Grilled Tuna with Tomato Compote
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 35 minutes and tastes like I've spent hours in the kitchen. Fresh yellowfin tuna is packed with omega 3 fatty acids that are wonderful for your heart and brain, plus it's naturally lean and satisfying. What I love most is how simple it is: you char beautiful tuna steaks on the grill while a vibrant tomato compote simmers away with garlic, basil, and capers. The tangy balsamic and briny capers balance the rich fish perfectly. This dish feels restaurant worthy but requires minimal fuss, making it ideal for impressing guests or treating yourself to something special on a busy evening.
Ella x
Ingredients
- 4 each (6 oz)yellowfin tuna steaks(1.5 inches thick)
- 1½ poundscherry tomatoes(halved)
- 3garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 12fresh basil leaves(torn)
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ mediumred onion(thinly sliced)
- 2 tablespoonscapers(drained)
Detail level
Instructions
- 1
Pat tuna steaks dry with paper towels and season generously on both sides with salt and pepper. Let sit at room temperature for 10 minutes.
Tip: Dry tuna ensures a better sear and prevents steaming on the grill.
- 2
Heat a grill or grill pan over high heat until smoking. Brush grates lightly with oil to prevent sticking.
- 3
While grill heats, prepare the tomato compote by heating 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and sliced red onion, sauté for 2 minutes until fragrant.
Tip: Don't let the garlic brown or it will become bitter.
- 4
Add halved cherry tomatoes to the skillet and cook for 6-8 minutes, stirring occasionally, until tomatoes begin to soften and break down slightly.
Tip: The tomatoes should release their juices and create a light sauce.
- 5
Stir in capers and balsamic vinegar, cooking for another 1-2 minutes. Remove from heat and gently fold in the torn basil. Season with a pinch of salt and pepper.
- 6
Place tuna steaks on the hot grill and cook for 3-4 minutes on the first side without moving them, developing a golden crust.
Tip: Medium-rare to medium doneness keeps tuna moist; overcooking makes it dry and tough.
- 7
Flip the tuna carefully and cook for another 2-3 minutes on the second side until the internal temperature reaches 130-135°F for medium-rare.
Tip: A meat thermometer ensures perfectly cooked tuna every time.
- 8
Transfer grilled tuna to serving plates and top generously with the warm tomato compote. Drizzle any remaining pan juices over the top and finish with remaining fresh basil and a small drizzle of olive oil.
Tip: Serve immediately while the tuna is hot and the tomato compote is warm.
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