Seared Tuna With Pesto Recipes

GRILLED TUNA WITH BASIL PESTO

Steps:

• 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.

SALT SEARED TUNA WITH FENNEL, COURGETTES AND ENGLISH PEA PESTO

Steps:

• Whisk together the beer and flour, season with salt. Hold refrigerated.
• Take 8 baby zucchini and blanch in salted water until tender. Puree in blender until smooth.
• Place the fennel and remaining zucchini and squash in a small pan and cover with vegetable stock. Add 2 tablespoons of butter and braise over low heat until tender. Season with salt.
• Place all ingredients for pea pesto except the olive oil into a blender and process until smooth. With the motor running, slowly drizzle in the extra-virgin olive oil.;
• Place the salt block directly on the stove top and heat until hot about 5 minutes. Toss the tuna in olive oil and season with salt, fennel pollen and pepper. Place in a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Remove from the bag quickly sear the tuna on the salt block on all 4 sides.
• Dip the blossoms in the beer batter and fry at 350 degrees F until golden brown. Smear the pesto across the plate and arrange the vegetables in the pesto. Slice the tuna thinly and place around the vegetables. Serve alongside fennel, courgettes, pesto and garnishes.

SEARED TUNA WITH PESTO

Steps:

• For the pesto, peel the garlic and chop coarsely. Toast the pine nuts in a dry frying pan until golden, remove and set aside. Rinse the basil, shake dry, pluck the leaves and puree along with the garlic, pine nuts and the oil in a blender.
• Fold in the freshly grated Parmesan and season with salt, pepper and a dash of lemon juice. For the tuna, rinse the tuna, pat dry, trim off tendons and season with salt and pepper. In a pan, heat the oil and sear the tuna on all sides briefly over high heat.
• Remove tuna from the pan, cut into slices and serve with the pesto on plates. If desired, serve with a green salad.