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Grilled Tuna with Basil Butter and Fresh Tomato Sauce

Basil Butter:

¾ cup fresh basil leaves

2 tablespoons butter, softened

1 tablespoon fresh lemon juice

¼ teaspoon salt

2 garlic cloves, minced


2 teaspoons olive oil

½ cup finely chopped red onion

2 garlic cloves, minced

3 cups grape or cherry tomatoes, halved

½ cup dry white wine

3 tablespoons capers

2 tablespoons balsamic vinegar

¼ teaspoon sugar

¼ cup chopped fresh flat-leaf parsley


4 (6-ounce) tuna steaks (about 1 inch thick)

½ teaspoon salt

¼ teaspoon black pepper

Cooking spray

4 basil leaves (optional)

Step 1: Prepare grill or broiler.

Step 2: To prepare basil butter, combine first 5 ingredients in a food processor; process until smooth, scraping sides as needed. Set aside.

Step 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.

Step 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

Recipe by Cooking Light October 2002



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