Monday, March 16, 2009

Chef Chuck's Pesto Tuna

Tonno


This tuna steak must be very fresh, and at least one inch thick. Be sure to preheat the pan, so it sears the tuna, this technique seals in the moisture and flavor. Fresh yellow fin tuna is a lean meat, with a large flake. This is one tender tuna. The pesto adds another element of flavor.


Seared Tuna
1 fresh tuna steak
extra virgin olive oil
sea salt
cracked black pepper
3-4 tablespoons pesto


Preheat a heavy frying pan over high heat for about 3 minutes. Rub olive oil on both sides of tuna, and then season with salt and pepper. Sear 2 minutes on both sides. Heat pesto and drizzle over finished tuna. Serves 2


Roasted Potatoes


4 large russet potatoes
extra virgin olive oil
3 tablespoons fresh sage, chopped
salt and pepper


Cut potatoes in medium size pieces, place on baking sheet and coat with olive oil. Sprinkle sage, salt, pepper and mix. Bake at 375 degrees for 25 minutes then toss and continue cooking 15 more minutes, or until golden brown.

7 comments:

  1. Looks like the perfect meal... I love roasting potatoes.

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  2. yum yum yum! fork a big slab of the tuna over and make me a happy gal!

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  3. Hi Pam, I love taters too! Thank You

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  4. Hello Burp and Slurp~!, Thanks for enjoying my tuna dish, I love tuna like you! Enjoy!!

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  5. Great flavors, I absolutely love this!

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  6. thanks for your comment! can't wait for more of your fab recipes!

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  7. Hi Burp and Slurp~! Your very welcome,I feel the same!

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