Tuna with basil pesto

The evidence is in; tuna is excellent for your heart and brain function. Luckily it also tastes great, especially when accompanied by this wonderful basil pesto and smashed potatoes.

  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Tuna with basil pesto
  • 1 kilogram kipfler potatoes, chopped coarsely
  • 20 gram g butter
  • 2 teaspoon olive oil
  • 4 x 175g tuna steaks
  • 80 gram baby rocket leaves
Basil pesto
  • 1 cup firmly packed fresh basil leaves
  • 1 tablespoon finely grated parmesan cheese
  • 1 clove garlic, quartered
  • 2 tablespoon lemon juice
  • 1 tablespoon olive oil


Tuna with basil pesto
  • 1
    Preheat oven to 220°C (200°C fan-forced). Oil oven tray; line with baking paper.
  • 2
    Boil, steam or microwave potato until tender; drain. Mash potato coarsely in large bowl with butter. Place potato on tray; drizzle with oil. Roast, uncovered, in oven, about 30 minutes.
  • 3
    To make basil pesto, blend or process ingredients until just combined.
  • 4
    Cook fish on heated oiled grill plate (or grill or barbecue) until cooked as desired.
  • 5
    Divide rocket and potato among serving plates; top with fish and pesto.

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