Makes 4 servings. Difficulty
Olive oil Salt and fresh ground pepper 4 tuna steaks, about 1" thick 1 cup packed basil leaves 1/4 cup pine nuts 1/2 cup olive oil Salt and fresh ground pepper 1/4 cup sun-dried tomatoes, drained 1 Tablespoon balsamic vinegar
For pesto sauce: In a food processor, combine basil, pine nuts, sun-dried tomatoes and process until blended. Add olive oil through feed tube until blended. Season to taste with salt and pepper.
For tuna: Prepare a grill or heat a large heavy skillet over medium-high heat. Season tuna with salt and pepper.
If cooking on stove, add about 2 Tablespoons olive oil to skillet. When oil is hot add tuna and cook quickly, searing on both sides. Tuna should be rare on inside.
If grilling, rub oil over tuna and place on hot grill.
To serve: slice tuna into thin slices and drizzle with balsamic vinegar and top with pesto sauce.