1 (2-inch thick) tuna steaks (about 1 pound)
Kosher salt and freshly ground black pepper
1 tbsp. extra virgin olive oil
1/2 cup chicken broth
2 large garlic cloves, peeled
3 cups fresh basil leaves
Salt and freshly ground black pepper
1/4 cup grated Parmesan
2 tablespoons lemon juice
Preheat grill to 400 degrees F.
Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
Into the bowl of a food processor, add the garlic, basil leaves, grated cheese, olive oil, salt and pepper. Pulse until finely chopped. Transfer to a bowl.
Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna drizzled with the pesto.