When we visited Cairns, Australia, we had dinner at one of the nicest restaurants in town, Sirrocco at the Radisson hotel. Tuna with mint pesto sauce there was delicious and inspired me to create my own version of this dish.
Ingredients:
2 cups fresh mint leaves (1 whole pack)
1/3 cup grated Parmesan cheese (about 1 ounce)
1/3 cup pine nuts, toasted
2 tablespoons olive oil
1 teaspoon chopped garlic
2 tuna steaks
Directions:
Combine first 5 ingredients in processor. Blend until almost smooth, scraping down sides of bowl occasionally. Season pesto to taste with salt and pepper. Makes 1 cup.
Season tuna with salt and pepper. Grill about 2-3 minutes per side.
Top tuna with mint pesto. Serve tuna with garlic-mashed potatoes or rice pilaf. Garnish with mint leaves.
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