Tuna Steaks with Pistou and pine nuts


Persons : 4
Preparation : 15 min
Cooking : Marination: 1h

Ingredients

4 white tuna steaks weighing 150 to 200g each,
3 tbsp. lemon juice,
8 tbsp. fresh basil,
3 rosemary sprigs,
3 tbsp. pine nuts,
100g grated Parmesan cheese,
3 peeled garlic cloves,
20cl olive oil,
1 crushed dried bay leaf,
1 thyme sprig,
salt.

Salad:
200g salad mix,
2 tbsp. pine nut oil,
1 tbsp. Sherry vinegar,
Salt, pepper.

Description

Pour the juice of 1 lemon and half a cup of olive oil in a large bowl. Add a clove of crushed garlic, 2 tsp. chopped basil, the crumbled thyme, bay leaf and rosemary. Mix all the ingredients together.
Put the tuna steaks in a dish and coat them with the marinade. Let the preparation marinate for 1 hour.
When it's time to eat, place the tuna steaks on the barbecue and grill 10 minutes on each side, 5 inches from embers.

Prepare the vinaigrette:
In a bowl, mix the pine nut oil, pine nuts, Sherry vinegar, salt and pepper. On each plate, arrange the mesclun lettuce and drizzle with dressing, then add the tuna steaks. Drizzle with pesto sauce and serve with zucchinis cooked on the barbecue grill.

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