Tuna steak with mint pesto

Name: Tuna steak with mint pesto
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4
Ingredients: Tuna (a fresh fillet) 1.3 lbs; Extra virgin olive oil 2 tsp; Garlic 1 clove; Chives to chop 1 spoonful; Black pepper to taste; Fine salt to taste; Lemon juice ½; Mint 0.7 oz; Extra virgin olive oil ½ cup; Pine nuts 4 tbsp; Fine salt to taste; Black pepper to taste

it es fr de br

473

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 473
Carbohydrates g 1.2
of which sugars g 1.2
Protein g 34
Fats g 37
of which saturated fat g 8.65
Fiber g 0.7
Cholesterol mg 105
Sodium mg 556

Difficulty: Easy
Prep time: 10 min
Cook time: 2 min
Serving: 4
Cost: Average
Note + 30 minutes of marinating

PRESENTATION

Tuna tagliata is this awesome dish that comes straight from Italy’s sunny shores—where they really know how to do fresh seafood right. It’s got that tender pink tuna, sliced in these super elegant strips. Seriously fancy, but also, pretty laid-back. And the magic? It’s all in the drizzle of mint pesto. So, so fresh and herby. Perfect with those sea flavors. And italian cooks, they really get creative with tuna. Grilled, crusted with nuts, or even tossed in pasta. But this tuna tagliata? It’s simple. Really lets the fish shine, you know? You get that ideal crispy sear on the outside while keeping the inside moist—just right. It’s a dish that feels light, fresh, and totally satisfying. Perfect for something special without all the fuss.

Now, pairing this Italian dish with a side is where you can get really, really creative. Along the coast, folks often go for a fresh gluten-free pasta salad, mixing in feta and speck for that salty, tangy punch. It's interesting enough to keep it lively. Doesn’t overshadow the main event, though. Some folks say it’s like grilled tuna steak or maybe even tuna carpaccio, but the sliced style and herb pesto make it unique. And look, that bright, minty sauce? It adds an extra pop to each bite. Balances those flavors, offering something a bit different from your usual Mediterranean seafood recipe. Other Italian tuna recipes get quite out there—think seared tuna with winter ratatouille or crispy tuna belly cutlets. Which is great. Shows why this one’s loved for its simple, elegant vibe. When you’re craving something light yet gourmet, this seared tuna recipe is a fantastic way to bring a taste of the Italian coast to your table. Makes every meal feel a bit more special, for sure.

INGREDIENTS

473

Calories per serving

Tuna 1.3 lbs (600 g) - (a fresh fillet)

for the marinade: Extra virgin olive oil 2 tsp (10 g); Garlic 1 clove; Chives 1 spoonful - to chop; Black pepper to taste; Fine salt to taste; Lemon juice ½

for the mint pesto: Mint 0.7 oz (20 g); Extra virgin olive oil ½ cup (100 ml); Pine nuts 4 tbsp (20 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Tuna steak with mint pesto

To prepare the tuna steak with mint pesto, start by making the mint pesto: in the bowl of a mixer, place the well-washed and dried mint leaves 1, add the pine nuts 2 and the olive oil 3

Salt and pepper 4, then turn on the mixer to obtain a smooth sauce 5. Now focus on the marinade: chop the chives 6

in a bowl, pour the lemon juice 7, the olive oil 8, the minced garlic clove, and the chives 9,

place the tuna, massage it with the marinade on both sides so it absorbs the flavor and season with pepper 10. Let it marinate for half an hour. Now proceed to cooking: heat a non-stick pan well, place the tuna 11 and sear it for one minute on each side 12.

Once cooked, cut the tuna into slices ¾ inch thick 13. Place the tuna slices on a plate, season them with coarse salt 14 and accompany your tuna steak with the mint pesto 15.

Storage

Consume the tuna steak with mint pesto immediately. It is possible to freeze the pesto in small jars and then thaw it in the refrigerator or at room temperature. You can also store the freshly made mint pesto in the refrigerator for 2-3 days in an airtight container, making sure to cover the sauce with a layer of oil.

Tip

If you want to add a crunchy note, before cooking pass the tuna in sesame seeds or a mixture of almonds or pistachios.

For safe consumption of raw, marinated, or semi-cooked fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at -0.4 degrees Fahrenheit in a domestic freezer marked with 3 or more stars, according to the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.