Mint pesto is a fresh sauce with a distinctly balsamic taste that distinguishes this aromatic plant that is widely used especially in the preparation of desserts.
In this recipe we use it to prepare a delicious and fragrant savory sauce, excellent to accompany grilled fish or carpaccio but also roasted meat; simple and quick to prepare, it can be a pleasant alternative to season and flavor various main courses.
To make the mint pesto, it will be sufficient to blend (or crush in a mortar) some mint leaves together with pine nuts, extra virgin olive oil, salt e pepper until a creamy, spreadable consistency is achieved.
Heat well the griddle (or grill), where you are going to cook the tuna, properly drained from the marinade, for about 3 minutes per side; adjust according to the height of the fillet by adding or removing a few seconds per side.
Optimal cooking of this tuna steak will occur when the meat is still pinkish in the center.
Now remove the tuna fillet from the plate and, trying to make an oblique cut, cut it into slices about 1.5 to 2 cm high; arrange the slices on a serving plate and sprinkle them with mint pesto.