Grilled Tuna with Basil Butter and Fresh Tomato Sauce

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)

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.

Nutritional Information

Calories:

323 (28% from fat)

Fat:

10.2g (sat 4.4g,mono 3.7g,poly 1.1g)

Protein:

41.8g

Carbohydrate:

10.9g

Fiber:

2.4g

Cholesterol:

92mg

Iron:

2.7mg

Sodium:

770mg

Calcium:

72mg