A paste of fresh parsley, rosemary, walnuts,
and olive oil delivers the flavors of Italy to your table.
Seared Tuna with
Olive-Rosemary Pesto
- 4 (6-ounce) tuna fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 stick (1/4 cup) butter or margarine
- Olive-Rosemary Pesto:
- 1 cup pitted kalamata olives
1 cup fresh parsley
1/4 cup grated Romano cheese
1/4 cup walnut pieces
1 tablespoon fresh rosemary
2 garlic cloves
3 tablespoons extra virgin olive oil
- Sprinkle tuna fillets evenly with salt
and pepper.
- Melt butter in a 3 quart saute pan over
medium-high heat; add tuna, and sauté 7 minutes on each
side or until desired degree of doneness. Serve with Olive-Rosemary
Pesto
- For Olive-Rosemary Pesto:
Process all ingredients in a food processor
or blender until smooth, stopping to scrape down sides. Makes
about 1 cup.
Makes 4 servings.
Serving Suggestion: Toss pesto with pasta,
or use as a sandwich spread.
