Floating Olive Branch
Grilled Jalapeño & Chimichurri Tuna Steaks


4 tuna steaks 

2 Tbs. Jalapeño Aromatizado Olive Oil 

2 Tbs. Chimichurri Seasoning Blend 

2 tsp. Fleur de Sel 


Watermelon-Jalapeño Tzatziki 

1/4 cup sour cream

1/4 cup yogurt 

1/4 cup mayonnaise 

1 1/2 Tbs. Watermelon Rosé Fruit Vinegar 

2 Tbs. red onion, minced 

2 Tbs. jalapeño, minced 


Lime slices 

Fresh parsley or oregano 



Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Pat tuna steaks dry with paper towels and drizzle with jalapeño olive oil. Season with Chimichurri blend and Fleur de Sel and, using your hands, gently rub to coat. 

Once the grill is hot, add the seasoned tuna steaks, and cook for 1-2 minutes per side for medium-rare. Remove the steaks from the grill and set them aside to rest before slicing. 

Meanwhile, place sour cream, yogurt, mayo, vinegar, onion, and jalapeño in a medium bowl, and stir to combine the tzatziki sauce. Serve tuna steaks with tzatziki on the side for dipping or with the tzatziki dolloped over the top. Garnish with lime slices and fresh herbs before serving.