Tuna ceviche with arugula olive walnut pesto

The health benefits of omega-3 fatty acids, particularly the DHA and EPA varieties, are well documented and becoming well known. In general, whole fish provides better quality (less oxidized) omega-3 than extracted fish oils. Taking it one step further, raw fish provides better quality omega-3 than cooked fish. This doesn’t mean cooked fish is bad, but when raw fish opportunities present themselves, you shouldn’t hesitate. When your local supermarket has ultra-fresh tuna, mackerel, or wild salmon, for example, buy some and prepare a simple, delicious ceviche like this elegant tuna ceviche with arugula olive walnut pesto. Ceviche hails from the coastal regions of Central and South America. Recipes vary, but most feature fresh fish, shrimp, squid, or other seafood marinated in citrus juices. If you’re making ceviche with a stronger tasting fish like mackerel, you’ll want to add some diced onions and possibly forgo the ginger. We are pretty sure that you will love our tuna ceviche with arugula olive walnut pesto.

INGREDIENTSTuna ceviche with arugula olive walnut pesto
1/2 pound fresh tuna
5 tablespoons lime juice, divided
1/4 cup walnuts, soaked overnight
15 green olives, pitted
1 bunch arugula
3 tablespoons olive oil
1/2 clove garlic, pressed
Salt, to taste
Pepper, to taste

DIRECTIONS
To make the pesto, process the walnuts, olives, olive oil, garlic, salt, pepper, and 2 tablespoons lime juice in the food processor. Wash and roughly chop the arugula. Add the arugula to the pesto and continue processing.

Taste and adjust the flavors if necessary, possibly adding more lime juice or salt. Cut the tuna into bite-sized chunks and toss with the remaining lime juice. Marinate for 2 minutes, then serve tuna ceviche with arugula olive walnut pesto.

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