Basil Pesto Seared Tuna Recipes

BASIL PESTO

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

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.

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.

SEARED TUNA WITH PESTO SAUCE

Steps:

• Heat the olive oil in a skillet over medium-high heat. (function() { var a="",b=[ "adid=ada-foodhub-3-640247993", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

PESTO SPAGHETTI WITH SEARED TUNA

Steps:

• Make pesto: Place kale, basil, nuts and garlic into food processor. Sprinkle with salt and pepper liberally. Pour ¼ cup over the greens. Blend by pouring the rest of olive oil in a slow stream, until pesto is nice and chunky. Squeeze lemon on top, taste and adjust the seasoning if needed.
• Sear tuna: Pat tuna dry with paper towels. Season tuna with salt, red pepper and coriander. Drizzle with olive oil on top and rub spices with oil into its flesh. Heat medium size stainless steel sauté pan until very hot. Pour just a dash of oil and place tuna in the pan. Cook on all sides for about 30 seconds to 1 minute, until it releases easy and all sides have a crust. Slice tuna against the grain into ¼ of an inch slices with a sharp knife.
• Slice carrot into ribbons with vegetable peeler, and then make thin long strips with a sharp knife. Set aside. Cut hot red pepper into thin slices.
• Cook Explore Cuisine Organic Edamame Spaghetti according to packaging instructions, transfer to large bowl. Add ribbons of carrot, hot pepper slices and 5-6 tablespoons of pesto to the pasta and toss to combine. Drizzle more olive oil if pasta looks too dry.
• To plate, divide pasta between bowls by twisting it with a folk. Drizzle lightly with good quality olive oil, sprinkle with salt and red pepper. Top with 3-4 tuna slices, sprinkle with salt and red pepper again. Scatter some lemon zest and tiny basil leaves over each bowl. Serve at room temperature.

SEARED TUNA WITH BASIL OIL

Steps:

• Bring 4 quarts water to a boil and add 3 tablespoons salt. Set up an ice bath. Blanch basil for 2 minutes in boiling water, then transfer immediately to an ice bath. Cool for 2 minutes, drain, then squeeze excess water from basil. Blend basil and 1 cup olive oil in a blender until well mixed. Strain in a coffee filter or cheesecloth.
• Heat cast iron pan over high heat until very hot. Season tuna with salt and pepper. Brush lightly with olive oil. Place steaks in pan and cook until bottom is brown and crusty, about 3 minutes. Flip tuna and cook for 1 minute. (Tuna will be just seared on the outside and raw in the middle.)
• Remove to a plate. Drizzle with basil oil and garnish with lemon juice and zest.

SUN DRIED TOMATOES AND BASIL PESTO TUNA SALAD RECIPE

Steps:

• Combine the tuna, basil, and sun-dried tomatoes in a salad bowl; mix until thoroughly incorporated.
• Stir in yogurt until well combined.
• Season with salt and pepper, to taste.
• *Cover and refrigerate until ready to use.

SEARED TUNA WITH TOMATOES AND BASIL

Steps:

• In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
• Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.

BASIL PESTO SEARED TUNA

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. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-tuna-with-basil-pesto-recipe.html?oc=linkback

SEARED TUNA WITH SWEET VINE TOMATOES AND BASIL PESTO

Steps:

• Preheat the oven to 200°C.Place a pan over a high heat. Rub the tuna steaks in a mixture of 2 T olive oil, the butter and garlic, and quickly sear in the hot pan.Cut slits into the vine tomatoes and scatter with caster sugar and the remaining olive oil. Roast for 15 minutes, or until cooked and plump.Place the seared tuna on a bed of sliced fennel and spoon over the basil pesto. Top with the tomatoes, wild rocket and toasted pine nuts.

JAMIE OLIVER'S SEARED TUNA STEAK WITH FRESH CORIANDER AND BASIL

Steps:

• Smash up the chilli and the coriander seeds in a pestle and mortar. Add the garlic, basil, coriander and lemon juice to taste. Mix together, and season. Lay out your tuna steaks on a tray, season both sides and rub the herb mixture on to each side. There are two nice ways to cook it: I prefer to cook it on one of those ridged grill pans or in a frying-pan. Rub your pan, which should be very, very hot, with a little bit of oil on a piece of kitchen paper, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries and browns (about 45-60 seconds on each side). Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It's quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil . . . the possibilities are endless. CALS 243 kcal FAT 1.8g SAT FAT 0.5g PROTEIN 57.1G CARBS 0.4g SUGAR 0.2g SALT 0.9g FIBRE 0.6g