- 8 ounces ahi grade tuna steaks
- 2 teaspoons blackening seasoning or similar seasoning of your choice
- 1 teaspoon toasted sesame oil
- 8 ounces orzo pasta
- ½ cup walnuts
- 1 teaspoon kosher salt
- 2 cloves garlic
- 2 cups sorrel leaves
- ½ cup olive oil
- 1 teaspoon lemon zest
- 1 cup grated parmesan cheese
Rub the seasoning evenly into the steaks; set aside.
Bring a small nonstick skillet over medium-high heat to temperature, adding the toasted sesame oil after turning on the burner. When it reaches temperature and the oil is glossy, add the tuna steaks and sear, without turning, for 3-4 minutes. Turn and sear for a similar amount of time, cooking the fish to your desired level of doneness. I prefer a rare or medium-rare tuna steak. Remove to a plate; set aside.
Bring a pot of salted water to a boil and add the orzo; cook according to the package instructions, draining when done.
While the pasta cooks and the tuna rests, make the pesto. Process the walnuts and salt in a food processor until the nuts are very finely ground. Add the garlic cloves and process again until it is uniform with the nuts.
Add the sorrel leaves, about ½ cup at a time until they are finely ground.
Add the oil slowly, continuing to stir or process as you pour it in.
Stir in the lemon zest and grated parmesan and season to taste with salt. Add extra oil in you want a looser sauce..
Toss the fresh pesto with the hot pasta. To plate, slice the tuna steaks into ¼" strips and serve over a generous spoon of the pesto pasta.
- Yields: 2-3 servings
- Preparation Time: 20 minutes