Tuna And Potatoes A La Pesto

Recipe Ingredients

2		Tuna - (6 oz ea)
1		Standard Pesto - see * Note
1/2 lb	227g / 8oz	Red-skinned potatoes - quartered,
		And blanched until fork tender
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

* Note: See the "Standard Pesto" recipe which is included in this collection.

Rub half of the pesto on the tuna. Set aside for 15 minutes.

Preheat the grill and the fryer. Place the potatoes in the fryer. Remove the excess pesto from the tuna, season and place it on the grill. Shake the potatoes in the fryer.

In a small bowl mix the remaining pesto and the butter. Turn the tuna. Remove the potatoes from the fryer and toss them in the butter and pesto mixture, season. Top with the tuna.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2179 broadcast 07-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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