As everyone knows, tuna is one of the endangered species. We were pondering awhile whether we should publish this recipe or not, but we decided to go for it and do a little background research about tuna to educate ourselves as well.
When buying tuna or other seafood which is endangered ensure that the product is labeled with one of these logos.
The whole idea behind this recipe is not the tuna – it’s the pesto! Tuna and pesto go very with together, but you can always use pesto, for example, with pasta as it is. You don’t need anything else.
Ingredients for Tuna Salad with Green Pesto for 4 Servings
- 4 tuna steaks – filetes de atun
- Salad of your choice, we recommend arugula (also known as rocket) – rúcula
- 1 bunch of basil – albahaca
- 3 cloves of garlic – dientes de ajo
- 1 dl (1/3 cup) pine nuts – piñones
- 3 dl (1 cup) freshly grated parmesan cheese – queso parmesano
- extra virgin olive oil – aceite de oliva virgen extra
- salt – sal
- ground black pepper – pimienta negra
- lime juice – zumo de lima
- 4 eggs – huevos
Start by boiling the eggs. Then get a sharp knife and chop the basil leaves. Do not use a food processor, they are delicate! Add the pine nuts and garlic, grate some parmesan cheese on top and chop some more. When you have everything finely chopped, place the pesto in a small bowl, add some olive oil and lime juice so that the texture is right and season with salt (if needed, because there is salt in the cheese) and mix well. Place in a refrigerator to rest. You may need to add more olive oil before serving, because the mixture absorbs some oil while resting.
Place washed and dried salad on plates with eggs and lime slices. Fry the tuna steaks in hot pan for about 2 minutes per side so that they are medium rare. Season the steaks with freshly grounded black pepper and salt and put a splash of olive oil on top of the arugula salad. Cut the steaks into slices and place on top of the salad. Finish with generous amount of pesto.