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Tuna With Basil Pesto
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 15 minutes
Source: Giada De Laurentiis
| 4 | tuna steaks, about 6-8 oz. each |
| 1/4 cup | extra-virgin olive oil |
| 1 | garlic clove, peeled |
| 2 cups | fresh basil leaves |
| 1/4 cup | toasted pine nuts |
| 1/2 cup - 3/4 cup | extra-virgin olive oil |
| 1/2 cup | grated Parmesan |
| 2 tablespoons | lemon juice |
Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna in hot saute pan 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.
Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.
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