Tuna Steaks with Pistou and pine nuts
Tuna Steaks with Pistou and pine nuts
Ingredients
- 4 white tuna steaks weighing 150 to 200g each
- 3 tbsp. lemon juice
- 8 tbsp. fresh basil
- 3 rosemary sprigs
- 3 tbsp. pine nuts
- 100g grated Parmesan cheese
- 3 peeled garlic cloves
- 20cl olive oil
- 1 crushed dried bay leaf
- 1 thyme sprig
- salt.
Description
Pour the juice of 1 lemon and half a cup of olive oil in a large bowl. Add a clove of crushed garlic, 2 tsp. chopped basil, the crumbled thyme, bay leaf and rosemary. Mix all the ingredients together.
Put the tuna steaks in a dish and coat them with the marinade. Let the preparation marinate for 1 hour.
When it's time to eat, place the tuna steaks on the barbecue and grill 10 minutes on each side, 5 inches from embers.
