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Grilled Tuna With Basil Pesto
INGREDIENTS
2 (2-inch thick) tuna steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
1/4 cup Extra-virgin olive oil
2 Garlic cloves, peeled
2 cups Fresh basil leaves
1/4 cup Toasted pine nuts
Salt and freshly ground black pepper
1/4 cup - cup extra-virgin olive oil
1/3 cup Grated Parmesan
2 tablespoons Lemon juice
Preparations
Preheat grill to 400 degrees F.
1.Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill
and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side.
Remove from skillet and let it rest.
2.Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With
the blender still running, slowly pour 1/4 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if
necessary. Transfer to a bowl and stir in 1/3 cup Parmesan.
3.Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with
lemon juice. Sauce tuna with pesto.
Tuna is an excellent lean fish, with healthy fats. Pesto, can be very healthy if not overdone with oil and cheese. Basil is very
flavorful and contains vitamins A and C. Parmesan is comparatively low in fat for cheese, and does not need to be
excluded. This dish goes great with whole-wheat pasta, and can make a fine dinner or a healthy lunch. Perhaps leftovers?
INGREDIENTS
2 (2-inch thick) tuna steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
1/4 cup Extra-virgin olive oil
2 Garlic cloves, peeled
2 cups Fresh basil leaves
1/4 cup Toasted pine nuts
Salt and freshly ground black pepper
1/4 cup - cup extra-virgin olive oil
1/3 cup Grated Parmesan
2 tablespoons Lemon juice
Preparations
Preheat grill to 400 degrees F.
1.Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill
and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side.
Remove from skillet and let it rest.
2.Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With
the blender still running, slowly pour 1/4 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if
necessary. Transfer to a bowl and stir in 1/3 cup Parmesan.
3.Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with
lemon juice. Sauce tuna with pesto.
Tuna is an excellent lean fish, with healthy fats. Pesto, can be very healthy if not overdone with oil and cheese. Basil is very
flavorful and contains vitamins A and C. Parmesan is comparatively low in fat for cheese, and does not need to be
excluded. This dish goes great with whole-wheat pasta, and can make a fine dinner or a healthy lunch. Perhaps leftovers?
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