5.0 – 2 reviews • Gluten Free
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
20 min |
| Cook: |
10 min |
| Yield: |
4 servings |
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
- 1 garlic clove, peeled
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- Salt and freshly ground black pepper
- 1/2 cup ? 3/4 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
- 2 tablespoons lemon juice
Instructions
- Preheat grill to 400 degrees F.
- 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.
- 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 1/2 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 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
745 |
| Total Fat |
52 g |
| Saturated Fat |
9 g |
| Carbohydrates |
4 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
64 g |
| Cholesterol |
101 mg |
| Sodium |
736 mg |