Grilled Tuna with Basil Butter and Fresh Tomato Sauce

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.

Yield:

4 servings (serving size: 1 tuna steak, 3/4 cup sauce, and about 1 tablespoon basil butter)

Recipe from

Cooking Light

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

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

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.

October 2002
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