Tuna tataki with parsley and pistachio pesto

Anybody who believes that the way to a man’s heart is through his stomach flunked geography. ~Robert Byrne

There are a few new fishmongers in town that have quite a nice selection of fresh fish and seafood.Unfortunately we don’t have the luxury of access to fresh seafood everyday, but it is brought in a few times a week and that is already something to make a seafood lover happy!
You say tuna! And you get my undivided attention. Tuna steak, sashimi, nicoise salad… Oh and tuna tartare! Mmmm! And then there is tataki! Or simply raw with a bit of soy.
Once you lay your hands on such a beautiful piece of fish, there is hardly any way to screw it up, unless you overcook it. This is not a traditional tataki. In fact, the only traditional part of it is, that the fish has been pan fried for 10-15 seconds on each side to give it a little sear. No marinade followed.
Cut tuna in the shape you want to cook it (think about the way you want to plate it as well). Heat the pan and fry each side. Slice as desired and serve with parsley and pistachio pesto.
  • 25 g fresh parsley
  • 2 garlic cloves
  • Handful of pistachios (non salted)
  • A few tablespoons of olive oil
  • 2 tablespoons of Parmigiano
  • Salt’n’pepper
Approximate proportions. My pesto never turns out the same – I like to experiment with the greens and with nuts. In this case parsley and pistachios married beautifully! I doubt there is any way to go wrong with a bite of good tuna topped with pesto. Delicious!I had less tuna, more pesto. Mixed it with al dente penne next day for lunch at work. Use it as a dressing for salad, spread on toasted ciabatta and enjoy!

Bon appetit!

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