cups of charred kale {reserve remaining kale for garnish} and green onions.
  6. Add half of the chimichurri and gently mix to combine.
  7. Place in refrigerator for at least 4 hours, can be done a day ahead of time.
  8. Remove white bean chimichurri at least 30 minutes before serving.
  9. Filet tuna steaks in half to separate top from bottom.
  10. Place in a large plastic zip bag and gently pound tuna into about ¼” thickness.
  11. Repeat on remaining pieces and place on a sheet tray.
  12. Heat a large non-stick pan over medium high heat.
  13. Lightly brush with oil and season with bbq seasoning.
  14. Place tuna in hot pan seasoning side down and sear for about 15 seconds.
  15. Remove with a large flat metal spatula and place on a dinner size plate, seasoning side down.
  16. Repeat with reaming 4 pieces of tuna and place each on separate dinner plates.
  17. In center of tuna add about a cup of chimichurri white beans, garnish with remaining kale and hemps seeds.