1 Video | Photo: Grilled Tuna With Basil Pesto Recipe
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
Directions
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.
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By DevSandraLee
Studio City, CA
on August 22, 2012
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I would suggest adding the lemon juice into the pesto. For some reason the acid felt like it was missing when it was added after the tuna was seared. The dish was good but I wouldn't say fantastic. I don't think this is a repeat in our collection.
By cali_girl09
Northern CA
on August 08, 2012
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I found this recipe after my brother in law, went fishing & brought home freshly caught tuna. That morning my sister and I happened to make several batches of Giada's pesto (a staple in our homes every summer and we tried this recipe. Rave reviews all around...it is delicious, and I highly recommend this recipe. Yum!
PS...make extra pesto...its very versatile ie: for appetizers, pasta salads, mix with roasted chicken for sandwiches, make a pesto pizza, add to spaghetti sauces..AND, it freezes well too.
By veegun_12555295
Elmhurst, 52
on July 29, 2012
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This is the best homemade pesto recipe I have ever made! I made several batches, put into 1/2 pint containers with some EVOO on top and froze them so that I can always have pesto on-hand. It is the perfect way to use that extra basil in your garden at the end of the summer! Thanks, Giada! You have the freshest ideas!
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