Tuna Tagliata with Mint Pesto

Tuna tagliata with mint pesto is a simple and fresh dish, perfect for a summer meal. Here’s how to prepare it.

Ingredients

• 4 fresh tuna steaks, about 200 g each
• Salt to taste
• Pepper to taste
• Extra virgin olive oil
• Lemon juice

For the mint pesto:

• 1 bunch of fresh mint
• 1 garlic clove
• 30 g toasted pine nuts
• 50 g grated Parmesan
• 100-150 ml extra virgin olive oil
• Salt to taste

Preparation

1. Start by preparing the mint pesto. Wash the mint leaves and pat them dry. In the food processor, add the mint, peeled garlic, pine nuts, a pinch of salt and begin blending. Add the oil in a steady stream until you achieve a creamy consistency. Finally, add the Parmesan and blend briefly just to combine. Set aside.

2. Heat a grill or pan over high heat. Meanwhile, pat the tuna steaks dry with paper towels and season them with a little salt and pepper on both sides.

3. Once the grill is very hot, cook the tuna for 1-2 minutes per side, depending on the thickness of the steaks and your preferred doneness (rare, medium or well done). The tuna should not be overcooked to maintain its tender interior.

4. Remove the tuna from the grill and let it rest for a couple of minutes. Then slice it into pieces about one centimeter thick and arrange them in a fan shape on the serving platter.

5. Dress the tuna tagliata with a little lemon juice and a drizzle of extra virgin olive oil. Pour the mint pesto over the top or serve it on the side.

Fun Facts

Tuna is a very versatile fish that lends itself to many preparations. Grilling is one of the simplest methods to enhance its flavor, but be careful not to overcook it in order to preserve its characteristic tender texture and pink color in the center. Mint pesto is a fresh and aromatic variation of classic Genoese pesto, perfect for pairing with fish dishes.

This dish pairs very well with a fresh, aromatic white wine such as Vermentino or Sauvignon Blanc.