Lemony Pistachio Pesto Tuna
- 1 of 1 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.
Servings Per Recipe: 4
Per Serving: 415 kcal cal., 5 g fiber, 12 g carb., 771 mg sodium, 20 g Fat, total, 49 g pro.