Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 4

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

Recipe by Cooking Light October 2002

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill or broiler.

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  • 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.

Nutrition Facts

323 calories; calories from fat 28%; fat 10.2g; saturated fat 4.4g; mono fat 3.7g; poly fat 1.1g; protein 41.8g; carbohydrates 10.9g; fiber 2.4g; cholesterol 92mg; iron 2.7mg; sodium 770mg; calcium 72mg.
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