Grilled Tuna With Tomato-Basil Vinaigrette
Tender grilled tuna paired with a vibrant tomato-basil vinaigrette creates a fresh, flavorful dish perfect for summer entertaining or a light, healthy meal.
Ingredients
- 6 Tbsp. olive oil, divided ⓘ
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. finely chopped shallot ⓘ
- 1 clove garlic, minced
- 2 Tbsp. finely chopped parsley ⓘ
- 20 finely chopped fresh basil leaves ⓘ
- 1/4 tsp. salt ⓘ
- freshly ground pepper ⓘ
- 2 large ripe tomatoes, peeled, seeded and chopped ⓘ
- 4 (8 oz.) tuna steaks, 1/2-inch thick ⓘ
Instructions
- To make vinaigrette, whisk together 4 tablespoons olive oil, balsamic vinegar, finely chopped shallot, minced garlic, chopped parsley, chopped basil, salt, and freshly ground pepper.
- Add chopped tomatoes to the vinaigrette and stir.
- Set grill rack 3 inches above coals. Lightly brush tuna steaks with olive oil.
- Grill tuna steaks for 2 to 3 minutes on each side until cooked to desired doneness.
- Arrange grilled tuna on warm plates.
- Spoon the tomato-basil vinaigrette over or around the tuna.
- Garnish with fresh basil leaves before serving.
Tips & Substitutions
For enhanced flavor, let the vinaigrette sit for at least 30 minutes before serving to allow the flavors to meld. If fresh basil is unavailable, you can substitute with 1 teaspoon of dried basil. To reduce cleanup, use a grill basket for smaller tuna pieces or vegetables. Pair this dish with sides like roasted vegetables or a light salad from Mediterranean recipes for a balanced meal.
Serving Suggestions
Serve the grilled tuna on a bed of mixed greens or alongside a quinoa salad for a nutritious meal. This dish pairs beautifully with Salade Nicoise, adding a delightful Mediterranean flair. For a complete dining experience, consider serving with a chilled glass of white wine or a light citrus drink to complement the flavors.
Storage & Reheating
Store leftover grilled tuna in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat to prevent drying out, or microwave in short intervals. The vinaigrette can also be stored separately for up to a week, but fresh basil should be added just before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Tuna With Tomato-Basil Vinaigrette contains roughly 905 calories, with 4g protein, 89g carbohydrates, and 50g fat. It is an excellent source of iron (30% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1886mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell when the tuna is cooked properly?
Tuna steaks are best served medium-rare, which means they should be seared on the outside while remaining pink in the center. Cook for 2 to 3 minutes on each side, and use a meat thermometer to check for an internal temperature of about 125°F for medium-rare. Adjust cooking time if you prefer a more well-done steak.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).