Pesto Tuna

[Swordie Slayer]

Take 6 long fin steaks about ¾ of an inch to an inch thick, let them marinade for about 30-45 minutes in olive oil, rosemary, thyme, basil and parsley. Save the oil.

While they are marinating, take 1 full bunch of parsley, ¼ cup of pine nuts, 2 cloves of garlic and ¼ cup of grated parmesan cheese and combine in a food processor while SLOWLEY drizzling in olive oil until you reach a thin paste like consistency.

Bring 4 quarts of water to a boil and cook 1 pound of angel hair pasta.

While pasta is cooking grill your tuna steaks for 2 minutes on each side, only flipping once. After the initial flip brush on more of the oil mixture.

Take the oil that the fish was marinating in and drain out the herbs and serve with bread

Drain the pasta and combine ¾ of the pesto with the pasta on a platter. Take the tuna steaks; place them on top of the pasta spreading on the remaining pesto.