Grilled Ahi Steaks with Mint-Macadamia Pesto

Grilled Ahi Steaks with Mint-Macadamia Pesto

Serves 4

Serve this spring-fresh tropical offering with organic brown rice and grilled asparagus to start your grilling season off right.



Mint-Macadamia Pesto

1 cup fresh mint leaves

1/3 cup Italian parsley leaves

1/4 cup chopped unsalted macadamia nuts

1/2 tsp. minced red jalapeño chile

1 Tbs. lemon juice

1/2 Tbs. lime juice

1/4 cup peanut oil



Ahi Steaks

1 Tbs. peanut oil

1 tsp. sesame oil

4 6-oz. ahi tuna steaks



To make Pesto:

Purée mint, parsley, macadamia nuts, and jalapeño in food processor until smooth.

Add lemon and lime juices and peanut oil, and process until creamy.

Transfer to small bowl, and set aside.



To make Ahi Steaks:

Preheat grill to high.

Combine peanut and sesame oils, and use to moisten tuna on both sides.

Place tuna on grill for 1 to 2 minutes per side, depending on thickness, until just seared on outside and still rare in center.

Transfer to serving plate, and top each tuna steak with 1 Tbs. pesto; serve remaining pesto on side.



PER SERVING: 420 CAL; 42 G PROT; 26 G TOTAL FAT (4 G SAT FAT); 4 G CARB; 78 MG CHOL; 73 MG SOD; 2 G FIBER; 1 G SUGARS



DID YOU KNOW?

Tea brewed with fresh mint leaves can settle your stomach, open your sinuses, and calm your mind.



Article and Recipe from: Better Nutrition Magazine, May 2010 Issue, Volume 72, Number 5, Pages 48-50, www.betternutrition.com.