Italian pesto sauce made from basil, cheese, pine nuts and olive oil has such a bright taste and aroma that it is capable of turn any simple dish into a real culinary delight. Grill the tuna steak and season it with aromatic pesto. If you’ve got fresh tuna of excellent quality at your disposal, it’s better to fry it not completely, but only slightly outside, so that enjoy delicious and healthy meat of “sea veal”. So this the French are called fish for its external similarity to meat телёнка. 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tuna steaks weighing 0.5 kg. each, 5 cm thick.
- 1/4 Art. olive oil
- 1 clove garlic, peeled
- 2 tbsp. fresh basil leaves
- 1/4 Art. toasted pine nuts
- 0.5 tbsp. – 3/4 Art. olive oil
- 0.5 tbsp. grated parmesan
- 2 tbsp. l lemon juice
Recipes with similar ingredients: tuna, pesto, nuts cedar, parmesan cheese, lemon juice, basil
Recipe preparation:
- Preheat the grill to 200 ° C. Rinse and dry paper towels steaks. Salt, pepper and grease with both sides with olive oil. Put the tuna on the hot grill and fry for 2 minutes on both sides so that they remain inside raw. If you prefer fried steaks, fry another 2 – 3 minutes on each side. Remove the tuna from the grill and leave “relax”.
- In the bowl of the food processor, put the garlic, basil leaves, pine nuts, salt and pepper. Chop. Without turning off the combine, slowly pour 0.5 tbsp. olive oil. If necessary add more oil. It should be a thick, homogeneous mixture. consistency. Pour into a bowl and stir in 0.5 tbsp. Parmesan
- Slice the tuna obliquely with transverse slices 1.5 cm thick. Arrange on a serving plate and sprinkle with lemon juice. Pour the slices of tuna with pesto.
