Tuna Steaks with Pistou and pine nuts

Tuna Steaks with Pistou and pine nuts

Number of peoples 4 peoples
Preparation time 15 min
Cooking time Marination: 1h


4 white tuna steaks weighing 150 to 200g each,
3 tbsp. lemon juice,
8 tbsp. fresh basil,
3 rosemary sprigs,
3 tbsp. pine nuts,
100g grated Parmesan cheese,
3 peeled garlic cloves,
20cl olive oil,
1 crushed dried bay leaf,
1 thyme sprig,


Pour the juice of 1 lemon and half a cup of olive oil in a large bowl. Add a clove of crushed garlic, 2 tsp. chopped basil, the crumbled thyme, bay leaf and rosemary. Mix all the ingredients together.
Put the tuna steaks in a dish and coat them with the marinade. Let the preparation marinate for 1 hour.
When it's time to eat, place the tuna steaks on the barbecue and grill 10 minutes on each side, 5 inches from embers.

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