Lemony Pistachio Pesto Tuna
In a food processor, mix pistachios, garlic, basil, lemon juice and zest, 3/4 tsp salt and pepper. Process while gradually adding 3 tbsp olive oil. Stir in Parmesan. Brush tuna with 1 tbsp olive oil and season with 1/4 tsp salt. Grill on medium-high 4 minutes per side (light pink in center). Combine greens, tomatoes, cucumber and 1/2 cup pesto. Serve tuna warm or at room temperature with salad and remaining 1/4 cup pesto spooned on top.Advertisement
Toasting nuts first intensifies their flavor and crunchiness.