The problem with many quick recipes is that they fall flat. You end up trading flavor and freshness for that efficiency. But this fast dish rises to the occasion. From The Washington Post.
- 1 large handful fresh basil leaves (about 1/2 ounce), roughly chopped
- 1 large handful fresh mint leaves (about 1/2 ounce), roughly chopped
- 1/4 cup extra-virgin olive oil, plus 1 tablespoon, divided
- 1 tablespoon water
- 1/2 tablespoon white wine vinegar
- 1/2 teaspoon finely grated lemon zest, divided
- Fine sea salt or table salt
- 1 (9- to 10-ounce) tuna steak, about 1-inch thick
- Finely ground black pepper
- 1/2 large English cucumber (6 to 8 ounces), scrubbed and very thinly sliced
- 2 tablespoons salted pistachios, roughly chopped, plus more as needed
In a food processor, combine the basil, mint, 1/4 cup of olive oil, water, and vinegar, and 1/4 teaspoon of the lemon zest and pulse until the herbs are finely chopped. Taste, and season with salt and the remaining lemon zest as needed.
Pat the tuna dry with a tea towel or paper towel and lightly season with salt and pepper. In a small, heavy pan over high heat, heat the remaining oil until shimmering. Add the tuna and cook until flaky but still pink inside, 1 minute to 90 seconds. Transfer to a cutting board and slice in half.
Arrange the cucumber slices as desired on two plates, add half the tuna to each plate and drizzle the tuna and cucumber with the basil-mint oil. Sprinkle each plate with the pistachios, adding more if desired, and serve.
Calories: 454; Total Fat: 32g; Saturated Fat: 5 g; Cholesterol: 50 mg; Sodium: 207 mg; Carbohydrates: 6 g; Dietary Fiber: 1 g; Sugar: 2 g; Protein: 33 g.