Updated: Jun 7
This is a delicious, healthy recipe that is perfect for dinner on a warm summers evening and filled with lots of healthy fats (omega-3) and micronutrients. The sauce would go well with any sort of noodles or pasta too.
2 tuna steaks
1 packet of courgetti (can also make your own using 2 or 3 courgettes)
1 ripe avocado
6 sun dried tomatoes
3 tablespoons of olive oil
50g cashew nuts
Lemon juice (1/2 a lemon)
Pistachios (chopped) for topping
Salt and pepper
In a blender or food processor, blend the avocado, sun-dried tomatoes, olive oil, water, nuts, basil leaves and the lemon juice.
Fry the courgetti in a pan. Mix in the pesto sauce and season with salt and pepper.
In a separate pan, fry the tuna steaks for a few minutes on each side so that it is still a bit pink in the middle.
Serve on the courgetti and top with chopped pistachios.