Grilled Tuna with Basil Butter and Fresh Tomato Sauce

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Grilled Tuna with Basil Butter and Fresh Tomato Sauce Recipe
Randy Mayor; Melanie J. Clarke
Boston-based chef Jasper White's Grilled Swordfih with Basil Butter and Tomato Sauce inspired Susan's recipe.
4 servings (serving size: 1 tuna steak, 3/4 cup sauce, and about 1 tablespoon basil butter)


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Basil Butter:
3/4 cup fresh basil leaves
2 tablespoons butter, softened
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced
2 teaspoons olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
3 cups grape or cherry tomatoes, halved
1/2 cup dry white wine
3 tablespoons capers
2 tablespoons balsamic vinegar
1/4 teaspoon sugar
1/4 cup chopped fresh flat-leaf parsley
4 (6-ounce) tuna steaks (about 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 basil leaves (optional)


Prepare grill or broiler.

To prepare basil butter, combine first 5 ingredients in a food processor; process until smooth, scraping sides as needed. Set aside.

To prepare sauce, heat oil in a saucepan over medium-high heat. Add onion and 2 garlic cloves; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Stir in wine, capers, vinegar, and sugar; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in parsley. Set aside.

To prepare tuna, sprinkle tuna with 1/2 teaspoon salt and pepper. Place tuna on grill rack or broiler pan coated with cooking spray. Cook 5 minutes on each side or until desired degree of doneness. Serve with sauce and basil butter. Garnish with basil leaves, if desired.

Created date

October 2003

Nutritional Information

Calories 323
Caloriesfromfat 28 %
Fat 10.2 g
Satfat 4.4 g
Monofat 3.7 g
Polyfat 1.1 g
Protein 41.8 g
Carbohydrate 10.9 g
Fiber 2.4 g
Cholesterol 92 mg
Iron 2.7 mg
Sodium 770 mg
Calcium 72 mg