Griddled tuna with basil pesto

  • 2 (5 cm thick) tuna steaks (about 500g each)
  • Salt and freshly ground black pepper
  • 60ml extra-virgin olive oil
  • 1 garlic clove, peeled
  • 50g fresh basil leaves
  • 30g toasted pine nuts
  • Salt and freshly ground black pepper
  • 120ml - 175ml cup extra-virgin olive oil
  • 50g grated parmesan
  • 30ml lemon juice
1) Preheat griddle to 200C/Gas 6.

2) Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot griddle 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 and let rest.

3) Add the garlic, basil leaves, pine nuts, salt, and pepper into the bowl of a food processor. Pulse until finely chopped. With the blender still running, slowly pour in 125 ml of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in parmesan.

4) Slice the tuna across the grain and on a bias into 1 1/4 cm thick slices. Place the slices on a serving plate and drizzle with lemon juice. Spoon the pesto over the tuna and serve.

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