CARIBBEAN CUISINE

TUNA STEAKS AND BASIL, PARSLEY, WALNUT AND PESTO SAUCE - Serves 4

INGREDIENTS

FOR THE PESTO SAUCE

1/3 cup fresh basil, chopped
1/3 cup fresh parsley, chopped
4 tablespoons coarsely chopped walnuts
1/4 cup olive oil
Salt
Black pepper, freshly ground
3 tablespoons fresh lime juice
2 tablespoons lime zest
4 tuna steaks
Olive oil
Salt and pepper, to taste

DIRECTIONS

1. Prepare the grill.

2. Make the pesto in a blender or food processor. Combine the basil, parsley and walnuts. Pulse briefly to combine. Carefully add the olive oil, in a slow, steady drizzle, while pulsing. Add salt, pepper, lime juice and lime zest. Pulse to combine. Cover and set aside. (Pesto can be made well in advance and refrigerated.)

3. Brush tuna steaks on both sides with the olive oil. Season with salt and pepper. Place tuna on grill rack and grill, turning once, until opaque throughout, about 7-8 , minutes total.

4. Place tuna steaks on warmed plates and spoon the (room temperature) pesto on the tuna. Serve hot.