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Grilled Tuna Steaks with Fresh Pesto

 

Serves: 2

Ingredients:

2 (1-inch thick) tuna steaks (about 1/2 pound each)

Kosher salt and freshly ground black pepper

1-2 Tbsp Flying Olive Basil Extra Virgin Olive Oil, Garlic, or a Single Varietal of Choice, or a Combination

For the pesto:

1 small garlic clove, peeled

1 cup fresh basil leaves

2 Tbsp toasted almonds or pine nuts

Salt and freshly ground black pepper

¼- ½ cup Flying Olive Basil Extra Virgin Olive Oil, Garlic, or a Single Varietal of Choice, or a Combination

1/2 cup grated Parmesan, optional

Lemon wedges

Directions:

Preheat stove-top grill or cast iron skillet to 400 degrees F.

Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with the Flying Olive EVOO of Choice. When the grill is hot, place tuna on hot grill and sear each side for 1-1 1/2 minutes for rare. If you prefer well done, cook the tuna an additional 1-2 minutes per side. Remove the tuna from the grill and let it rest. (Tuna should be bright pink in the center. Overcooked tuna is tough and tastes like sawdust, so watch it carefully!)

Meanwhile, add the garlic, basil leaves, toastednuts, salt, and pepper to a food processor. Pulse until finely chopped. With the blender still running, slowly pour 1/4 cup of Flying Olive Extra Virgin Olive Oil of Choice. Try not to over blend as the pesto will lose its bright green color. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/4 cup of Parmesan cheese, if desired.

Place a tuna steak on a serving plate and drizzle with a fresh squeeze of lemon. Add the pesto and serve.

Note: Extra pesto is fantastic on fresh, ripe sliced tomatoes, pasta, chicken, for bruschetta, or for veggies.

Submitted by Barb L.