Grilled Tuna with Tomato Compote

Instructions

1. 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. 2

   Heat a grill or grill pan over high heat until smoking. Brush grates lightly with oil to prevent sticking.

3. 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. 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. 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. 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. 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. 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.