INGREDIENTS
Basil Butter:
3/4 cup fresh basil leaves
3 TBSP butter, softened
1 TBSP fresh lemon juice
1/4 tsp. salt
3 garlic cloves, minced
Sauce:
2 tsp. olive oil
1/2 cup finely chopped red onion
3 garlic cloves, minced
3 cups cherry tomatoes, halved
1/2 cup dry white wine
3 TBSP capers
2 TBSP balsamic vinegar
1/4 tsp. sugar
1/4 cup chopped fresh flat-leaf parsley
Tuna:
4 tuna steaks
1/2 tsp. salt
1/4 tsp. black pepper
Cooking spray
DIRECTIONS
Heat grill to medium-high heat.
Prepare basil butter by combining first 5 ingredients in a food processor. Process until smooth, scraping sides as needed. Set aside.
Prepare sauce by heating oil in a saucepan over medium-high heat.
Add onion and minced garlic. Sauté for 3 minutes.
Add tomatoes and sauté for 2 minutes.
Stir in wine, capers, vinegar and sugar. Bring to a boil.
Reduce heat and simmer for 5 minutes, stirring occasionally.
Stir in parsley and set aside.
To prepare tuna, sprinkle fillets with 1/2 tsp. salt and pepper.
Coat grill rack with cooking spray.
Place tuna on grill and cook for 3 1/2 minutes on each side or until desired degree of doneness.
Serve with sauce and basil butter.
