Grilled Tuna With Tomato Basil Vinaigrette Recipes

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TUNA STEAKS WITH TOMATO AND BASIL RAW SAUCE



Tuna Steaks with Tomato and Basil Raw Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 7

Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons
4 (1-inch) tuna steaks, 6 to 8 ounces each
Salt and pepper
6 plum tomatoes, chopped
1 small red onion, chopped
A handful parsley leaves, chopped
1/2 cup torn or chopped fresh basil leaves, about 10

Steps:

  • Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.
  • Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.
  • When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.

TUNA WITH TOMATO-BASIL SAUCE



Tuna with Tomato-Basil Sauce image

Categories     Fish     Tomato     Sauté     Basil     Tuna     Spring     Bon Appétit

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, thinly sliced
1/4 cup chopped celery
1/4 cup finely chopped fresh Italian parsley
1 garlic clove, chopped
1 1/2 pounds ripe plum tomatoes, peeled, coarsely chopped
1 bay leaf
1 cup fresh basil, torn into bite-size pieces
4 6-ounce tuna steaks (each about 1 inch thick)
Fresh basil sprigs

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
  • Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
  • Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.

GRILLED TUNA WITH BASIL PESTO



Grilled Tuna With Basil Pesto image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 (2-inch thick) tuna steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons lemon juice

Steps:

  • Preheat grill to 400 degrees F.
  • Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
  • Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
  • Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.

GRILLED TUNA WITH TOMATO BASIL VINAIGRETTE



GRILLED TUNA WITH TOMATO BASIL VINAIGRETTE image

Categories     Fish     Tomato     Backyard BBQ     Grill/Barbecue     Healthy

Yield 2 servings

Number Of Ingredients 15

2 yellowfin tuna steaks 8 oz
.25 cups olive oil
1 each juice of one lime
1 pinch salt and fresh ground pepper
6 each radishes, julienned
1 bunch fresh chives, chopped
4 tbs butter
1 each cucumber, julienned
Tomato Basil Vinaigrette
2 each tomatoes, cored and chopped.
.5 cup extra virgin olive oil
.25 cup balsamic vinegar
1 tsp sugar
4 tbs chopped fresh basil
1 pinch salt & fresh ground pepper

Steps:

  • Prepare Tomato Basil Vinaigrette. Combine tomatoes, basil, 1/2 cup olive oil, basic vinegar, sugar and salt & pepper. Marinate Tuna Combine olive oil, lime juice, salt & pepper. Place tuna in ceramic dish and marinate with olive oil-lime mixture for at least 10 minutes. Combine radishes, chives and butter. Blanch cucumber in boiling water for 15 - 20 seconds. Drain cucumber and combine with radish mixture. Grill tuna to medium rare, turning twice. Divide the cucumber-radish mixture on plates forming a small nest. Place the grilled tuna on nests and spoon vinaigrette over the tuna.

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE



Grilled Halibut with Charred Tomato Vinaigrette image

This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle smoky flavor. Serve with grilled country bread rubbed with garlic, a crunchy salad or buttery corn on the cob for a memorable meal.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 pounds heirloom tomatoes, sliced 1/4 inch thick
Four 6- to 8-ounce skin-on halibut fillets
6 tablespoons olive oil, plus more for grilling and drizzling
Kosher salt and freshly ground black pepper
12 ounces on-the-vine cherry or cocktail tomatoes
2 tablespoons white wine vinegar
1/4 cup chopped chives
1/2 cup basil leaves, torn
Flaky salt, for serving

Steps:

  • Prepare a grill for medium-high heat.
  • Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
  • Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
  • Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.

GRILLED TUNA WITH TOMATO SALSA



Grilled tuna with tomato salsa image

Meaty tuna works well with a tangy vinaigrette. This quick and easy dish is perfect as a light lunch for friends.

Provided by Donal Skehan

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 19

125ml/4fl oz extra virgin olive oil
2 lemons, juice and zest
1 tsp honey
1 small banana shallot, finely chopped
50g/1¾oz green olives, chopped
50g/1¾oz black olives, chopped
1 garlic clove, crushed or grated
2 tsp dried oregano
½ tsp sea salt
¼ tsp freshly ground black pepper
4 x fresh tuna steaks (about 150g/5½oz each)
2 plum tomatoes, seeds removed and diced
2 tbsp capers, roughly chopped
100g/3½oz rocket, roughly chopped
4 slices sourdough bread
2 tbsp olive oil
1 garlic clove
1 plum tomato, chopped and mashed with a little olive oil
salt and freshly ground black pepper

Steps:

  • For the vinaigrette, whisk the oil, lemon juice, lemon zest, honey, shallot, olives, garlic, oregano, salt and pepper together in a bowl and set aside.
  • Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes.
  • Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside.
  • Heat the grill or a griddle pan to a medium-high heat. Grill the tuna for 3-4 minutes on each side for medium-rare or until cooked to your liking.
  • Drizzle the bread with oil and cook in a hot griddle pan for 1-2 minutes on each side or until char marks appear. Cool slightly then rub with the raw garlic, place the smashed tomato on top and season with salt and pepper.
  • Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side.

ZESTY GRILLED AHI TUNA WITH FETA AND FRESH TOMATO SALSA



Zesty Grilled Ahi Tuna With Feta and Fresh Tomato Salsa image

I was looking for new ways to make yummy healthy Ahi Tuna and this recipe hit the spot! It is so easy and quick - using Good Seasons Italian Salad Dressing mix, tomatoes and feta cheese. Give it a try! You will not be disappointed.

Provided by Coco can cook

Categories     Weeknight

Time 45m

Yield 4 Tuna Steaks, 4 serving(s)

Number Of Ingredients 9

1/4 cup balsamic vinegar (I use white balsamic)
1/4 cup olive oil
3 tablespoons dry white wine
1 (2/3 ounce) package good seasons Italian salad dressing mix
2 tablespoons chopped fresh basil, divided
4 plum tomatoes, coarsely chopped
1 tablespoon red onion, chopped
1/2 cup crumbled feta cheese
4 tuna steaks (4oz each)

Steps:

  • Mix vinegar, oil, wine and salad dressing mix. Stir in 1 Tbsp of basil.
  • In a separate bowl, combine tomatoes, onion, feta and remaining basil. Add 4 Tbsp of prepared dressing from step 1.
  • Pour remaining dressing on Tuna steaks. Cover and refrigerate for 30 min to 1 hour to marinate.
  • Grill Tuna on Med-High 5-7 min per side or less to your liking.
  • Transfer to plate and top with tomato mixture.

Nutrition Facts : Calories 204.2, Fat 17.6, SaturatedFat 4.7, Cholesterol 16.7, Sodium 217, Carbohydrate 6.4, Fiber 0.8, Sugar 5, Protein 3.4

SEARED TUNA WITH TOMATOES AND BASIL



Seared Tuna with Tomatoes and Basil image

Add a little Italian flavor to your seared tuna with tomatoes and basil, which create a well-seasoned natural sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 7

5 tablespoons olive oil
1 1/2 pounds tuna (1 inch thick), cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 onion, chopped (about 1 cup)
2 cups (about 12 ounces) small cherry tomatoes, stems removed and tomatoes cut in half
1/2 cup dry white wine, or water
3 sprigs fresh basil leaves, roughly chopped

Steps:

  • In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
  • Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.

NICOISE SALAD WITH GRILLED TUNA, POTATOES AND BASIL VINIAIGRETTE



Nicoise Salad With Grilled Tuna, Potatoes and Basil Viniaigrette image

Make and share this Nicoise Salad With Grilled Tuna, Potatoes and Basil Viniaigrette recipe from Food.com.

Provided by adopt a greyhound

Categories     < 60 Mins

Time 55m

Yield 2-3 plates, 2-3 serving(s)

Number Of Ingredients 23

1/2 lb fingerling potato
1 1/2 teaspoons kosher salt, divided
6 ounces green beans, fresh
3 tablespoons mayonnaise
2 teaspoons honey
8 -10 ounces tuna, fresh
fresh ground pepper
2 teaspoons Dijon mustard
2 -3 leaves romaine lettuce, hand ripped
3 ounces spinach, fresh baby
8 basil leaves
basil vinaigrette, below
1 tomatoes, cut in wedges
20 nicoise olives, chopped (I used Kalamata)
2 eggs, hard boiled and sliced
basil vinaigrette
2 garlic cloves, chopped
1 cup basil leaves, chopped
1 tablespoon red wine vinegar
1/2 lemon, juice of
1 pinch crushed red pepper flakes
1/4 cup extra virgin olive oil
salt & freshly ground black pepper

Steps:

  • In a sauce pan, add eggs and enough water to cover by 1 inch. Bring to a boil, turn down heat and simmer for 15 minutes. Drain and put into a bowl covered with water and add ice cubes. Let sit in water till needed.
  • Put potatoes and 1/2 t. Kosher salt in a saucepan, add water to cover by 1 inch. Bring to a boil, reduce to a simmer and cook for 15-20 minutes. Drain and let cool. Set aside.
  • Fill saucepan 3/4 full of water and bring to a boil. Add the beans and 1/2 t. salt and cook for 3-4 minutes. Drain and rinse with cool water. Set aside.
  • Make vinaigrette. In a food processor, add garlic, and basil and process till finely chopped. Add the vinegar, lemon juice, red pepper flakes and process till smooth. Slowly add the oil. Season with salt and pepper.
  • This can all be done ahead of time.
  • Heat grill or grill pan. In a small bowl, combine 1 T. mayonnaise and honey. Season tuna with salt and pepper and coat both sides with the mayonnaise mixture. When grill is hot, grill the tuna for 3-5 minute per side for medium. Transfer to a plate and let rest for 5 minutes.
  • In a medium bowl, mix 2 T mayonnaise, Dijon and 1/2 t. salt. Cut the cooled potatoes in half and toss with mixture. Grill on medium high heat for 1-2 min per side without disturbing to make grill marks.
  • Divide Romaine, spinach, basil, between serving plates. Use 1-2 T. of basil vinaigrette for each plate and mix lightly together. Top with beans, tomatoes, olives, and eggs in bunches. Arrange grilled potatoes, and tuna on the plates and drizzle with as much of the basil vinaigrette as you like.

Nutrition Facts : Calories 788.4, Fat 50.7, SaturatedFat 8.6, Cholesterol 260.3, Sodium 2072.2, Carbohydrate 48.8, Fiber 12.4, Sugar 12.2, Protein 40.7

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