Tuna Fillet with Pistachio Pesto

The tuna fillet with pistachio pesto is a delicacy that combines the flavors of the sea with those of the land. Here is the recipe to prepare it.

Ingredients

• 4 fresh tuna fillets, 150-200 g each
• 100 g of unsalted shelled pistachios
• 1 bunch of fresh basil
• 1 clove of garlic
• 50 g of grated Parmesan cheese
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• A few leaves of fresh mint (optional)
• Lemon juice (optional)

Preparation

1. Start with the preparation of the pistachio pesto. In a food processor, add the pistachios, basil leaves, peeled garlic clove, Parmesan, a pinch of salt and pepper, and blend everything while slowly adding the extra virgin olive oil until you obtain a creamy pesto. If you want a fresher touch, you can add some mint leaves and a few drops of lemon juice.
2. Rinse the tuna fillets under running water and pat them dry with paper towels.
3. Heat a non-stick pan and coat the bottom with a drizzle of extra virgin olive oil. When the pan is hot, place the tuna fillets in it and cook for 1-2 minutes on each side, depending on thickness and desired doneness. The tuna should remain pink in the center.
4. While the tuna is still warm, spread the pistachio pesto over it evenly.
5. Serve the tuna fillets with pistachio pesto immediately, accompanied by a side dish of your choice, such as a fresh green salad or grilled vegetables.

Curiosity

The pistachio pesto is a Sicilian variation of the classic Genovese pesto. Pistachios are widely used in Sicilian cuisine and offer a crunchy note and an elegant, rich flavor that pairs perfectly with the firm texture of the tuna.

Enjoy your meal!