Fried tuna with salad and pesto
2 servings
20 minutes
Grilled tuna with salad and pesto is a gourmet dish of author cuisine that combines the freshness of greens, the tenderness of seafood, and the aromatic richness of the sauce. The recipe is based on fresh tuna quickly seared to a golden crust while remaining soft and rare inside. The salad with lolo rosso, radicchio, and iceberg is complemented by fresh cucumbers and cherry tomatoes, creating a vibrant contrast of textures. The basil pesto with pine nuts, garlic, and parmesan adds a rich flavor and depth to the dish while balsamic cream adds an exquisite sweetness. This dish is perfect for a light dinner or festive table, impressing guests with its elegant appearance and harmonious balance of flavors.
1
Prepare all the ingredients.
2
Blend basil, pine nuts, garlic, parmesan, and olive oil until a smooth sauce forms.
- Basil: 50 g
- Pine nuts: 20 g
- Garlic: 0.5 clove
- Grated Parmesan cheese: 20 g
- Olive oil: 20 ml
3
Sprinkle the tuna fillet with a little salt and black pepper.
- Tuna fillet (loin): 400 g
- Salt: to taste
- Ground black pepper: to taste
4
Heat the pan with vegetable oil.
- Vegetable oil: 30 ml
5
Sear the tuna on all sides until golden brown. The tuna should remain raw inside, so cook it over high heat. Then remove it from the pan and let it cool slightly.
- Tuna fillet (loin): 400 g
6
Tear the lettuce leaves by hand into bite-sized pieces.
- Lollo rosso lettuce: 20 g
- Radicchio: 20 g
- Iceberg lettuce: 20 g
7
Slice the cucumber and halve the cherry tomatoes.
- Cucumbers: 100 g
- Cherry tomatoes: 100 g
8
Slice the tuna fillet into pieces.
- Tuna fillet (loin): 400 g
9
Place the lettuce leaves on a plate, drizzle with pesto, and lightly mix.
- Lollo rosso lettuce: 20 g
- Radicchio: 20 g
- Iceberg lettuce: 20 g
- Olive oil: 20 ml
10
Top with cucumber slices, cherry tomatoes, sprinkle with pine nuts, and drizzle with balsamic cream.
- Cucumbers: 100 g
- Cherry tomatoes: 100 g
- Pine nuts: 20 g
- Balsamic glaze (crema): to taste
11
Place tuna slices on the salad and serve immediately.
- Tuna fillet (loin): 400 g
