Pistachio Pesto Tuna Fillet Recipe
Category: Main Courses
Serves: 2
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tuna fillets | 230g |
| Extra virgin olive oil | To taste |
| Sea salt | To taste |
| Black pepper | To taste |
| Unsalted pistachios | 30g |
| Extra virgin olive oil | 30g |
| Sea salt | To taste |
| Potatoes | 300g |
| Garlic cloves | 2 |
| Extra virgin olive oil | 20g |
| Smoked paprika | ΒΌ tsp |
| Sea salt | To taste |
Instructions:
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Preheat the Oven: Begin by preheating your oven to 200Β°C (390Β°F) in static mode. While the oven is warming up, prepare the potatoes and other ingredients.
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Prepare the Potatoes: Wash and peel the potatoes using a vegetable peeler. Cut them in half lengthwise, and then slice each half into small cubes. Place the potato cubes into a bowl.
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Season the Potatoes: Add extra virgin olive oil, sea salt, smoked paprika, and garlic cloves (unpeeled but crushed slightly) to the bowl with the potatoes. Toss everything together to ensure the potatoes are evenly coated.
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Roast the Potatoes: Transfer the seasoned potatoes to a baking dish and spread them out in an even layer. Roast them in the preheated oven for about 30 minutes, or until golden and tender, flipping them halfway through the cooking time to ensure even browning.
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Prepare the Pistachio Pesto: While the potatoes are roasting, prepare the pistachio pesto. In a food processor, combine the unsalted pistachios, 30g of extra virgin olive oil, sea salt, and black pepper. Pulse until smooth, adding a little extra oil if needed to achieve a creamy consistency. Once ready, transfer the pesto to a bowl and set it aside.
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Cook the Tuna: Heat 20g of extra virgin olive oil in a large skillet over medium-high heat. Season the tuna fillets with a pinch of sea salt and black pepper. When the oil is hot, add the fillets to the skillet. Sear them for about 2-3 minutes on each side, or until they reach your desired level of doneness.
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Assemble the Dish: Once the potatoes are roasted, remove them from the oven and discard the garlic cloves. To serve, place a spoonful of the pistachio pesto on each plate and arrange the tuna fillets on top. Serve the roasted potatoes alongside the tuna for a complete and flavorful meal.
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Serve and Enjoy: Garnish with a drizzle of extra virgin olive oil, a sprinkle of sea salt, and a touch more smoked paprika for an extra burst of flavor. This dish pairs wonderfully with a light salad or a glass of white wine.
This Pistachio Pesto Tuna Fillet recipe brings together tender tuna fillets with a rich, creamy pistachio pesto, complemented by golden roasted potatoes seasoned with garlic and smoked paprika. It’s a perfect combination of fresh, savory flavors and is an ideal dish for a light yet satisfying dinner.
