Pesto-Crusted Tuna

with fennel, tomato, orange & mint salad

Pesto-Crusted Tuna

with fennel, tomato, orange & mint salad
Serves 2

Place the basil leaves and pine nuts into a food processor and pulse several times. Add the garlic and cheese and pulse several more times. Scrape down the sides of the food processor with a rubber spatula.

While the food processor is running, slowly add the olive oil in a steady stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Stir in some salt and freshly ground black pepper to taste.


Press the pesto over the tuna to form a crust.

Place a greased frying pan over medium heat and add tuna. Cover the tray and grill for 4-6 minutes, turning once. Remove from heat when fish begins to flake when tested with a fork, but is still pink in the centre.

To Serve

In a bowl, combine fennel, tomatoes, orange segment, mint and lemon juice. Drizzle with olive oil, season and serve with tuna.

CHEF’S TIP: Half of the basil leaves in the pesto can be substituted with baby spinach to reduce the intensity of the basil flavour


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