|Updated: 2/19 3:58 pm
||Published: 2/18 3:38 pm
Mediterranean Tuna with Tomato Salsa and Pesto
2 lbs grape tomatoes, quartered lengthwise
6 green onions, thinly sliced
2 cups loosely packed Italian parsley
½ cup loosely packed cilantro
2 tbsp. freshly squeezed lemon juice
2 tbsp. olive oil
Kosher salt and pepper, to taste
Combine all ingredients in a medium sized bowl and add lemon juice and olive oil. Season with salt and pepper.
3 large garlic cloves
½ cup nuts (pecans, walnuts or pinenuts)
2/3 cup Parmigiano Reggiano, finely grated
3 cups loosely packed fresh basil leaves
2/3 cup olive oil
Kosher salt and pepper to taste
In the bowl of a food processor, add all ingredients except the Parm and olive oil and process until finely chopped. With motor running, add oil, blending until incorporated. Pour into a mixing bowl, add Parm and stir until combined.
Four 6-ounce tuna steaks, ¾ inch thick
Olive oil for brushing
Kosher salt and pepper
Light a grill (indoor or out). Brush the tuna steaks with the olive oil on both sides and season with salt and pepper.
Grill tuna over moderately high heat until cooked to desired doneness. 1 minute per side for medium rare; 2 minutes per side for medium.
Tuna can also be seared in a sauté pan over medium-high heat for the same amount of time.
To serve, spoon tomato salsa in the middle of a plate, top with tuna then place a dollop of pesto over the tuna.