Grilled tuna steak with pesto sauce

Ingredients:

• 2 tuna steak weighing 0.5 kg each, 5 cm thick.
• 1/4 cup olive oil
• 1 clove garlic, peeled
• 2 cups fresh basil leaves
• 1/4 cup toasted pine nuts
• 0.5 tbsp. - 3/4 tbsp. olive oil
• 0.5 tbsp. grated parmesan
• 2 tablespoons lemon juice

Preparation:

1. Preheat grill to 200°C.
   
   Rinse and pat dry the steaks with paper towels. Season with salt and pepper and brush both sides with olive oil. Place the tuna on a preheated grill and sear for 2 minutes on each side, ensuring the inside remains rare. If you prefer your steaks well-done, cook for an additional 2-3 minutes on each side. Remove the tuna from the grill and let it rest.
2. Place the garlic, basil leaves, pine nuts, salt, and pepper in a food processor. Process until finely chopped. With the processor running, slowly pour in 1/2 cup of olive oil. Add more oil if needed. The mixture should be thick and smooth. Transfer to a bowl and stir in 1/2 cup of Parmesan.
3. Slice the tuna diagonally into 1.5 cm thick slices. Arrange on a serving platter and drizzle with lemon juice. Drizzle the pesto sauce over the tuna slices.