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Tuna with Three-Herb Pesto
Prep 25min
Total25min
Ingredients11
Servings4
Ingredients
4tuna, swordfish or other firm fish steaks (4 oz each)
3teaspoons olive or vegetable oil
1/2teaspoon salt
1cup loosely packed fresh cilantro leaves
1/2cup loosely packed fresh Italian (flat-leaf) parsley leaves
1/4cup loosely packed fresh basil leaves
4medium green onions, sliced (1/4 cup)
1clove garlic, cut in half
2tablespoons lime juice
1/4cup 33%-less-sodium chicken broth
1tablespoon grated Parmesan cheese
Directions
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1
Set oven control to broil. Brush both sides of tuna steaks with 1 teaspoon of the oil. Place on rack in broiler pan. Broil with tops 4 inches from heat 8 to 10 minutes, turning once and sprinkling with 1/4 teaspoon of the salt, until fish flakes easily with fork and is slightly pink in center.
2
Meanwhile, in food processor bowl with metal blade, place cilantro, parsley, basil, onions, garlic, lime juice, and the remaining 2 teaspoons oil and 1/4 teaspoon salt. Cover and process about 10 seconds or until finely chopped. With processor running, slowly pour in broth and continue processing until almost smooth. Stir in cheese. Serve 3 tablespoons pesto with each tuna steak.
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Be careful not to overcook the tuna. Cook it just until the tuna flakes. Tuna sometimes retains a slightly pink color, even when thoroughly cooked.
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