Seared Tuna with Olive-Rosemary Pesto

A pesto of fresh parsley, rosemary, walnuts and olive oil delivers the flavors of Italy to your table.

Recipe Ingredients:

4 (6-ounce) tuna fillets
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter or margarine

Olive-Rosemary Pesto:
1 cup pitted kalamata olives
1 cup fresh parsley
1/4 cup freshly grated Romano or Parmesan cheese
1/4 cup walnut pieces
1 tablespoon fresh rosemary
2 garlic cloves
3 tablespoons extra virgin olive oil

Cooking Directions:

1. Sprinkle tuna fillets evenly with salt and pepper.
2. Melt butter in a 3 quart sauté pan over medium-high heat; add tuna, and sauté 7 minutes on each side or until desired degree of doneness. Serve with Olive-Rosemary Pesto
3. For Olive-Rosemary Pesto: Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides. Makes about 1 cup.

Makes 4 servings.

Tip: Toss the pesto with pasta, or use as a sandwich spread.