You can find the recipe here on the Food Network website. Obviously I only made the pesto and not the Tuna, but I'm sure the combo would be fantastic. My notes & modifications:
- I went light on the olive oil, closer to 1/2 cup. Use good oil here, aside from the heat generated by the blender, it is a raw sauce.
- I looked at other recipes and decided to add nearly a cup of cheese as a result. I used a 50/50 mix of grated grana padano and parmigiana reggiano.Choose good quality cheese.
- I used 4-5 big cloves of garlic. DO NOT COPY ME unless you want to stink like raw garlic at work the next day, even after showering. Next time I'd go closer to 2-3 if the cloves are that big.
- If your garlic is getting old and has a green center, it has begun to sprout. This will taste especially harsh in a raw sauce like pesto. Take the extra time to cut the clove in half and remove the green sprout if you can't replace it with fresher garlic.