Tuna Steaks and Olive Pesto

Tuna Steaks and Olive Pesto
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 2 cups
    (500 mL)

    large black olives in oil, seeded and drained

  • 1/3 cup
    (80 mL)

    fresh parsley, chopped

  • 1/4 cup
    (60 mL)

    chopped walnuts

  • 1 Tbsp.
    (15 mL)

    fresh lemon juice

  • 1

    garlic clove, chopped

  • 1 tsp.
    (5 mL)

    fresh oregano

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • Salt and freshly ground pepper to taste

  • 4x7 oz
    (4x210 g)

    fresh tuna steaks


Combine olives, parsley, nuts, lemon juice, garlic and oregano in food processor. Add trickles of olive oil and begin to process until mixture is lumpy and no

longer smooth. Season and set aside in the refrigerator. In a grill pan, cook the tuna steaks as desired. Once cooked, cover each tuna steak with a generous

amount of pesto.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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