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Tuna with Cilantro Pesto and Avocado

April 26, 2010

This is a really quick and simple recipe for tuna- either grilled or pan cooked- that gives it a slightly Mexican

tuna with cilantro sauce and avocado

feel and is great paired with rice and beans.  It’s another good recipe for those Trader Joe’s frozen tuna steaks that aren’t sashimi quality, but are good when cooked medium.  The original recipe from Food & Wine was actually for a salsa verde like I used on the pan-fried tilapia, but the avocado in this recipe inspired me to use cilantro instead of the parsley.  I loved how it turned out.  Serves 4.


2/3 c lightly packed cilantro leaves

1 clove garlic, smashed

4 t fresh lime juice

1 t anchovy paste

1/2 t Dijon mustard

3/4 t salt, or to taste

1/4 t black pepper

1/2 c plus 1 T olive oil

4 tuna steaks

1-2 avocados, cut into 1/2″ chunks


Place the cilantro, garlic, lime juice, anchovy paste, mustard, 1/2 t salt and 1/8 t pepper in a food process or blender and pulse a few times.  With the machine running, slowly pour in the 1/2 c of oil in a thin stream and blend until smooth.

Heat a grill, grill pan or cast-iron skillet over medium high heat.  Rub the tuna with the remaining tablespoon of oil and sprinkle with remaining salt and pepper.  Place tuna in pan and cook until done to your taste- about 3 minutes per side for medium rare.

vegetarian moussaka
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