Serves: 4
Total Calories: 482

4 tuna steaks, about 1 inch thick
olive oil
salt and freshly ground black pepper

ARUGULA PESTO
1 bunch arugula, washed and stemmed (about 2 cups lightly packed)
1/2 cup lightly packed fresh basil
2 cloves garlic
1/2 cup olive oil
salt and freshly ground black pepper

1 Rub the fish with a little oil and salt and pepper to taste. Cover and refrigerate until ready to cook.

2 To make the pesto: In a food processor, combine the arugula, basil, and garlic and process until finely chopped. Slowly add the oil and process until smooth. Stir in salt and pepper to taste. Cover and let stand 1 hour at room temperature.

3 In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add the tuna slices and cook 2 to 3 minutes per side or until browned on the outside but still pink in the center, or until done to taste. Test for doneness by making a small cut in the thickest part of the fish.

4 Serve the tuna hot or at room temperature, drizzled with the arugula pesto.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 482
Calories from Fat: 480

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