Ahi!

Name: Ahi!
Ingredients: 1/2 cup packed fresh basil leaves; 1 garlic clove, peeled; 1 tablespoon toasted pine nuts; 1 tablespoon olive oil; 1 tablespoon fresh lemon juice; Pinch of salt; 3 tablespoons water; Two 6-ounce ahi tuna fillets; 2 Roma tomatoes, quartered; 1 medium zucchini, trimmed and cut on the diagonal into 1/4-inch slices; 1 medium yellow crookneck squash, trimmed and cut on the diagonal into 1/4-inch slices; 1/2 medium red onion, peeled and cut into 1/4-inch slices; Salt; freshly ground black pepper; 1 heart of romaine lettuce, torn into individual leaves

lespetitesgourmettes.com

Light and refreshing seared ahi tuna paired with grilled vegetables in a basil-pine nut pesto salad. Perfect for al fresco dining on warm days.

View full recipe on lespetitesgourmettes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lespetitesgourmettes.com.

Share this recipe:

Cooking tools:

Food processor
Grill pan
Stove
Mixing bowl
Aluminum foil
Plate
Measuring spoon
Measuring cup
Chef's knife
Cutting board

Ingredients

1/2 cup packed fresh basil leaves
1 garlic clove, peeled
1 tablespoon toasted pine nuts
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Pinch of salt
3 tablespoons water
Two 6-ounce ahi tuna fillets
2 Roma tomatoes, quartered
1 medium zucchini, trimmed and cut on the diagonal into 1/4-inch slices
1 medium yellow crookneck squash, trimmed and cut on the diagonal into 1/4-inch slices
1/2 medium red onion, peeled and cut into 1/4-inch slices
Salt
freshly ground black pepper
1 heart of romaine lettuce, torn into individual leaves