We love to cook and we are always looking for healthy recipes. Here is one of our favorite Ahi Tuna recipes and we thought it would be fun to share it with you. This recipe is sooo easy and tastes really good. The key is the fish – make sure you get fresh, or the flash frozen Ahi Tuna. Ladies, people love this, and it’s great for entertaining. In the summer you can cook the tuna outside on the grill. We adapted our own version from a recipe we found online. Serves 4.
- 2 (2-inch thick) tuna steaks (about 1 pound each)
- Kosher salt and freshly ground black pepper
- 1 garlic clove, peeled
- 2 ½ cups fresh basil leaves
- 1/4 cup toasted pine nuts
- Salt and freshly ground black pepper
- 1/4 to 1/2 cup extra-virgin olive oil (can adjust for the consistency you like)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons lemon juice
Wash and pat dry the tuna steaks and season with salt and pepper. Spray non-stick griddle pan with non-stick cooking spray. Place tuna on hot grill pan and sear each side for 2 minutes for rare. If you prefer your tuna cooked more, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
In a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour in 1/4 to 1/2 cup of olive oil. Amount of olive oil can be adjusted. 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. Serve tuna with pesto sauce spooned over top.
This recipe makes a generous portion of pesto sauce and the pesto sauce is great over pasta or chicken also.