6 tuna steaks, about 1 ½ thick
1 Tbs extra-virgin olive oil
salt and freshly ground black pepper to taste
2 Tbs fresh lime juice
1 cup pecans, lightly toasted and coarsely chopped
½ cup fresh coriander (cilantro) leaves
½ cup fresh parsley leaves
1 small onion
1 large garlic clove
1 small fresh jalapeno pepper chili, stemmed
¼ cup (½ stick) well-chilled unsalted butter, cut into four pieces
Preheat oven to 400°.
Brush tuna with olive oil and one tablespoon lime juice. Season with salt and pepper, to taste. Cover with plastic wrap and refrigerate to two to three hours.
Toast pecans by spreading them evenly on an ungreased baking sheet. Place in a 400° oven for three or four minutes, or until lightly toasted.
In a food processor or blender, combine pecans, coriander, parsley, onion, garlic and jalapeno. With on/off turns, mince fine.
With machine running, drop butter pieces and process until smooth, stopping as needed to scrape down sides of work bowl or blender. Add remaining lime juice and blend until smooth.
Remove coriander butter from processor or blender and cream in pecans.
Grill tuna steaks over hot coals or under a preheated broiler for four minutes per side or until medium rare. Do not overcook.
Top the hot steaks with a tablespoon of the prepared butter.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.