Randy Mayor; Melanie J. Clarke
Recipe from Cooking Light

Boston-based chef Jasper White's Grilled Swordfih with Basil Butter and Tomato Sauce inspired Susan's recipe.

Ingredients

  • 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
  • Sauce:
  • 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
  • Tuna:
  • 4 (6-ounce) tuna steaks (about 1 inch thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 4 basil leaves (optional)

Preparation

  1. Prepare grill or broiler.
  2. To prepare basil butter, combine first 5 ingredients in a food processor; process until smooth, scraping sides as needed. Set aside.
  3. 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.
  4. 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.

October 2002

Nutritional Information

  • Calories: 323
  • Calories from fat: 28%
  • Fat: 10.2g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 41.8g
  • Carbohydrate: 10.9g
  • Fiber: 2.4g
  • Cholesterol: 92mg
  • Iron: 2.7mg
  • Sodium: 770mg
  • Calcium: 72mg