- Preheat the barbecue to medium.
- Coat each tuna steak with pesto and place on the grill.
- Cook 8 to 10 minutes or until fish is opaque and flakes easily with a fork.
- Before serving, place tuna steaks on a bed of lettuce and garnish with cherry tomatoes, onion, and pine nuts.
- Drizzle with balsamic vinaigrette.
CHEF’S SECRET
Change up the classic basil in the pesto with parsley or cilantro for a different flavour. Add a few slices of avocado for extra creaminess.
- For a Mediterranean twist, incorporate black olives or capers.
- Replace the pine nuts with slivered almonds or sunflower seeds to vary the textures.
- Pairs well with a glass of chilled white wine.
This fresh, light tuna steak salad combines rich and nutritious tuna (which is high in Omega-3) with the freshness and simplicity of a colourful and crunchy salad. Each tuna steak is generously coated in pesto and grilled to perfection, revealing tender and delicious fish with a slight smoky flavour.
The prewashed lettuce serves as a crunchy and fresh base, while halved cherry tomatoes add a juicy, colourful touch. Minced red onion add a sharp flavour and a crunchy texture, which contrast nicely with the sweetness of the tuna. Pine nuts provide an additional element of texture, with their slightly toasted flavour and pleasant crunch.
Drizzled with a balsamic dressing, this stunning dish is a complete meal that is both healthy and delicious.