Tuna with Three-Herb Pesto

With inspiration from Italy, this seafood entrée is special!

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Prep Time 25 min
Total Time 25 min
Servings 4

Ingredients

1: lb fresh tuna steaks

1: teaspoon olive or vegetable oil

1/4: teaspoon salt

1: cup loosely packed fresh cilantro leaves

1/2: cup loosely packed fresh flat-leaf parsley leaves

1/4: cup loosely packed fresh basil leaves

4: medium green onions, sliced (1/4 cup)

1: clove garlic, cut in half

2: tablespoons lime juice

2: teaspoons olive or vegetable oil

1/4: teaspoon salt

1/4: cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

1: tablespoon grated Parmesan cheese

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Directions

1 Set oven control to broil. Brush both sides of tuna steaks with 1 teaspoon 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 salt, until tuna flakes easily with fork.
2 Meanwhile, in food processor bowl with metal blade, place remaining ingredients except broth and cheese. 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 with tuna.

EXPERT TIPS

Expert Tips

Although flat-leaf parsley has more flavor than curly parsley, you can substitute the curly variety if that's what's available.

Be careful not to overcook the tuna. You should cook it just until the tuna flakes. Tuna sometimes retains a slightly pink color, even when thoroughly cooked.

Got questions? Our experts have the answers. Ask Betty now.