Grilled tuna fillet with mint pesto

Very fresh, unusually tasty and refined dish that you can serve as part of rich fish appetizers (then cut the baked fillets into strips 3 cm thick) or as a standalone dish

Preparation steps

First prepare the mint pesto: in a blender grind the quinces (or peeled almonds, pistachios), mint leaves (mint or mint), salt, pepper and olive oil until you get a creamy sauce. You can make it a little more - it is kept in a jar, in the refrigerator, covered with oil for up to a month
Cut 4 thick fillets of fresh tuna (approx. 1.5 cm). Just lightly oil them, place on a VERY heated grill pan, keep in one place until you count 14. Then move them slightly (to get that nice cuboid "pattern"), count to 14 again.
Carefully turn the tuna fillets with a spatula. Repeat the procedure.
Remove with a spatula to a serving plate, salt with coarse salt, freshly ground pepper and drizzle with a little olive oil. The fillets must remain pink in the middle - everything else is considered a culinary and gastronomic failure. In addition to counting, you are guided by the appearance of the edges of the fillet. Remove it from the heat while it still has the pink hoop
Serve them topped with strips of mint pesto
Bake to the degree that by standards it should be

Serving

The same rule applies to tuna fillets as to beef steak or fillets - they must remain pink in the middle. Unfortunately, very often in our country we meet people who a priori reject it and look for well-roasted tuna and meat. De gustibus ... Everyone will choose what they think (and I really think it's about - what they think), the best. I just repeat like a parrot - tuna fillet or beef steak is usually prepared this way - so not to gush blood from them but to be pink. This is where the discussion begins: how much someone wants pink