Whistling a Spring Tuna

5 03 2010

Pesto Crusted Tuna Steak with Artichoke and Green Onion Risotto and Mixed Veg

I love tuna anytime of year. Yet as Spring desperately tries to make an arrival, I thought a spring time dish with some  fresh herbs and light preparation would help herald her arrival. Fresh of the boat was an incredible piece of sashimi grade tuna. I wanted something with a light sear, but am a little tired of the  overdone sesame coated tuna. Pesto reminds me of spring, and thus this new recipe. This pesto crusted tuna was served with artichoke and green onion risotto and some mixed veg.

Pesto Crusted Tuna

  • Tuna steaks, about 1 inch thick
  • Seasoned flour, for breading
  • 1 egg beaten with 1 Tbs water, for breading
  • Doc’s Breading mixture (recipe follows)
  • 2 oz finely chopped pine nuts
  • 4 cloves garlic, finely chopped
  • 2 oz fresh finely ground parmesan cheese
  • about 1 1/2 oz fresh basil
  • fresh lemon
  • salt and pepper to season
  • olive oil for frying plus about 1/4 cup

Place the basil in a food processor or blender. Puree and slowly add the olive oil until you have a  thick liquid (it may take just a little oil, depending on the basil). Set that aside. Pat dry  the tuna steaks, and season lightly with salt and pepper. Heat the oil over medium high heat in a skillet. Set up a 3 station breading are as follows:

  • Bowl 1-Seasoned flour
  • Bowl 2-Egg
  • Bowl 3- Pine nuts, garlic, cheese and 2 oz Doc’s Breading Mix.

Dredge the steaks through the bowls 1-3. Place in the hot oil and cook 1-2 minutes each side, until golden brown and delicious. Season and drizzle the basil oil and lemon on top and serve.

Doc’s Breading Mix

  • 4 oz crushed corn flakes
  • 2 oz unseasoned bread crumbs (home-made is best)
  • 2 oz Panko



10 responses

5 03 2010

now this is a tuna I wont sing off key…

5 03 2010

You can always tuna piano….

5 03 2010

When I realized I would never make it as a singer I got a job unloading fishing boats. I was fired from there, too. I just couldn’t carry a tuna.

5 03 2010

but you can always tuna fish!

5 03 2010

wow looks amazing

5 03 2010


5 03 2010

looks amazing could I feature on seafood blog? pretty please


5 03 2010

You know my stuff is your stuff anytime!!

5 03 2010

For-tuna-tley thats true

8 03 2010
Chef E

Lovin the tuna! Maybe you and DB should become a tag-tuna team, har har har, I would come to see your act!

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