For rare ahi place tuna pieces in the freezer in an air-tight container for 1-2 hours between seasoning & rolling in dough. Note: this may mean adjusting cooking time to ensure crescent rolls cook through.
Don’t overdo it with pesto sauce when plating. Most pesto has a very strong and distinctive flavor whereas the ahi is very mild and delicate.
Refrigerate leftover pesto but be sure to let it reach room temperature before using. The high olive oil content in the pesto will be thick and clumpy when cold.
- 2 largesushi grade, ahi tuna steaks
- 1 tspsalt
- 1 tspgarlic powder
- 1 pinchcayenne pepper
- 2 can(s)crescent rolls
- 1 jar(s)basil pesto
- 1 cpine nuts
- 1/4 cheavy cream
- 1/4 cparmesan cheese
How to Make Aunt Squishy’s Ahi Pastries w/Pesto Cream Sauce
- Pre-heat oven following the package directions on the crescent rolls and prepare a large cookie sheet with parchment paper.
- Gently pat the ahi tuna steaks dry with a paper towel to remove excess moisture and cut each steak into 8 equal pieces no larger than 2 inches long and 1 inch squared (for best fit with the crescent rolls)
- Place the pieces of ahi into a small bowl and add salt, cayenne pepper, and garlic powder. Toss gently to coat evenly.
- Open the crescent rolls and separate the dough along the perforations, laying each piece out flat (if you’re pinched for space you can do this in batches)
- Gently roll one piece of seasoned raw ahi tuna into each crescent roll dough piece, beginning at the large end of the triangle and rolling toward the narrow end as usual. Tuck the sides of the crescent roll dough around the tuna and pinch the dough gently to completely encase the fish.
- Place all 16 tuna filled crescent rolls on the parchment lined cookie sheet, spacing evenly, and sprinkle each with a pinch of parmesan cheese.
- Bake 12 minutes or according to crescent roll package directions.
- While the crescent rolls are baking, place the pine nuts in a blender or food processor and pulse until a fine paste is created (it will be a dry and crumbly paste at this stage but that’s normal)
- Add the jar of basil pesto to the blender and pulse until the pine nuts are fully incorporated (at this stage the consistency is going to be a little bit like wet plaster … don’t worry … still normal).
- Finally, add the heavy cream in 1 oz increments (think shot glass) and pulse to incorporate until the texture of the sauce becomes smooth and creamy like a nice gravy or hollandaise. Then set aside at room temperature.
- When the crescents are done cooking, check to make sure they’re done by pinching one gently between your fingers. The dough should have a very delicate crusty feel and be a lovely golden color. Serve with a small dollop of creamy pesto on each and enjoy.