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Grilled Tuna with Basil Butter and Fresh Tomato Sauce

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 tuna steak, 3/4 cup sauce, and about 1 tablespoon basil butter)
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)

Nutrition 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

How to Make It

  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.