Boston-based chef Jasper White's Grilled Swordfih with Basil Butter and Tomato Sauce inspired Susan's recipe.
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
4 basil leaves (optional)
How to Make It
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.
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I thought this was fantastic! Yes, prepare the basil butter ahead of time and YES have everything ready, cut up, and measured out for tomato sauce. I think I would cook it a little less, because I don't like the tomatoes too mushy. Also, use a high grade balsamic vinegar - that makes a huge difference. Lastly, I sauteed some baby spinach at the last minute to eat with the tomato sauce too. The tomatoe sauce was delish, but a little tangy so the earthiness in the spinach mellowed it out perfectly. I LOVED this dish.So did my husband!
Great recipe! Thanks to Kari and John for fresh tuna! Only problem is figureing out how to prepare so all ready at same time. Suggest making basil butter first. Leave at room temp. Start sauting onion while heating grill. Tuna only takes a few minute to cook. I like better if tomatoes are not mush! Best advise.....have everything cut up and measured before cooking. We added a lot of raw spinich to sauce and then stirred into wheat past....yum!
I thought this was a good dish, not great, but good. Definitely do not cook as long if you want your tuna medium to medium rare which is how most people prefer it. Liked the tomato sauce, took more time than recipe called to reduce sufficiently but can be done...I let it boil for awhile because of other reviews, came out nice. Overall, I would make again, but am still looking at other recipes for a WOW!
The flavors were all good, but I am in agreement with the last reviewer that they didn't meld very well. The sauce is not at all thick even though I reduced it longer, so it ran off the fish rather than absorbing into it. Perhaps with a different fish like tilapia the flavors would settle together better. My dinner companion liked the meal.
I was SOOO disappointed with this dish, especially after all the 5-star ratings it received! The flavors were awesome on their own, but DID NOT go well together, and did nothing for the tuna, rather just covered up the taste of the fish itself. WOW! - what a let-down.
Very Good Easy recipe. Fresh flavors and a great recipe if you have extra basil on hand. I made a double batch of the basil butter for a real punch of flavor. Seared the tuna in a pan on the stove only a minute or two per side as we like our tuna more rare and served on a bed of orzo. I made this recipe for company and would definitely make it again. Delicious!
Basil butter was OK. Had too much garlic, but that was probably because it just says to use 2 cloves of garlic and they vary widely in size. I think mine were a little large. It would be more helpful to have an actual measurement. Otherwise, it was deemed an "OK, nothing special" recipe by hubby and adult daughter.
This recipe was fantastic! The basil butter is an intense flavor that complients the sauce and the tuna perfectly. The sauce is almost like a brushetta. My husband and I ate it with a nice simple rice pilaf. We cooked it in our broiler and cooked it for about 7 minutes on each side so it was no longer raw but not completely cooked either. There are so many flavors in this meal, it will make your tongue go crazy! This would be great for special occasions too.
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