Olive oil Salt and fresh ground pepper 4 tuna steaks, about 1" thick 1 cup basil leaves, packed 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, process basil, pine nuts and sun-dried tomatoes until well blended. Add olive oil through feed tube and blend well. 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 in skillet, 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, drizzle with balsamic vinegar and top with pesto sauce.