March 04, 2012

Cilantro Cashew Pesto Crusted Tuna Steaks with Mango Avocado Salsa

If you haven't figured this out yet, I love cilantro.  I feel so sorry for anyone who cannot enjoy cilantro because of that pesky gene!  Its brightness perks up almost any dish, including desert.  Today, I decided to use the power of cilantro in a pesto, used to crust a tuna steak.


To top the tuna, I made a quick salsa with champagne mangos and avocado.  I like to use champagne mangos because I can always tell when they are ripe due to their smaller size and yellow flesh.  I have wasted many a mangos cutting in before they are fully ripe, but never a champagne mango!


This meal was easy to prepare and made me think spring!



Cilantro Cashew Pesto
3/4 cup roasted, unsalted cashews
1/2 cup cilantro, rough chopped
1/4 cup basil, rough chopped
1 tablespoon mint
1 lime, zest and juice
1/2 jalapeno
2 cloves garlic
1/4 cup extra virgin olive oil
salt and pepper to taste

In a food processor, combine the cashews, cilantro, basil, mint, jalapeno, and garlic by pulsing until a coarse grind is acheived.  Add the lime zest and juice, pulse to combine.  Finally, drizzle in about a 1/4 cup of extra virgin olive oil.


Taste and season with salt and pepper.  Use 1 tablespoon of the pesto to coat a tuna steak.


Let sit for at least an hour in the fridge.  Cook over medium high heat, being sure that the oil is hot before adding the fish.


I cooked mine for 3-4 minutes on the first side and 2-3 minutes on the second side to keep the middle rare.  The pesto will have created a crisp crust on the fish, with bright green color and flavor still peeking through.  I topped with the mango avocado salsa.

Mango Avocado Salsa
2 champagne mangos
1 avocado
2 tablespoons cilantro
1/2 teaspoon minced jalapeno
1 lime, zest and juice
salt and pepper

After peeling each mango, cut off the two faces and dice into bite sized pieces.  Cut up the avocado in similar small pieces.  Combine in a bowl with the cilantro, jalapeno, and lime.  Taste to season for salt and pepper.


This salsa was addicting and the perfect compliment to the tuna and pesto!  Enjoy!

1 comment:

  1. Just wanted to let you know I used this amazing recipe for SRC this month. Thanks for sharing an amazing dish my kids also loved this

    ReplyDelete

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