Thursday, May 31, 2012

Grilled Tuna Steaks with Pesto Sauce


  • 2  tuna steaks (about 1 pound each)
  • freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp minced jarred garlic
  • 2 cups fresh basil leaves
  • 1/4 cup toasted pine nuts
  • freshly ground black pepper
  • 1/2 cup - 3/4 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan
  • 2 tablespoons lemon juice


Preheat grill to 400 degrees F.
Wash and pat dry the tuna steaks. Season with 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.
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
Slice the tuna across the grain into 1/2-inch thick slices. Place the slices on a plate and drizzle with lemon juice. Serve tuna with pesto.

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