Peppercorn Tuna Steak with Pesto

by Chef Felice Vacca

60 ml (4 tbsp) olive oil
Four 250 g (8-ounce) tuna steaks
30 ml (2 tbsp) cracked peppercorns
15 ml (1 tbsp0 sea salt

Pesto sauce:
40 grams (1/4 oz) fresh basil
20 grams (1 oz) parmesan cheese
45 ml (3 tbsp) olive oil
15 ml (1 tbsp) lemon juice
1 tbsp (15 ml) chopped garlic
Salt and pepper to taste

1. Rub 3 tbsp olive oil over tuna steaks and coat top of steaks with peppercorns and salt.

2. Heat remaining tbsp of olive oil in a nonstick skillet over high heat with peppercorn-side up. Fry 2 minutes, flip and fry for another 2 minutes or more, depending on the thickness of fish (fish should be rare inside). Remove tuna from skillet and transfer to serving plates.

3. Combine basil, parmesan cheese, garlic, olive oil, salt and pepper in blender and blend for 10 seconds. Spoon sauce around tuna. Serves 4.