Seared Tuna with Arugula-Lime Pesto

2 Tuna steaks 4oz. each
1 ½-2 cups baby arugula
1 clove garlic
2 lime
1 teaspoon olive oil, more for tuna
salt and pepper

Using a food processor, blender or mortar and pestal grind up the garlic and juice of one lime. Add the arugula and pulse a few more times to grind it in, then slowly add one teaspoon of olive oil and pulse one or two more times. If you use a blender the “pesto” will be smoother and if you use the processor it will be chunkier.
Heat grill or grill pan (I use a grill pan). Rub tuna steaks with a little olive oil and sprinkle with salt and pepper. Squeeze half of the other lime over the tuna, don’t let them soak too long in the juice because it will start “cooking” them. On medium-high heat cook the tuna steaks about 3-4 minutes on each side. This depends on your comfort with their doneness, if you like them a bit rare inside cook less and if you like them opaque all the way through (medium well) then go about 6 minutes on each side. I’m kind of a medium gal when it comes to tuna. Serve the steaks with a wedge of lime and pesto divided between the two.