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Parve
Easy
1 Hour, 20 Minutes
Diets 
Infusing avocado with the heady scent and flavor of basil adds an unexpected zing to this super-creamy version of pesto. Use as a topping on a thick slab of sourdough or whole-grain toast and serve alongside freshly seared tuna and veggies, and you’ve got a finger-licking way to enjoy your day!
2 slices fresh bluefin tuna steak, about 1 inch (2 and 1/2 centimeters) thick
oil, for grilling
2 slices whole-grain or sourdough bread
lettuce
sliced tomato
sliced red onion
freshly ground black pepper, for sprinkling
sour cream (optional)
1/3 cup Tuscanini Olive Oil
1 tablespoon Manischewitz Honey
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
2 tablespoons chopped fresh parsley (or 6 cubes Gefen Frozen Parsley)
3/4 teaspoon salt
1/2 teaspoon Pereg Cumin
1/4 teaspoon pepper
juice of 1/2 lemon (about 2 tablespoons)
1/4 cup pepitas (raw pumpkin seeds)
2 large ripe avocados
2 cloves garlic or 2 cubes Gefen Frozen Garlic
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon salt
3/4 cup fresh basil leaves (see note)
crushed red pepper flakes
Combine marinade ingredients and whisk well.
Pour marinade into a non-reactive dish or ziplock bag, and place the tuna steaks into the dish, turning to coat. Marinate for about one hour.
Grease a large grill pan with a bit of oil. On high heat, heat the pan until almost smoking. Grill tuna for one to two minutes per side and remove from pan. Set aside to rest, loosely covered with foil.
Place ingredients into the bowl of a food processor and process until smooth and creamy, scraping down the sides of the bowl to incorporate all of the mixture.
Toast the bread lightly.
Spread one to two tablespoons of avocado pesto onto the toast.
Top with vegetables, tuna steak, a bit more pesto, and some freshly ground black pepper. Drizzle with sour cream, if desired. Serve immediately.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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