Dulse Seaweed Chimichurri

Whether cooking for his family, or for a group, Chef Andre Uribe of Food Strong Family, loves to utilize Oregon-caught Albacore tuna and Pacific Dulse from Oregon Seaweed.

So, when we asked Chef Andre to lead a demonstration for seafood industry professionals as part of the Winter Waters Blue Foods Forum, he knew he needed to come up with a bite that highlighted both, so he served a Dulse Seaweed Chimichurri on Albacore tuna.

The Albacore tuna was cubed and served raw, with a sprinkle of sea salt, topped with Chef Andre’s zesty Pacific Dulse chimichurri - which he says he makes weekly and keeps in the refrigerator to top any and all dishes he cooks for his family.

Ingredients:

• 1 cup dulse seaweed, finely chopped

• 1 small shallot, finely minced

• 2 cloves garlic, finely minced

• 4 tbsp red wine vinegar

• 1/2 tbsp fish sauce

• ½ cup extra virgin olive oil

• ½ tsp red pepper flakes (optional, for a kick)

• Freshly ground black pepper, to taste

Instructions:

1. In a small bowl, combine the minced shallot and garlic with the red wine vinegar.

2. Add the finely chopped dulse seaweed, fish sauce, and red pepper flakes (if using). Stir to combine.

3. Slowly drizzle in the olive oil.

4. Season with freshly ground black pepper to taste.

5. Let the chimichurri sit for at least 10–15 minutes before serving to allow the flavors to meld.

Note: Chef Andre says this recipe is flexible. Taste and tweak to your liking.