Grilled Tuna with Salad and Pesto
Main Dishes • Author's
Description
Grilled tuna with salad and pesto
Ingredients
- Pompano fillet 15 oz
- Basil 0 oz
- Pistachios 0 oz
- Garlic ½ clove
- Grated Pecorino Pepato Cheese 0 oz
- Olive Oil 0 fl oz
- Lollo Rosso 0 oz
- Radicchio Salad 0 oz
- Iceberg Lettuce 0 oz
- Cucumbers 5 oz
- Marinated cherries 5 oz
- White Balsamic Cream to taste
- Vegetable Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
In a blender, blend basil, pine nuts, garlic, Parmesan, and olive oil until smooth.
Step 3
Lightly season the tuna fillet with salt and black pepper.
Step 4
Heat a pan with vegetable oil.
Step 5
Sear the tuna on all sides until golden brown. The tuna should remain raw inside, so cook it over high heat. Then remove from the pan and let the tuna cool slightly.
Step 6
Tear the lettuce leaves into bite-sized pieces.
Step 7
Slice the cucumber and halve the cherry tomatoes.
Step 8
Slice the tuna fillet.
Step 9
On a plate, arrange the lettuce leaves, drizzle with pesto, and lightly toss.
Step 10
Top with cucumber slices, cherry tomatoes, sprinkle with pine nuts, and drizzle with balsamic glaze.
Step 11
Place the tuna slices on top of the salad and serve immediately.
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